Creamy Chicken, Mushroom and Tomato Pasta

Delicious creamy pasta dish full of flavour
No ratings yet
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: Dairy Free, Main Course, Video
Servings: 3 Servings
Calories: 385kcal


  • 150 grams Penne
  • 350 grams Chicken Breast
  • 1 tsp Wheat Flour
  • 1 tbsp Olive Oil
  • 1 tsp Dried Oregano
  • 1 Small Onion (Diced)
  • 2 Garlic Cloves (Sliced)
  • 6 Sun-dried Tomatoes (Chopped)
  • 125 ml Cream
  • 1 Bag Spinach
  • Basil Leaves (To Garnish)
  • 300 grams Mushrooms (Sliced)


  • Cook the pasta according to the instructions on the packaging. Chop the chicken fillet, season with salt and pepper and dredge with flour.
  • Heat oil in a large pan and cook chicken over medium heat, then season with oregano. Once the chicken is cooked, remove from the pan and set aside.
  • In the same pan, sauté the onion and sliced ​​garlic. Next, add sliced ​​mushrooms and cook for 5-7 minutes until soft and tender. Add chopped tomatoes and cook for another minute.
  • Place the cooked chicken back into the pan, and add in the cream and spinach. Bring to a boil and cook until spinach has wilted — season to taste with salt and pepper.  
  • Add the cooked pasta. Stir well and serve.


Calories: 385kcal | Carbohydrates: 26g | Protein: 35g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 132mg | Sodium: 171mg | Potassium: 1083mg | Fiber: 4g | Sugar: 6g | Vitamin A: 682IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg