Creamy chicken, mushroom and leek pasta

A nice and easy family pleaser that freezes well too. The sort of dish that’s perfect to come home too after a chilly day outside.

Prep: 10mins

Cook: 20mins

Ready in: 30mins

Serving Size: 4

Dietary info: Baby-Friendly Batchcooking Family Food Lunch/Dinner Meat Pregnancy Friendly


  • 360g penne/fusilli
  • 3 chicken breasts
  • 1 leek
  • 1 clove of garlic
  • 1 teaspoon of oregano
  • 3-4 rashers of bacon
  • Half a dozen chestnut mushrooms
  • 100ml single cream
  • Parmesan for garnish

How To Make It

  • Step 1.

    Pop the pasta on to boil. Dice 3 chicken breasts and cook in a pan for 6-8 minutes until mostly cooked.
  • Step 2.

    Dice a leek, season and cook on a low heat for 5 mins in a different pan. Add a clove of garlic and a teaspoon of oregano.
  • Step 3.

    Add the chicken to the leeks then add a few rashers of chopped bacon and half a dozen sliced chestnut mushrooms. Cook for 5 more minutes
  • Step 4.

    Pour over 100ml single cream and cook for 2 mins, adding a splash of water or more cream if you want.
  • Step 5.

    Drain the pasta, add to the pan and top with some parmesan.

Serve & Enjoy

Nutritional Info

Lots of lovely vitamins in the leeks and mushrooms and a good dose of protein from the chicken

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