Creamy Chicken & Mushroom Pasta

Submitted by Jaime Caillot de Chadbannes

Creamy Chicken & Mushroom Pasta

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Serving: 5
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes


  • 4 chicken thigh fillets
  • 200g sliced mushrooms
  • 2 cups frozen peas
  • 2 chicken stock cubes dissolved in 1.5 cups of boiling water
  • 2 T chopped fresh coriander
  • 300g sour cream
  • 100 parmesan cheese
  • 200g spaghetti


  • Dice and brown the chicken.
  • Add stock, chicken and coriander to the slow cooker and cook on low for 3 hours.
  • Add peas and mushrooms for another hour.
  • Cook the spaghetti until al dente and set aside.
  • Add cream and Parmesan cheese and cook for another 10 minutes.
  • Add pasta and toss through.
  • Garnish with a little more Parmesan and serve with crusty bread and a fresh green salad.

2 thoughts on “Creamy Chicken & Mushroom Pasta”

  1. The sauce had the consistency of water, might try only using 1 cup of stock next time. Definitely needs some more flavour maybe add bacon or some spices?

  2. Thanks Trudy. After reading the above comment I added onion and garlic at the beginning and fried bacon pieces with the mushrooms and peas. I also put in 1 tablespoon of cornflour with the sour cream and the result was fantastic.

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