Chicken, mushroom and spinach pasta bake recipe

By Matthew Drennan

  1. Serves 4
  2. Rating

This chicken recipe is made by using a batch of the pre-prepared, frozen Creamy chicken recipe.

tried and tested
Chicken, mushroom and spinach pasta bake


  1. 250g pasta shapes
  2. 1 quantity defrosted Creamy chicken
  3. 1 tbsp olive oil
  4. 250g button mushrooms, sliced
  5. A couple of handfuls baby spinach leaves
  6. 4 tbsp double cream
  7. 30g grated Parmesan or Grana Padano


  1. 1. Bring a large pan of water to the boil and cook the pasta shapes according to the packet instructions, then drain.
  2. 2. Meanwhile, tip the defrosted creamy chicken into a large bowl. Heat the olive oil in a large pan and sauté the mushrooms, for 4-5 minutes, until lightly golden.
  3. 3. Drain on kitchen paper and stir into the chicken. Stir into the pasta the spinach leaves. Season well.
  4. 4. Tip into a 1.2-litre ovenproof dish, drizzle with double cream and sprinkle with grated Parmesan or Grana Padano. Bake at 180°C/fan160°C/gas 4 for 25 minutes.

Nutritional info

Per serving: 624kcals, 31.2g fat (14g saturated), 34.8g protein, 53g carbs, 3g sugar, 0.8g salt


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December 17

This is delicious! I often make a big batch of the creamy chicken to put in the freezer, and make this when I have some spinach or mushrooms that need using up. Quick, easy and very tasty!

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