Bacon & Mushroom Pasta
A speedy, savoury pasta dinner with crispy bacon, garlic mushrooms, and parmesan.
Rich Leftover Chicken & Mushroom Pasta
Don't let leftover cooked chicken go to waste! This recipe is the perfect solution for turning yesterday's roast into tonight's satisfying dinner.
It's a simple, one-pan sauce that comes together while your pasta is cooking, making it an incredibly efficient and delicious meal. The combination of earthy mushrooms, savoury chicken, and a luscious cream sauce creates a comforting dish that feels indulgent but is surprisingly easy to make. Finished with a sprinkle of Parmesan and fresh parsley, it's a restaurant-quality meal made right in your own kitchen.
Method
10m20m30m
- Cook the pasta in a large pot of salted boiling water according to package instructions. Drain, reserving a cup of the pasta water.
- While the pasta is cooking, heat the olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5 minutes until softened.
- Add the minced garlic and sliced mushrooms to the pan. Cook for another 5-7 minutes until the mushrooms are golden brown and have released their liquid.
- Stir in the shredded chicken and cook for a minute to heat it through.
- Pour in the chicken stock and double cream. Bring to a gentle simmer and let the sauce thicken for 3-4 minutes. Season with salt and pepper to taste.
- Add the drained pasta to the sauce, along with the grated Parmesan cheese and chopped parsley. Toss everything together until the pasta is well coated.
- If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Serve immediately with an extra sprinkle of Parmesan cheese and black pepper.
Ingredients
- 250g Chestnut Mushrooms sliced
- Salt and black pepper, to taste
- 1 small bunch Fresh parsley chopped
- 2 cloves Garlic minced
- 300g Pasta any shape
- 300g Leftover Cooked Chicken shredded or chopped
- 1 tbsp Olive Oil
- 50g Parmesan Cheese grated, plus extra for serving
- 1 Onion finely chopped
- 200ml Double cream
- 150ml Chicken Stock
Notes
Feel free to use any pasta shape you have on hand. Penne, fusilli, or tagliatelle all work beautifully with this creamy sauce.
For a richer flavour, you can add a splash of white wine to the pan after cooking the mushrooms and let it reduce before adding the stock and cream.
If you don't have double cream, full-fat crème fraîche or cream cheese can be used as a substitute for a slightly tangier sauce.
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