Creamy Hotdog Pasta (Mac-n-Dogs)
A nostalgic and comforting one-pan meal that combines creamy, cheesy pasta with savory hot dogs. Perfect for a quick weeknight dinner the whole family will love.
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.
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
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.
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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