Chicken and Mushroom Pasta

11 Sep 2023


200g sliced chestnut mushrooms

4 boneless, skinless chicken thighs

400g pasta

3 garlic cloves

150g ricotta

150ml single cream

4tbsp olive oil

1/2 lemon, juice and zest

1tbsp mixed herbs

30g grated parmesan


  1. Preheat the oven to 200C / gas mark 7. Place the chicken on a baking tray and drizzle with half the olive oil and season with salt and pepper. Roast for about 20 minutes and then shred the meat.
  2. Meanwhile, heat the other half of the oil in a large pan. Grate the garlic and stir into the oil. After a minute add in the mushrooms and cook for 5-10 minutes, stirring occasionally.
  3. Mix in the chicken and set aside.
  4. Cook the pasta and drain, reserving some of the water to add to the sauce.
  5. Pour the cream into a large pan and simmer for a minute, then stir through the lemon, herbs and ricotta.
  6. Mix through the chicken, mushrooms and pasta, adding enough water to create a creamy sauce.
  7. Serve with parmesan and black pepper.