One-Pot Autumnal Chicken And Pasta

Kevin autumnal pasta Kevin autumnal pasta

This dish is guaranteed to keep tummies warm and full.

4 people 20 minutes 15 minutes


  • 400 g Boneless Skinless Chicken Thighs diced
  • 12 - Cherry Tomatoes halved
  • 300 ml Chicken Stock Cube
  • 50 ml Fresh Cream
  • 2 cloves Garlic crushed
  • 250 g Macaroni
  • 300 ml Milk
  • 1 tbsp Olive Oil
  • 100 g Parmesan Cheese grated, plus extra to serve
  • 1 pinch Pepper
  • 1 pinch Salt
  • 4 - Shallots chopped
  • 50 g SuperValu Baby Spinach
  • 200 g SuperValu Button Mushrooms sliced
  • 1 handfull SuperValu Fresh Flat-Leaf Parsley chopped, to garnish


  1. Heat the oil in a large non-stick sauté pan or casserole set over a high heat. Add the diced chicken and cook for 2 minutes. Reduce the heat to medium, then add the mushrooms, shallots and garlic and cook for 1 minute.
  2. Add the milk and chicken stock and bring to a simmer, then add the pasta, stirring it around every 30 seconds or so until it has softened enough that it won’t stick together. Continue to cook on a medium heat, covered, for 10 minutes, stirring every 2 minutes to make sure the pasta doesn’t stick together.
  3. When the pasta is al dente, add the Parmesan, spinach, cherry tomatoes and cream. Cook for 2 or 3 minutes more, until the sauce is thickened and the spinach has wilted. Check the seasoning and serve immediately with some extra freshly grated Parmesan and a sprinkling of fresh parsley on top.
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