Penne Pasta with Creamy Chicken and Basil

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Portions: 4


  • 700g Cooked Penne Pasta
  • 560g Cooked Diced Chicken 19mm
  • 280g White Onions (cut into 20mm dice)
  • 5g Fresh Garlic (peeled and chopped
  • 100g Sliced Button Mushrooms
  • 150g Double Cream
  • 400g Water
  • 25g Chicken Stock Paste
  • 10g Fresh Basil (torn)
  • 100g White Wine
  • 20g Cornflour
  • 10g Tomato Puree
  • 10g Olive Oil


  1. In the base of a heavy bottomed saucepan, heat the olive oil and then fry the chopped garlic, diced onions, sliced button mushrooms and cooked diced chicken. Cook without colour until cooked through.
  2. Add the white wine, tomato puree, water and double cream and heat thoroughly.
  3. Add the cooked penne pasta and then fold in the torn basil.
  4. If needed add the diluted cornflour. Ensure the core temperature has been reached.