Creamy Chicken Mushroom Pasta

Creamy Chicken Mushroom Pasta

4 servings


  • 1 box WF Spinach Pasta OR WF Red Lentil Pasta
  • 2 table spoons olive oil or vegetable oil of choice
  • 4 chicken breasts (chopped) OR 1 tin jackfruit (for plant-based option)
  • 1 onion (diced)
  • 1 ½ cups mixed mushrooms (such as maitake, crimini, shiitake, oyster) (torn)
  • 1 ½ cup cream OR vegan cream (for plant-based option – see page 2)
  • 1 table spoon of salt (for pasta)
  • ½ teaspoon salt (for chicken)
  • ½ teaspoon pepper
  • 1/3 cup parsley (torn)
  • 1 cup parmesan cheese OR vegan parmesan (for plant-based option)



    1. Fry onion

    Rub salt and pepper into chicken breasts/jackfruit. Turn stove on to a high heat. In a large frying pan, add oil and wait for the oil to heat up. Add onions and fry until translucent.

    2. Fry chicken 

    Add chicken breast/jackfruit to frying pan and fry until golden brown. Add mushrooms and fry until brown.

    3. Make creamy sauce

    Turn your stove down onto a low heat. Add cream and simmer for 10 minutes.

    4. Cook pasta

    In a large pot, add 1 table spoon of salt and fill with boiled kettle water. Turn your stove on a high heat. Wait until the water is boiling and add pasta. Taste the pasta a minute or two before the time on the package and drain once the pasta has reached desired texture

    5. Serve

    Serve pasta and creamy chicken mushroom sauce with some parsley and parmesan cheese.

    Cooking Tips:
    • How to make plant-based cream or thicken sauces
    1 cup cream = 2 table spoons of all-purpose flour + ¾ cup water
    Thicken sauce = 1 table spoon all-purpose flour + ¼ cup water
    Make sure to blend the flour water mixture until smooth to avoid clumps in food.
    • How to make sure your meat is always soft when cooking
    Simply add 1 table spoon of white vinegar to any meat when frying. The vinegar taste will evaporate and your meat will be tender and soft. Works well with beef strips, steaks, etc.
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