Creamy chicken pasta


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Serves: 14

Category: Savoury meals


  • 3 tablespoons margarine
  • 1 brown onion, finely diced
  • 2 cloves garlic, finely diced
  • 2-3 cups mushrooms, sliced
  • 1 red capsicum, diced
  • 1 green capsicum. diced
  • 1/2 cup plain flour
  • 1/4 teaspoon pepper
  • 1 teaspoon paprika
  • 750mL light evaporated milk
  • 3 cups reduced salt chicken stock
  • 1/2 cup light cream cheese
  • 1kg skinless chicken breast
  • 500g pasta e.g. bows or spirals


Sauce and pasta

  1. Melt margarine in a large pot, once hot add onion, garlic, mushrooms and capsicum; cook for 5 minutes
  2. Blend in flour, pepper and paprika; continue stirring; cook for 1 minute
  3. Gradually add milk and chicken stock, and cook for 8 minutes stirring constantly
  4. Add cream cheese, cook for 2 minutes, stirring frequently
  5. Cook pasta in a large pot of boiling water until tender; drain well


  1. Place 2-3 litres of water in a saucepan, bring to the boil. Add chicken; return to the boil – Reduce heat to low. Simmer, covered, for 15 minutes – Remove from heat; stand chicken in liquid for 5 minutes; remove from liquid and dice.
  2. Combine sauce, pasta and chicken; gently stir.

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