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Chicken Pasta Recipe

Quick Free Range Chicken Pasta Recipe

The Dorset Meat Company

Our delicious chicken pasta recipe is ideal if you are in the need of something quick, easy and definitely a comfort food dish on a chilly night.


2 x Free Range Chicken Breasts (sliced in to bite size pieces)

2tbs olive oil

500g Spinach

250g Mushrooms (sliced) (we prefer Chestnut Mushrooms)

250g Pasta (we recommend spaghetti or fettuccine)

200ml Double cream

Pinch of black pepper and Salt

Parmesan (for grating)

Handful of Pine nuts toasted (optional)


Cook pasta according to packet instructions and once cooked, drain (reserving a ladle of the water).

Dry toast the pine nuts if using.

While the pasta is cooking heat the a tablespoon of oil in a hot pan and add the chicken pieces ensuring they do not burn, keep moving them around the pan and cook for 5 minutes (or until they are cooked through), you may need to do this in a few batches. Once cooked remove from pan.

Add the remaining oil to the pan and cook the mushrooms. Once cooked remove from the pan. Leave any liquid from the mushrooms in the pan and add the spinach to the pan and let it wilt. Once cooked remove from pan, and squeeze out the liquid.

Turn heat down to medium and add the chicken, mushrooms back in to the pan with a pinch of pepper and salt and cook for a couple of minutes. Add the cream and bring it to a gentle simmer, stir in the spinach  gently stirring.

Add the pasta to the pan and combine everything (adding a little of the reserved water to loosen if necessary)

Pile in to bowls, grate over some Parmesan cheese and sprinkle over the pine nuts if using.