Quick & Easy

Pappardelle with chicken and creamy mushroom sauce

Quick and easy as it is, this pappardelle with chicken and creamy mushroom sauce makes a surprisingly luxurious dinner for a dish that's verging on a store-cupboard classic.
Pappardelle with chicken



1.Heat the oil in a large frying pan; cook garlic and onion, stirring, until onion softens. Add mushrooms; cook, stirring, until tender.
2.Add cream and rosemary to pan; bring to the boil. Reduce heat; simmer, uncovered, for about 3 minutes or until sauce thickens; stir in butter.
3.Meanwhile, cook the pasta in a large pan of well-salted, boiling water, uncovered, until just tender. Drain pasta and return to the pan.
4.Add the hot cream sauce to the hot pasta with the chicken, walnuts, half the cheese, and parsley; toss gently until combined. Season to taste with salt and pepper.
5.Serve immediately, topped with rest of cheese.

This recipe is best made just before serving.


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