When you’re after something creamy, comforting, and full of flavour, this Chicken Pasta à la King is exactly what you need. Tender shredded chicken is wrapped in a silky, rich sauce with mushrooms, garlic, herbs, and a subtle hint of white wine, all balanced beautifully with sweet peas and roasted peppers.
It’s one of those dishes that feels a little bit special but is still simple enough to throw together on a busy weeknight. Hearty, satisfying, and full of flavour — a proper crowd-pleaser that’s bound to earn a regular spot on your meal plan.
Why We Love This Recipe
This dish is the perfect combination of comfort and flavour. The creamy sauce coats every piece of pasta, while the chicken stays tender and juicy. The addition of peas and roasted peppers brings a touch of sweetness and colour, making it both comforting and vibrant.
It’s also incredibly versatile — great for using up leftover roast chicken or adapting with whatever veg you have in the fridge.
Why This Dish Works on a Budget
Using leftover or pre-cooked chicken helps keep costs down, and pasta is one of the most affordable and filling staples you can buy. Mushrooms and frozen peas are inexpensive additions that bulk out the dish while adding texture and flavour.
A small amount of cream and a splash of wine go a long way, creating a rich sauce without needing lots of expensive ingredients.
A Little Bit of History
“Chicken à la King” is a classic dish believed to have originated in the United States in the late 19th or early 20th century. Traditionally made with chicken in a creamy sauce with mushrooms and peppers, it was often served on toast or rice.
Over time, it has evolved into many variations — including this pasta version — making it more accessible, family-friendly, and perfect for modern home cooking.
Will You Be Trying It?
If you love creamy pasta dishes that are easy to make yet packed with flavour, this one’s definitely worth a go. It’s ideal for busy evenings, family dinners, or even a cosy weekend meal.
Final Thoughts
This Chicken Pasta à la King is everything a great midweek meal should be — quick, comforting, and full of flavour. It’s easy to make, budget-friendly, and guaranteed to leave everyone satisfied.
Give it a try, and don’t be surprised if it becomes a firm favourite in your kitchen.
Budget Breakdown 🛒💷
Here’s how the cost per portion stacks up across the top 5 UK supermarkets:
- Aldi – £1.33
- Asda – £1.51
- Sainsburys – £1.72
- Tesco – £1.65
- Morrisons – £1.53
(Prices and stores correct at the time of posting — always worth checking for offers!)
CHICKEN PASTA A LA KING
Ingredients
- 500 g Cooked Chicken shredded (see notes)
- 1 white onion diced
- 250 g white mushrooms sliced
- 4 garlic cloves crushed
- 2 tsp dried thyme
- 125 ml white wine optional
- 500 ml chicken stock 2 x stock cubes
- 300 ml double cream
- 170 g jar roasted peppers sliced and keep 2 tbsp of the oil
- 400 g pasta
- 100 g frozen peas
- 2 tbsp flat leaf parsley chopped
Instructions
Cook the Pasta
- Bring a large pan of well-salted water to the boil and cook your pasta according to the packet instructions (usually around 8–10 minutes).
- Tip: Give the pasta a stir in the first minute to stop it sticking together.
- What to look for: The pasta should be al dente — tender but with a slight bite. Drain and set aside when ready.
Start the Sauce Base
- While the pasta cooks, heat 1 tablespoon of the oil from the roasted peppers in a large frying pan over a medium heat.
- Add the diced onion and cook gently for 4–5 minutes, stirring occasionally.
- What to look for: The onions should soften and turn slightly translucent — no browning needed.
Add the Mushrooms, Garlic & Herbs
- Add the sliced mushrooms and cook for another 5 minutes, stirring every so often.
- The mushrooms will release their moisture first, then start to soften and shrink.
- Once softened, stir in the garlic and thyme and cook for about 1 minute until fragrant.
- Tip: If the pan looks dry, add a small splash of oil.
Add the Wine (Optional)
- Pour in the white wine and increase the heat slightly.
- Let it bubble away and reduce by about half — this should take 2–3 minutes.
- What to look for: The strong alcohol smell will mellow, leaving a richer, slightly tangy aroma.
Build the Sauce
- Pour in the chicken stock and bring to a simmer. Let it reduce by about half again, stirring occasionally.
- Then add the double cream and lower the heat to a gentle simmer.
- Cook for a few minutes until the sauce starts to thicken slightly and coat the back of a spoon.
Add the Chicken & Vegetables
- Stir in the shredded chicken, frozen peas and roasted peppers.
- Let everything simmer gently for 5–7 minutes, stirring occasionally.
- What to look for: The chicken should be heated through, the peas bright green, and the sauce creamy and smooth.
Combine with Pasta
- Add the drained pasta straight into the sauce.
- Gently stir everything together until the pasta is fully coated in that creamy sauce.
- If the sauce feels a little thick, add a splash of pasta water to loosen it.
- Finish and Serve
Finish and Serve
- Taste and adjust seasoning with salt and pepper if needed.
- Serve straight away with a generous sprinkle of fresh parsley.
🍽️ Serving Suggestions
- Serve as it is for a comforting, filling meal or pair with:
- Garlic bread, A simple green salad or Grated Parmesan
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