CHICKEN PASTA A LA KING
Creamy, comforting and packed with flavour, this Chicken Pasta à la King is the perfect midweek dinner when you want something satisfying without too much fuss. Tender shredded chicken is coated in a silky, rich sauce with mushrooms, garlic, herbs and a hint of white wine, balanced with sweet peas and roasted peppers. It’s a proper crowd-pleaser that’s guaranteed to become a regular on your meal plan.
Servings: 4
Calories: 650kcal
Cost: from £1.33
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
Notes
Cooked chicken: Perfect for using up roast chicken or leftovers. Rotisserie chicken works brilliantly too.
No wine option: Simply replace with extra stock and a squeeze of lemon for balance.
Extra veg: Add spinach or broccoli for an extra boost.
Consistency tip: Use a splash of pasta water to loosen the sauce if needed.
Storage: Keeps in the fridge for up to 2 days. Reheat gently with a splash of milk or stock.