Chicken and asparagus pasta bake

This is a great Monday dish to make if you have chicken left over from your Sunday roast.



100ml double cream 

150ml dry white wine

3 large shallots (finely chopped)

3 cupfuls of penne pasta

1 small clove of garlic (crushed)

2 tablespoons of olive oil

8 spears of fresh asparagus (roughly chopped)

1 small tin of crispy sweet-corn 

Shredded cooked chicken (approx 2 breasts/two legs worth) 

Approx 20 button small mushrooms (roughly chopped)

1 chicken stock cube 

Small cup of parmesan, finely grated

Seasoning – ground black pepper and sea salt – 


1. Put the pasta on to boil in a large saucepan with hot water and salt to season

2. Heat the oil in a hot frying pan and add to it the garlic and shallots. Cook until the shallots are soft and then add in the wine. Leave to simmer for 10 minutes 

3. Add the cream, stock cube, mushrooms and seasoning to the pan and leave to simmer for 15 minutes. 

4. Add the asparagus and shredded chicken to the pan and leave to heat through for 5 minutes whilst you drain the pasta (the pasta should be al-dente, not fully cooked through

5. once the past has been drained, pour the sauce and ingredients from the pan into the pasta and give it a good stir so that all of the pasta is coated 

6. Transfer the contents of the pan into a large baking dish and then evenly sprinkle the grated parmesan ontop 

7. Place the baking dish into a pre-heated oven for 20 minutes

8. When the parmesan is nicely golden, serve up large spoonfuls onto a warm plate 



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