Recipe Inspiration

Creamy Chicken Pasta


  • 480g boneless and skinless chicken fillets, cubed
  • 15ml (1 tbsp) dried mixed herbs
  • Salt, to taste
  • 30ml (2 tbsp) cooking oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 80ml (1/3 cup) white wine
  • 750ml (3 cups) chicken stock
  • 400g penne pasta
  • 200g plum tomatoes, lightly pan fried
  • 150g Crosse & Blackwell Tangy Mayonnaise
  • 30ml (2 tbsp) fresh basil, snipped
  • Freshly grated Parmesan, optional


  1. Place the chicken fillets in a mixing bowl and season with the herbs and salt. Use your hands to rub the seasoning well into the chicken fillets.
  2. Heat half of the oil in a frying pan and sear the fillets on all sides until cooked through and golden. Set aside to rest until needed.
  3. In the same frying pan heat the remaining oil and sauté the onion and garlic for a few seconds then add the wine and stir for a few more minutes so that the alcohol can evaporate.
  4. Add the stock and pasta and mix to combine. Simmer until the pasta is cooked, occasionally stirring for about 15 minutes.
  5. Stir in the tomatoes, mayonnaise, basil and Parmesan if you are using and serve.
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