Creamy Chicken, Mushroom and Tomato Pasta

A pasta dish, worthy of any Italian restaurant.  Traditional Italian flavours of garlic, oregano, basil and tomatoes, with a decadent creamy texture.

This recipe uses oat cream substitute which can now be purchased from most supermarkets, in the vegan section, and is about 25% lower in calories than single cream.

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Creamy Chicken, Mushroom and Tomato Pasta

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5 from 1 review

  • Author: Rachel Wilcock
  • Total Time: 30 minutes
  • Yield: 3 1x


Tasty pasta dish



150g penne

350g chicken breast

1 tsp. wheat flour

1 tbsp. olive oil

1 tsp. dried oregano

1 small onion, diced

2 garlic cloves, sliced

6 sundried tomatoes, chopped

125ml plant-based oat cream (or reduced fat creme fraiche)

1 bag spinach

basil leaves, to garnish

300g mushrooms, sliced


  1. Cook the pasta according to the instructions on the packaging.
  2. Chop the chicken fillet, season with salt and pepper and dredge with flour.
  3. Heat oil in a large pan and cook chicken over medium heat, then season with oregano.
  4. Once the chicken is cooked, remove from the pan and set aside.
  5. In the same pan, sauté the onion and sliced garlic.
  6. Next, add sliced mushrooms and cook for 5-7 minutes until soft and tender.
  7. Add chopped tomatoes and cook for another minute.
  8. Place the cooked chicken back into the pan, and add in the cream and spinach.
  9. Bring to a boil and cook until spinach has wilted — season to taste with salt and pepper.
  10. Add the cooked pasta. Stir well and serve.
  • Prep Time: 10
  • Cook Time: 20


  • Calories: 385

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