This really is one of my go to dishes. Super quick, easy as it comes, and it makes use of any leftovers you might have, or just the cheaper chicken cuts. Creme fraiche forms the basis of the sauce, it’s an excellent go to for pasta dishes with its light and tangy flavour, and it won’t curdle in the pan if you treat it well. The recipe is quite approximate, because this is all about using what you have. So use it as a base, and play it with it as you see fit.
Creamy Chicken, Bacon and Mushroom Pasta
- 1 tbsp olive oil
- 1 small onion peeled and finely chopped
- 400 g Chicken, cut or torn into chunks I usually use leftovers from a roast, but you can use fresh thighs, legs, breast.
- 150 g steaky bacon cut into small strips
- 300 g mushrooms Any will do, but chestnut button mushrooms work particularly well. Small ones can go in whole.
- 300 g creme fraiche
- 150 ml leftover gravy or use 150 ml water with a chicken stockpot
- 500 g pasta fresh penne, or whatever you prefer
- 150 g parmesan finely grated
- 12 leaves sage cut into fine ribbons
- Heat a large pan over a medium heat, add the oil, and gently fry off the onion until it goes translucent. Add the bacon, and cook through for another five minutes. Add the chicken and mushrooms, turn up the heat, and cook until the chicken is cooked through or reheated, and the mushrooms have shrunk and are tender. Add the gravy, or stock and water, and cook out until it has a sauce consistency. Remove from the heat and add the creme fraiche, stirring right through.
- Using the largest pan you have, fill with water and bring to a rolling boil. Cook the pasta according to instructions, then drain, catching the last of the water into a pan. Add the pasta to the sauce and stir through, loosening with the pasta water if needed. Stir through the parmesan, then serve piled high on plates, topped with some ribboned sage.