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RECIPES

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Creamy Chicken and Mushroom Pasta

Paired with Classic Range Chardonnay

This is comfort food done right. Tender chicken, golden mushrooms, and a creamy sauce wrapped around perfectly cooked pasta. It is generous, satisfying, and ideal for an easy dinner that still feels a little special.

Our Classic Range Chardonnay brings gentle fruit, balanced acidity, and a smooth texture that complements the richness of the cream without overpowering it. The subtle oak character pairs beautifully with sautéed mushrooms and savoury chicken.

SERVES

4

preparation time (Mins.)

15

cooking time (Mins.)

20

Ingredients

  • 400 g fettuccine or penne
  • 2 chicken breasts, sliced into strips
  • 250 g mushrooms, sliced
  • 2 tablespoons olive oil
  • 2 garlic cloves, finely minced
  • 1 cup thickened cream
  • 1/2 cup chicken stock
  • 1/2 cup freshly grated Parmigiano Reggiano
  • Small handful fresh thyme leaves
  • Sea salt and freshly ground black pepper

Equipment

  • Large pot
  • Large frying pan
  • Tongs or wooden spoon
  • Colander

Step by Step Method

1

COOK THE PASTA

Bring a large pot of salted water to the boil. Add the pasta and stir immediately.

Cook until al dente according to packet instructions. Before draining, reserve about half a cup of pasta water. Drain and set aside.

2

COOK THE CHICKEN EVENLY

Heat olive oil in a large frying pan over medium high heat.

Season the chicken strips with salt and pepper before adding to the pan.

Cook for 4 to 5 minutes, turning occasionally, until lightly golden and cooked through. The chicken should be white in the centre with no pink remaining.

Remove from the pan and set aside.

3

BROWN THE MUSHROOMS

In the same pan, add the sliced mushrooms. Allow them to cook without stirring for 2 minutes to develop colour.

Stir and continue cooking until they are golden and slightly reduced in size.

Add the garlic and cook for 30 seconds until fragrant.

4

BUILD THE SAUCE

Pour in the thickened cream and chicken stock. Stir gently and bring to a light simmer.

Allow the sauce to cook for 3 to 5 minutes until it thickens slightly. It should coat the back of a spoon.

Return the cooked chicken to the pan.

5

COMBINE AND FINISH

Add the drained pasta to the pan and toss gently so everything is evenly coated.

Stir through the grated Parmigiano and fresh thyme.

If the sauce feels too thick, add a splash of the reserved pasta water to loosen it slightly.

Taste and adjust seasoning before serving immediately.

Wine Pairing Notes:

Why It Works

Classic Range Chardonnay typically shows ripe stone fruit, subtle oak influence, and balanced acidity.

The creamy texture of the wine mirrors the richness of the sauce, while its acidity keeps the dish from feeling heavy. The gentle oak character complements the earthy mushrooms and savoury chicken.

Serve lightly chilled and allow the wine to open up in the glass for a relaxed and satisfying meal.