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A quick and easy pasta that can be thrown together in under 30 minutes.

For a vegetarian option, remove the chicken and add 250 grams of sliced button mushroom and fry along with the garlic and thyme. Toss through a cup of baby spinach leaves just before serving. 


Serves 4


600 grams boneless chicken thighs
2 sprigs of thyme, stalks discarded
1 tablespoon olive oil
1 tablespoon butter
1 onion, finely diced
2 cloves of garlic, minced
1 teaspoon dried thyme
300ml cream
100ml chicken stock
1/2 cup parmesan, plus extra to serve
250 grams asparagus, woody ends discarded and sliced into 3
1/3 cup frozen peas
400 grams pappardelle pasta, fresh or dried


Preheat the oven to 200ºC and line a baking tray.

Place chicken thighs on baking tray and coat with olive oil, leaves from 2 sprigs of thyme and salt and pepper. Bake for 20 minutes or until cooked through and becoming golden. 

In a large frypan over a low/medium heat, melt butter. Add the diced onion and fry until just translucent. Add the garlic and dried thyme and fry for a further 2 minutes. Add the cream and chicken stock and bring to a simmer. 

Meanwhile, bring a large pot of salted water to the boil and cook pasta according to packet instructions or until al dente

Add the parmesan cheese to the cream sauce and let thicken slightly, this should take 2 - 3 minutes. Add the asparagus and peas and cook for a further 3 minutes or until asparagus is cooked through. 

Once chicken is cooked, remove from oven and shred using two forks. Add chicken, salt and pepper to the creamy sauce and mix until well combined. 

Serve pasta with creamy sauce and extra parmesan cheese.