Creamy Chicken Pasta

Silky, creamy chicken and pea pasta – so simple to make, the perfect comfort food!


  • 250g of pasta*
  • A big handful of frozen peas
  • 600g of diced chicken
  • Small drizzle of sunflower oil
  • 1 heaped tbsp of plain flour *
  • 20g knob of butter or dairy free alternative
  • 1 tbsp of corn flour
  • 3/4 to a pint of milk (cows or plant based)
  • Tsp of smoked paprika
  • 1 low salt stock cube (chicken or veg)
  • A good grinding of black pepper
  • A handful of cheese (optional)


Coat the chicken in the plain flour and fry in the sunflower oil in a non stick frying pan until golden and cooked through. Then set aside.

Meanwhile boil the pasta – adding the peas to the water 5 minutes from the end of cooking.

Back to the chicken pan (keep all the crispy chicken residue in the pan) Melt the butter. Add the corn flour and whisk to combine. Then slowly pour in the milk whisking continuously until it thickens and is lump free (around 3-4mins) Add the paprika, pepper and crumble in the stock cube, plus the cheese if using. Thoroughly combine before adding the chicken and resting juices to the sauce along with the cooked and drained peas and pasta.

Stir and serve with black pepper and (salt only for adults) on top. Pour leftovers into an oven dish to cool and refrigerate for up to 48hours. When ready, add around 50ml of milk (no need to stir) and more cheese on top.

Bake at 200c for 20 minutes till piping hot and crispy on top. Suitable from 6 months (cut chicken into strips for baby). Sauce is freezable for up to 3 months.

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