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Chicken & Mushroom Parma Rosa Presto Pasta

Chicken & Mushroom Parma Rosa Presto Pasta

with Rocket Leaves & Parmesan
4.0(823)
Recipe Development Team
Recipe Development TeamUpdated on June 24, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
732 kcal
Protein
: 
48.5g protein
Preparation Time
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Gluten
  • Soy
  • May contain traces of allergens

Check out how much good stuff is about to go into this dish. Between the tender mushrooms, tasty chicken and sharp Parmesan, we really don’t know why you’re still reading this. Get started and enjoy every bite of this perfect pasta! We’ve replaced the spaghetti in this recipe with fettuccine due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 packet

Light Cooking Cream

(Contains: Milk)

1 sachet

Nan's Special Seasoning

1 packet

Parmesan Cheese

(Contains: Milk)

1 packet

Sliced Mushrooms

1 packet

Fettuccine

(Contains: Wheat, Gluten May be present: Soy.)

1 packet

Tomato Paste

1

Chicken Breast Strips

1 packet

Garlic Paste

1 packet

Rocket Leaves

Not included in your delivery

1 drizzle

olive oil

Calories732 kcal
Energy (kJ)3060 kJ
Fat25.8 g
of which saturates12.2 g
Carbohydrate73.9 g
of which sugars9.5 g
Dietary Fibre5.5 g
Protein48.5 g
Sodium563 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan
•Large Pan

Cooking Steps

PDF
Cook the fettuccine
1

• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook fettuccine over high heat, stirring occasionally, until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients). Drain fettuccine, then return to 
saucepan. Drizzle with olive oil if needed.  
TIP:  ‘Al dente’ pasta is cooked through but still slightly firm in the centre. 

Cook the chicken
2

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil.
• When oil is hot, add chicken breast strips and sliced mushrooms. Cook, tossing 
occasionally, until browned and cooked through, 5-6 minutes.
• Add garlic paste, tomato paste and Nan’s special seasoning and cook until 
fragrant, 1 minute. Season to taste with salt and pepper. 
TIP: Chicken is cooked through when it’s no longer pink inside. 

Bring it all together
3

• Reduce heat to medium, then stir in light cooking cream and the reserved pasta 
water. Cook until slightly thickened, 1-2 minutes.
• Stir through Parmesan cheese and cooked fettuccine. Season to taste and stir  
to combine.  

Finish & serve
4

• Divide chicken and mushroom parma rosa presto pasta between bowls.
• Top with rocket leaves to serve. Enjoy!

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