One-Pot Creamy Chicken, Pesto & Mushroom Pasta
with Cherry Tomatoes, Parmesan & Flaked Almonds
- Milk
- Cashew
- Almond
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
This one-pot wonder is worth all the hype! Gorgeous basil pesto and our favourite ear-shaped pasta pouches (orecchiette) will pair together in perfect matrimony! Toss this cheesy and Mediterranean goodness all together and enjoy the easy clean-up!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Orecchiette
(Contains: Wheat, Gluten May be present: Soy)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Sliced Mushrooms
1 sachet
Vegetable Stock Pot
2 packet
Snacking Tomatoes
2
Garlic
330 g
Chicken Breast
Not included in your delivery
1 drizzle
olive oil
1.75 cup
boiling water
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop tomato. • Cut chicken into 2cm chunks.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook chicken, tossing occasionally until browned, 3-4 minutes. • Add sliced mushrooms and tomato, stirring occasionally, until tender, 4-5 minutes. • Add herb & mushroom seasoning and garlic paste and cook until fragrant, 1-2 minutes.
• Add the boiling water (13/4 cups for 2 people / 31/2 cups for 4 people), orecchiette, light cooking cream and stock concentrate. Stir to combine and bring to the boil. • Reduce heat to medium and cover with a lid. Cook, stirring occasionally, until the pasta is 'al dente', 10 minutes. • Once the pasta is cooked, stir in baby spinach leaves, basil pesto and Parmesan cheese. Season to taste. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Divide one-pot Mediterranean pesto chicken and mushroom orecchiette between bowls. • Sprinkle with flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the overall flavour enjoyable, though some felt the herb and mushroom seasoning was overpowering, and a few suggested a squeeze of lemon or extra pesto would brighten the dish.
- Ease of prep: The one-pot method is quick and simple, but several customers found the pasta cooked more evenly when boiled separately before being added to the sauce.
- Suggestions: Reduce the water slightly to avoid a watery sauce, and stir the pasta regularly during cooking to prevent the orecchiette from stacking and cooking unevenly. Some customers swapped in a different pasta shape like spirals for better results, and added extra cream, garlic, or toasted almonds for more depth.
- Portions: One customer noted the sauce turned out too watery when cooking for three, suggesting the water quantity may need adjusting for odd-numbered serves.
