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Chicken & Mushroom Paparedeles

Chicken & Mushroom Paparedeles

Serves pea 4 Clock icon 45 minutes
Mushrooms cooked properly make this chicken pasta sing! Always, always, always add a cup of pasta water to the sauce to thicken!

4 Farmdrop products in this recipe

£ 11 .25
4 items.

Here's how you do it

  1. Pre-heat the oven to 200 degrees C. Drizzle drumsticks lightly with olive oil and cook for 20 minutes. Set aside.

  2. Bring a large pot of salted water to the boil and add the pasta.

  3. Finely dice garlic clove and sautee over a low heat with a knob of butter. Give the mushrooms a quick once over, if you notice any bits of dirt, just brush it off or wipe with a damp cloth. Whatever you do, don't wash them! Add the mushrooms and turn up the heat slightly. Add another knob of butter and season generously. Once the mushrooms have softened and darkened stir through creme fraiche with a splash of pasta water. Move around the pan so it becomes more liquid, taking care not to break up the mushrooms.

  4. Scoop the pasta from the water once cooked and add straight to the sauce & give a thorough gentle mix.


  • 4 x chicken drumsticks
  • 250g mushrooms
  • 250ml creme fraiche
  • 500g papardeles

From the larder

  • 4 cloves garlic
  • Salt & pepper
  • 50g butter
  • Oil for pasta