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Roast Chicken & Wild Mushroom Pappardelle


45 minutes

Here's a deliciously quick way of using up your roast chicken leftovers - in a creamy wild mushroom sauce with homemade pappardelle pasta from Greece; the name derives from the verb "pappare", to gobble up. So this dish is intended to be gobbled.

6 Farmdrop products in this recipe


Here’s how you do it

  1. Bring a large pan of salted water to boil and add the pasta. Cook according to the pack instructions.

  2. Soak the dried wild mushrooms in a little boiling water. Give the fresh 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!

  3. Add the drained wild mushrooms and fresh mushrooms to a pan with a knob of butter and turn up the heat. Add another knob of butter with the garlic and thyme and season generously.

  4. Once the mushrooms have softened and darkened stir through crème fraiche with a splash of pasta water.

  5. Add the shredded roast chicken and cook until heated through.

  6. Drain the pasta, reserving the cooking water and return to the pan. Pour over the sauce and stir through, adding more pasta water if needed, to loosen.


  • 100g leftover roast chicken
  • 200g wild mushrooms
  • 50g dried wild mushrooms
  • 250ml crème fraiche
  • 1 lemon, zested
  • 5g thyme, leaves picked
  • 500g pappardelle pasta
  • 4 cloves garlic, crushed and finely chopped
  • Salt & pepper
  • 50g butter
  • Oil for pasta

What’s in this recipe


Fresh Thyme

1 Bunch (10g)


Longley Farm Dairy

Yorkshire Crème Fraîche

1 Pot (200g)




Homemade Pappardelle

1 Pack (500g)