Edward Hayden's Creamy Chicken, Mushroom & Spinach Pasta

Edward Hayden's Creamy Chicken, Mushroom & Spinach Pasta

Pasta dishes are becoming more and more popular now when it comes to midweek meals and the flavours in this particular dish work really well together. We are delighted Edward Hayden demonstrated his delicious recipe on TV3's Ireland:AM as part of National Dairy Week 2015.

Created By: Edward Hayden

Preparation time 45 mins | Total Time 240 mins | Serves 6


  • 1 small bread roll per person
  • 3oz/75g butter
  • 2 cloves of garlic-chopped finely
  • 1 dessertspoon of chopped parsley
  • Seasoning
  • 12oz/350g pasta
  • 3 breasts of chicken-diced
  • 8 mushrooms-sliced
  • 1 onion-sliced
  • 1 large handful baby spinach leaves
  • 3oz/75g white cheddar-grated
  • 9floz/250ml pouring cream
  • 1 dessertspoon of freshly chopped mixed herbs
  • Grated Cheese
  • Rocket Leaves


  1. Mix the butter, garlic, seasoning and parsley together and spread on to the bread roll (having first sliced it open) and bake in the preheated oven (180C/350F/Gas Mark 4) for 7-10 minutes until crispy
  2. Cook the pasta in a large pot of boiling salted water and cook according to the packet instructions. Drain and retain until required.
  3. Heat a large saucepan with a little oil or butter and add the diced chicken.
  4. Cook slowly for 4-5 minutes until it is gently cooked. Next add in the sliced onion together with the sliced mushrooms (basically you can use any vegetables with this recipe so just play around with what you have)
  5. Cook the vegetables until they have all softened down-this will possibly take a further 5 minutes. Next add in the pouring cream and cheese and allow the entire mixture to come to the boil. Add in the chopped mixed herbs, spinach leaves and cooked pasta and allow the pasta to reheat thoroughly in the hot sauce.
  6. Garnish with some fresh rocket and additional grated cheese.
  7. Correct the seasoning and serve immediately with the crispy garlic bread.