Creamy Chicken, Walnut & Mushroom Pasta Recipe

Creamy Chicken, Walnut & Mushroom Pasta


  • 300g
  • 2 tsp
    olive oil or cooking spray
  • 400g
    skinless chicken breast fillet, thinly sliced
  • 1 (150g)
    onion, sliced
  • 1 clove
    garlic, crushed
  • 2 cups (80g)
    button mushrooms, sliced
  • 1/2 cup (125mL)
    white wine
  • 150mL
  • 1/4 cup (60mL)
  • 1 pkt
  • 1/2 cup (40g)
    toasted walnuts, chopped
  • 3/4 cup (10g)
    fresh parsley, chopped
  • 1/2 cup (50g)
    parmesan cheese, grated
  • freshly ground black pepper

How to Cook

Prep Time: 20 minutes | Cooking Time: 20 minutes
  1. Cook fettuccine following packet directions.

  2. Meanwhile, heat oil in a large frying pan. Add chicken, cook until browned. Add onion, garlic and mushrooms, cook for 1 minute. Add wine, simmer for further 1 minute.

  3. Combine cream, water and MAGGI Mushroom Soup Mix. Add to pan, bring to the boil, stirring. Remove from heat and stir in walnut pieces, parsley and grated parmesan cheese. Season with black pepper.

  4. To serve pour sauce over drained pasta and gently toss together. Garnish with parsley if desired. Serve immediately.



Average Qty Per Serve Qty Per 100g
Energy 2835.5kj 802.7kj
Weight 353.2g 100g
Protein TOTAL 39.8g 11.2g
Fat TOTAL 29.1g 8.2g
- Saturated Fats 12.7g 3.5g
Carbohydrates TOTAL 56.0g 15.8g
- Sugars 3.4g 0.9g
Sodium 261.0mg 73.9mg
Dietary Fibre 3.9g 1.1g
Calcium 197.1mg 55.8mg