Bitchin’ Kitchen – Creamy herbed chicken with spinach spaghetti

By Hannah Colenbrander

Have you ever loved a dish so much that you eat until you think you might vom? I have, and this is it. This is the meal I beg mum to cook when I got back home on the break, a childhood favourite that I am very very pleased to share.


2 chicken breast fillets, sliced

1 1/2 tablespoons paprika

1 teaspoon cracked black peppercorns

175g packet cream cheese

1/5 cup grated fresh Parmesan

cheese (or regular cheese)

1/2 cup water

1 small chicken stock cube,


1 tbsp chopped fresh basil

1 tbsp chopped fresh parsley

1 tbsp chopped fresh mint

40g butter

500g spinach spaghetti pasta


Combine chicken, paprika and peppercorns in bowl, stand 20 minutes. Blend or process cheeses, water, stock cube and herbs until almost smooth. Melt butter in pan, add chicken mixture, cook, stirring, over high heat until well browned. Add cheese mixture, bring to boil, simmer, uncovered, for 5 minutes. Add pasta to large pan of boiling water, boil, uncovered, until just tender and then drain. Serve pasta with creamy chicken.

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