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Creamy Chicken and Thyme Penne

Prep Time:

Cook Time:


4 Servings


1 tablespoon oil

500g Cooked Chicken Meat (roughly chopped)

1 onion, finely chopped

1 clove garlic, crushed

50 g bacon, thinly sliced

¾ cup chicken stock

185 ml can evaporated milk

125g Light cream cheese

1/2cup semi sundried tomatoes

2 teaspoons chopped thyme

Salt and pepper, to taste

250g penne, cooked, drained, kept warm


Add the onions, garlic and bacon to the pan and sauté for 2-3 minutes until the onions have softened.

Stir in the stock, milk and cream cheese, until combined. Return the chicken to the pan with the tomatoes and thyme. Allow to simmer for a further 5-8 minutes until the sauce has slightly thickened and chicken is heated through. Season to taste.

Divide the cooked pasta between the serving bowls and spoon over the sauce. Serve immediately.

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