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Green Chicken Pasta

Check out this super easy and delicious green chicken pasta recipe from Pap Beach’s Chef, Ash! This one is a hit with our tamariki!

Pap Beach’s Chef Ash


  • 2 Chicken breast/thigh (sliced or diced)
  • 1/2 Onion diced
  • 3-4 Cloves garlic crushed
  • 1 tsp mustard (I use wholegrain)
  • 1-2 Handfuls of spinach and/or some herbs (I use basil & parsley)
  • 250g Penne pasta (cook as per pack)
  • 300ml Cream
  • Cheese (optional)
  • Olive oil
  • Salt & Pepper
  • 1 Lemon


  • Cook pasta as per package instructions, drain and set aside to cool.
  • Dice/slice chicken and onion
  • Place fresh handful of spinach and herbs in a food processor/blender.
  • Add in the garlic, mustard, little bit of salf & pepper and a dash of oil. Blend until it’s turned into a nice green puree/paste.
  • In a medium/hot pan, lighly brown off the onion and chicken. Once th chicken is at least half cooked add in the green paste you made earlier and saute for a minute.
  • Add cream and stir together, turn heat down to low and let it slowly reduce.
  • At this point you can add more seasoning to taste, or you can wait until the end.
  • After approx 3 minutes, add in your cooked pasta and mix well.
  • Continue to reduce the cream sauce until it is nice and thick and coats the pasta nicely. If the cream gets too thick you can add a dash of milk.
  • Finally, before finishing add a squeeze of lemon juice to the pan. Mix well. Can finish with some grated cheese, but this is personal preference.

Note from the Chéf: Always check if the chicken is cooked before serving. You can add bacon if you want to. And to create a DF version of this recipe just replace the cream with coconut cream or rice milk.