Creamy Chicken and Mushroom Pasta by Ross

Creamy Chicken and Mushroom Pasta

Cooking set up: Gas
Category: Chicken, Pasta
The chef rates this meal: ⭐⭐⭐⭐⭐

Why this recipe works

The Adventure-Q makes it easy to create a rich, creamy pasta without needing multiple pots and pans. Cooking the sauce from scratch builds layers of flavour, while the reserved pasta water creates a silky finish that coats every piece of pasta. It’s hearty, comforting and perfect for camping or an easy family dinner.

Ross’s notes

This recipe evolved through plenty of trial and error and has become one of our favourite comfort meals. It’s simple to prepare, easy to adapt and works brilliantly in the Adventure-Q.

If you’re heading away in the caravan, prepare the vegetables ahead of time and freeze them in a dump bag to make dinner even quicker.

Time

Preparation: 10 minutes
Cook time: 30 minutes
Total time: 35–40 minutes

Ingredients

• 340g dried penne or spiral pasta
• 750ml water
• 500ml chicken stock
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 2 garlic cloves, minced
• 30g butter
• 2 tablespoons plain flour
• 180ml thickened cream
• 250g mushrooms, sliced or quartered
• 250g cooked chicken, shredded
• 1 teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• Chopped parsley (optional)
• Grated Parmesan or cheddar cheese (optional)

Taste test notes

This pasta is rich, creamy and packed with flavour. The mushrooms add an earthy depth, while the tender chicken and silky sauce make it a comforting meal that’s perfect after a day of adventure. A sprinkle of Parmesan brings everything together beautifully.

Method

1. Bring 750ml of water to the boil in the Daymo Adventure-Q.
2. Add the pasta and cook until just al dente. Reserve 75–100ml of the pasta cooking water before draining. Set the pasta aside.
3. Melt the butter over medium heat.
4. Add the onion, carrot and celery, cooking for 5 to 7 minutes until softened.
5. Stir in the garlic and cook for a further 30 to 60 seconds.
6. Sprinkle the flour over the vegetables and stir continuously for 2 to 3 minutes until fully incorporated.
7. Gradually pour in the chicken stock while stirring, then add the thickened cream, salt and pepper.
8. Simmer gently for 3 to 4 minutes until the sauce begins to thicken. If it’s windy, partially cover with the lid.
9. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until tender.
10. Stir through the shredded chicken and cook for another 2 to 3 minutes until heated through.
11. Add the cooked pasta and toss until evenly coated in the sauce.
12. If the sauce is too thick, gradually stir in a little reserved pasta water until it reaches a silky consistency.
13. Finish with grated Parmesan or cheddar, if using, and garnish with chopped parsley before serving.

Enjoy!

Anything the chef would change for next time?

Keep the heat at medium to medium-low once the cream has been added and avoid boiling the sauce, as this helps maintain a smooth, creamy texture.

If the sauce thickens too much, use the reserved pasta water rather than adding extra cream.

For easy caravanning meals, dice the onion, carrot and celery at home and freeze them in a dump bag ready to cook.

Submitted by: Ross, Warragul, VIC

From the Daymo community

This is what Daymo is about. Real people cooking real food in real places. No complicated gear, just simple, great meals made for adventure.

Cooked with the Daymo Adventure-Q. One cooker, endless adventures.