A decadent one pan meal that is low fuss and delivers maximum flavour. Chicken and mushrooms in a creamy pasta sauce with crunchy prosciutto crumbles, everyone will be coming back for seconds.


2 slices prosciutto
½ onion, peeled and diced
1 cup mushrooms, cut into quarters
200gm chicken thigh, diced
2 cloves garlic, finely chopped
1 chicken stock cube
1/2 cup heavy cream
1 cup risoni pasta
½ cup parmesan, finely grated
½ lemon
Spring onions to serve


  1. Heat a large fry pan with a drizzle of olive oil, cook prosciutto over high heat until crisp on both sides, remove and set aside to cool.
  2. Return pan to the heat and add onion, mushrooms and chicken and cook for 4-5 minutes or until onion soft, add garlic and cook for a 1 minute.
  3. Add stock cube and 1.5 cups of water, cream and risoni pasta. Bring to the boil and reduce heat to low, cook for 12-15 minutes covered or until pasta is tender. Stir occasionally.
  4. Stir before adding parmesan and mixing through, season well with black pepper and a generous squeeze of lemon.
  5. Scatter with spring onions, crumbled prosciutto and serve.

Serves 2-3


  • Risoni is a short pasta that resembles rice and can be cooked in similar way to a risotto without the effort of continually stirring.
  • Adding lemon at the end of cooking cuts through the heavy cream, brightening up the flavour of the dish


  • Chicken can be omitted for a vegetarian option
  • Add green peas, beans or snow peas in the last 5 minutes of cooking for extra veggies
  • Prosciutto can be substituted for pancetta or bacon
  • Dried mushrooms can be substituted for fresh

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