Creamy Parmesan Pasta & Crispy Chicken strips

Serves 8


    • 1kg Sovereign Crumbed chicken strips fried or air fried
    • 500g Linguine/Fettuccini
    • ¼ cup butter
    • 3–4 garlic cloves, minced
    • 500 ml chicken stock
    • 1 x 230g tub cream cheese
    • ½ Cup parmesan cheese, grated
    • ½ fresh parsley,  chopped
    • ½ tsp mustard powder
    • *Optional for serving – pesto/herby drizzle


  1. Cook pasta according to package directions for al denté. Reserve ½ cup of pasta water, drain and set aside.
  2. Melt butter in cast iron skillet over medium heat. Add garlic and sauté until fragrant, or about 30 seconds.
  3. Add the cream cheese, whisking as it softens, then slowly add the chicken stock.
  4. Stir in cheese, parsley and mustard powder. Simmer until sauce has thickened, stirring occasionally. Whisk in a few tablespoons of reserved pasta water if needed.
  5. Serve with crispy chicken strips, fresh herbs and additional parmesan.