Ingredients
Chicken & Mushroom Sauce
1kg (2.2lb) Chicken Thigh Fillets, Blitzed into Mince
400g (14oz) Swiss Brown Mushrooms, Roughly Chopped
1 Brown Onion, Finely Diced
6 Garlic Cloves, Grated
1 Tbsp (15ml) Olive Oil
1–2 Chicken Stock Pots
500ml (17fl oz) Chicken Stock
1 Lemon, Zested & Juiced
20g (0.7oz) Fresh Chives, Finely Sliced
80g (2.8oz) Parmesan, Freshly Grated, Plus Extra
Salt & Cracked Black Pepper
Pasta
450g (15.9oz) Spaghetti
Reserved Pasta Water, As Needed
Method
1
Bring a large pot of well-salted water to the boil.
2
Blitz the chicken thigh fillets in a food processor until minced. Season generously with cracked black pepper and set aside.
3
Heat olive oil in a large wide pan over medium-high heat. Add chicken mince and cook undisturbed for 3–4 minutes until a golden crust forms. Break it up and continue cooking until well coloured all the way through. Remove and set aside.
4
In the same pan, add mushrooms in a single layer and leave undisturbed for 3–4 minutes until deeply golden on one side. Stir and cook until all moisture has evaporated and the mushrooms are well coloured. Add onion and cook 3 minutes, then add garlic and cook 1 minute.
5
Return the chicken to the pan, add the stock pots and pour in the chicken stock. Stir to dissolve as the liquid simmers. Reduce by half (5–6 minutes) until the sauce is thickened and glossy.
6
Cook spaghetti in boiling salted water according to packet instructions. Reserve a generous amount of pasta water before draining.
7
Add drained spaghetti directly into the sauce. Add pasta water a little at a time, tossing constantly until silky and coating every strand. Remove from heat and toss through parmesan, lemon zest, lemon juice and chives until the cheese has fully melted. Taste and adjust seasoning.
8
Divide between meal prep containers and finish with extra parmesan and chives.
Chef's Tips
Blitzing chicken thighs yourself gives a completely different result to store-bought mince — the fat content keeps it moist and flavourful over days in the fridge in a way that breast mince can't.
Cook the mushrooms undisturbed — they need to lose their moisture before they can brown. Stirring too early traps steam and you get grey, soggy mushrooms instead of deeply golden ones.
Chicken stock pots carry significant sodium — hold off on adding extra salt until the sauce has reduced and you've tasted it. You may not need any at all.
Add lemon zest and juice off the heat to preserve the bright citrus notes — heat drives off the aromatic compounds quickly.
Always use freshly grated parmesan — pre-grated contains anti-caking agents that prevent it melting properly and leave a grainy texture.
Storage & Reheating
Store in airtight containers in the fridge for up to 4 days.
Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Microwave for 2–3 minutes, stirring halfway until piping hot. Add a small splash of water if the pasta has dried out.
