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  • Pappardelle pasta 300.0 g
  • Chicken, breast, cubed 450.0 g
  • Olive oil 15.0 ml
  • Butter 20.0 g
  • Onions, diced 120.0 g
  • Fresh garlic, diced 10.0 g
  • Fresh thyme, chopped 3.0 g
  • Dry White Wine 60.0 ml
  • Fresh cream 250.0 ml
  • Parmesan cheese, grated/shaved 30.0 g

Creamy chicken pasta with white wine and parmesan cheese sauce, flavoured with Robertsons Paprika for a smoky flavour and intense colour. Sprinkle with parmesan cheese and garnish with chopped basil or coriander for a fresh finish.



  1. Method

    1. Cook the pasta according to package instructions. Strain and refresh with cold water, and set aside, coated with a little oil. 
    2. Season the chicken with Robertsons Chicken Spice. 
    3. In a wide pan, heat the olive oil and butter and sauté the chicken till almost cooked. Add the onions and cook for 2-3 min. 
    4. Add the garlic, thyme and Robertsons Paprika and cook for another 2 min stirring. 
    5. Deglaze with the white wine for a minute, add the cream and cook for 1 min. Stir in half the parmesan cheese. Fold in the pasta and serve immediately. 
    6. Serve sprinkled with the rest of the parmesan cheese and garnished with chopped fresh basil or coriander