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Creamy tarragon chicken and leek pasta

Serves   4
Prep time: 20 mins
Cooking time: 20 mins

Quick, easy, filling and delicious - this chicken pasta will satisfy the whole family.





  • 250g dried penne or other pasta
  • 1 Tbsp Pams olive oil
  • 400g Tegel chicken breasts, cut into small chunks
  • 1 leek, thinly sliced
  • 1 tsp Gregg’s Chopped Tarragon
  • 1 tsp Gregg’s Lemon Pepper Seasoning
  • ½ cup chicken stock
  • 1 tsp Gregg’s Chopped Chives
  • ½ cup Pams cream
  • ¼ cup grated parmesan
  • Shredded basil to garnish


  1. Cook the penne in a large pot of boiling salted water following the directions on the packet.
  2. Heat the oil in a frying pan over medium heat. Add the chicken and cook for 4 to 5 minutes or until brown.
  3. Add the leek slices and Gregg’s Chopped Tarragon and cook for a further 3 to 4 minutes or until the leeks are light golden.
  4. Add the Gregg’s Lemon Pepper Seasoning and stock and cook for 3 to 4 minutes or until the stock has reduced slightly.
  5. Add the cream and simmer for a further 2 minutes.
  6. Drain the penne, add to the sauce and toss to coat.
  7. Sprinkle with the grated parmesan and garnish with shredded basil.

Wine suggestion: Shiraz