Creamy Chicken & Leek Pasta with Fresh Herbs and Lemon

If you're after a proper comforting meal that still feels fresh, this creamy chicken pasta is one I always enjoy making. It uses good-quality free-range chicken such as the Thoughtful Producer free-range chicken, seasonal leeks, and a touch of lemon for a bit of brightness. I usually finish it off with whatever fresh herbs I’ve got to hand – parsley is my go-to, but tarragon or basil work just as nicely.

It’s simple, filling, and full of flavour – perfect for an easy midweek supper or a relaxed weekend lunch.

Ingredients (Serves 2–3)

• 250g free-range 'Thoughtful Producer' chicken breast or thigh, sliced into strips

• 200g pasta (tagliatelle, penne, or whatever you've got in the cupboard)

• 1 leek, halved lengthways and finely sliced

• 2 cloves of garlic, finely chopped

• Zest and juice of 1 lemon

• 150ml double cream

• 1 tablespoon olive oil

• A small handful of fresh green herbs (parsley, basil, or tarragon all work well), chopped

• Sea salt and freshly ground black pepper

Method

1. Cook the pasta in a large pan of salted water according to the packet instructions. Before draining, save a cup of the pasta water to help loosen the sauce later if needed.

2. While the pasta’s cooking, heat the olive oil in a large frying pan over a medium heat. Add the chicken, season with salt and pepper, and fry until golden and just cooked through. Lift it out of the pan and set it aside.

3. In the same pan, add the sliced leek. Cook it gently for about 5–6 minutes until soft. Add the garlic and cook for another minute, just until it smells fragrant.

4. Return the chicken to the pan, then pour in the cream and stir well. Add the lemon zest and juice, and let it all bubble gently for a few minutes to thicken slightly.

5. Add the drained pasta to the pan and toss everything together so it’s well coated. If the sauce is a bit thick, loosen it with a splash of the pasta water you saved.

6. Finish with your chopped herbs and a bit more black pepper. Serve warm, with a few extra herbs scattered on top if you fancy.

What to Serve It With

I like to serve this with a bit of fresh crusty bread to mop up the sauce – something like a good sourdough or a baguette from the bakery. A simple green salad on the side works well too, especially one with a bit of sharpness to cut through the creaminess – rocket with a mustardy dressing does the trick.

It’s the sort of dish that feels like a treat, but it’s still easy enough to make on a weekday evening.

At Copas Farm Shop, we're proud to stock a wide selection of The Thoughtful Producer's frozen free-range chicken – from whole birds to breast fillets, legs and wings. The rich, full flavour and crisp, golden skin you enjoy at the table aren’t just down to clever cooking – they’re rooted in the life the bird has lived. The Thoughtful Producer's chickens live the way nature intended – roaming freely across open meadows, growing slowly and healthily, with plenty of space and fresh air. It’s a hands-on, traditional approach that takes time and care, but the results speak for themselves. Check out our full range of poultry options here.