Rich Creamy Brie, Chicken & Leek Penne

Name: Rich Creamy Brie, Chicken & Leek Penne with Balsamic Rocket
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Penne; 2 Garlic; 1 packet Single Cream Brie; 1 packet Leek; 1 sachet Garlic & Herb Seasoning; ½ packet Cream; 1 packet Baby Spinach Leaves; 320 g Chicken Breast; 1 drizzle olive oil; 1 drizzle balsamic vinegar

with Balsamic Rocket

Helen GathererUpdated on May 22, 2026

Get tasty recipes from just $6 per serving

Calories

1020 kcal

Protein

63.1g protein

Total

20 minutes

Difficulty

Easy

Allergens:

Gluten
Wheat
Milk
May contain traces of allergens
Soy

Indulge in a truly decadent pasta night with this velvety penne, where buttery leeks and garlic are sautéed to perfection before being swirled into a rich, creamy sauce. The star of the show is the soft Brie that adds a luxurious depth of flavour and a beautiful creaminess. We’ve replaced the rocket leaves in this recipe with baby spinach leaves due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Penne

(Contains: Gluten, Wheat May be present: Soy)

Garlic

1 packet

Single Cream Brie

(Contains: Milk)

1 packet

Leek

1 sachet

Garlic & Herb Seasoning

½ packet

Cream

(Contains: Milk)

1 packet

Baby Spinach Leaves

320 g

Chicken Breast

Not included in your delivery

1 drizzle

olive oil

1 drizzle

balsamic vinegar

Nutrition

Energy (kJ)4290 kJ

Calories1020 kcal

Fat52.7 g

of which saturates30.9 g

Carbohydrate74 g

of which sugars6.3 g

Dietary Fibre5.3 g

Protein63.1 g

Sodium885 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

Boil the kettle.
Half-fill a large saucepan with boiling water and add a generous pinch of salt.
Cook penne over high heat, until ‘al dente’, 12 minutes.
Reserve pasta water (1/4 cup per person).
Drain half the penne, then return to saucepan.

Meanwhile, finely chop garlic.
Cut single cream brie into bite-sized chunks.
Cut chicken breast into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
When oil is hot, cook chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes.
In the last minute, add garlic & herb seasoning and garlic and cook until fragrant.
Reduce heat to medium, add longlife cream (see ingredients), brie and reserved pasta water, stirring until brie has slightly melted, 3-4 minutes.
Remove pan from heat, then stir through cooked pasta until combined. Season to taste.

TIP: Chicken is cooked through when it is no longer pink in the middle.

TIP: Add a splash of water if the sauce looks dry.

In a medium bowl, combine rocket and a drizzle of balsamic vinegar and olive oil. Season to taste.
Divide rich creamy brie and chicken penne between bowls.
Top with rocket. Enjoy!