Chicken Alfredo & Fettuccine with Roasted Almonds

Chicken Alfredo & Fettuccine with Roasted Almonds

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got a creamy chicken fettuccine alfredo with a hint of chilli and roasted almonds for crunch to bring it all together.

Allergens:EggsGlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time15 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

chicken tenderloins



1 bag

baby spinach leaves

1 packet

egg fettuccine

(ContainsEggs, Gluten)

½ bottle

longlife cream


1 packet

garlic paste

1 packet

grated Parmesan cheese


1 sachet

chicken-style stock powder

1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

basil pesto

(ContainsMilk, Tree Nuts)

1 pinch

chilli flakes

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4164 kJ
Fat38.4 g
of which saturates16.3 g
Carbohydrate90.9 g
of which sugars8.8 g
Dietary Fiber0 g
Protein68.1 g
Cholesterol0 mg
Sodium1321 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

• Boil kettle. Chop courgette into chunks. Chop chicken into chunks. Heat olive oil in a large frying pan over a high heat. Cook courgette and chicken until cooked through, 3-4 mins. Add spinach and cook until wilted, 1 min.


Once the kettle is boiled, pour water into a saucepan over a high heat. Season with salt. Bring to the boil, add fettuccine and cook until al dente, 3 mins. Drain. Add cream, garlic paste, Parmesan and chicken stock to the frying pan and cook until slightly thickened, 2-3 mins.


Roughly chop almonds. Add fettuccine and pesto to the frying pan and toss to coat. Season with pepper. Plate up chicken alfredo and fettuccine. Garnish with chilli flakes (if using) and almonds to serve.