Chicken Alfredo & Fresh Fettuccine with Almonds

Chicken Alfredo & Fresh Fettuccine with 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 read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

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

1 bag

baby broccoli

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

fresh fettuccine

(ContainsEggs, GlutenMay be presentTree Nuts)

½ bottle

longlife cream


1 packet

garlic paste

(May be presentTree Nuts, Egg, Milk, Gluten, Soy, Fish, Sesame)

1 sachet

chicken-style stock powder

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 packet

roasted almonds

(ContainsTree NutsMay be presentTree Nuts, Milk, Gluten, Soy, Sesame, Peanuts)

1 pinch

chilli flakes

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5078 kJ
Fat59.9 g
of which saturates23.3 g
Carbohydrate94.1 g
of which sugars7.3 g
Protein64.7 g
Sodium1691 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

• Boil the kettle • Trim baby broccoli and cut into thirds. Cut chicken into 2cm chunks • Heat olive oil in a frying pan over high heat • Cook broccoli and chicken, tossing, until browned and cooked through, 5-6 mins • Add spinach and cook until wilted, 1 min


• Meanwhile, pour boiling water into a saucepan over high heat. Season generously with salt • Bring to the boil, add fettuccine and cook until ‘al dente’, 3 mins. Drain and set aside


• Reduce frying pan to medium-low heat. Add cream (1/2 bottle for 2P / 1 bottle for 4P), garlic paste, Parmesan and stock and cook until slightly thickened, 2-3 mins • Roughly chop almonds • Add fettuccine and pesto to pan and toss. Season with pepper • Plate up pasta • Serve topped with almonds and chilli flakes (if using)