Double Creamy Chicken Spaghetti
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Double Creamy Chicken Spaghetti

Double Creamy Chicken Spaghetti

with Chargrilled Capsicum & Baby Kale

Light the candles, get out the red and white checked blanket and get ready to start twirling your fork. It’s spaghetti night, this time with chicken in a rich chargrilled capsicum sauce and chilli flakes to light up your tastebuds. Twirl your pasta until your heart’s content.

Kid Friendly
Over 30g protein
Quick Prep
Super Quick

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 Time


Serving amount

1 packet


(Contains Gluten; May be present Soy, Egg. )



2 packet

chicken thigh

½ packet


(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

1 pinch

chilli flakes

1 packet

Chargrilled Capsicum Relish

(Contains Sulphites; )

1 bag

baby kale

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil


Nutrition Values

Energy (kJ)3815 kJ
Fat30.7 g
of which saturates17 g
Carbohydrate74.7 g
of which sugars10.4 g
Protein80.4 g
Sodium1387 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.


Large Pan
Large Non-Stick Pan



• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti in boiling water until ‘al dente’, 10 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain spaghetti, then return to saucepan.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!


• Meanwhile, roughly chop tomato. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat drizzle of olive oil over high heat. When oil is hot, cook chicken in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. • Return all chicken to the pan.


• Reduce heat of the frying pan to medium, then add tomato and cook until softened, 3-5 minutes. • Add Aussie spice blend and cook until fragrant, 1 minute. • Add cream (see ingredients), chicken-style stock powder, chargrilled capsicum relish and reserved pasta water, stir to combine and simmer until slightly reduced, 1 minute. • Remove pan from heat, then add cooked spaghetti and baby kale, stirring until wilted. Season to taste.

TIP: Add a splash more water if the sauce looks too thick.


• Divide creamy chicken spaghetti between bowls. • Garnish with a pinch of chilli flakes (if using) to serve. Enjoy!

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