Creamy Chicken & Tomato Spaghetti
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Creamy Chicken & Tomato Spaghetti

Creamy Chicken & Tomato Spaghetti

with Parsley

Golden ropes of spaghetti coated in a rich, creamy tomato sauce and tender chunks of chicken. Finished with a pinch of chilli flakes if you like a bit of heat, this is nothing short of a small bite of heaven.

Super Quick
Kid Friendly
Quick Prep

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

3 clove


1 packet

chicken breast

1 packet


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

1 packet

Soffritto Mix

1 packet

tomato paste

½ packet


(Contains Milk; )

1 bag


1 pinch

chilli flakes

1 sachet

Nan's Special Seasoning

Not included in your delivery

olive oil


Nutrition Values

Energy (kJ)3274 kJ
Fat30.1 g
of which saturates17 g
Carbohydrate77.2 g
of which sugars12.1 g
Protein47.4 g
Sodium750 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



• Boil the kettle. • Fill a large saucepan with boiling water with a pinch of salt. Cook spaghetti in boiling water, over high heat, until ‘al dente’, 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return spaghetti to the saucepan with a drizzle of olive oil.

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


• Meanwhile, finely chop garlic. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken and soffritto mix, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic, tomato paste and Nan's special seasoning. Cook until fragrant, 1 minute.


• Reduce heat to medium, then add cream (see ingredients) and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Cook until slightly thickened, 1-2 minutes. • Stir through cooked spaghetti and season to taste.

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


• Divide creamy chicken and tomato spaghetti between bowls. • Sprinkle with chilli flakes (if using) and tear over parsley leaves to serve. Enjoy!

Little cooks: Help tear over the parsley.