Chicken Alfredo & Fresh Fettuccine with Greens & Almonds
Pre-Prepped | Three Steps | Ready in 15
- Eggs
- Gluten
- Wheat
- Milk
- Almond
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
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.
Ingredients
1
zucchini
1 packet
chicken tenderloins
1 bag
baby spinach leaves
1 packet
Egg Fettuccine
(Contains: Eggs, Gluten, Wheat)
1 packet
light thickened cream
(Contains: Milk)
1 packet
garlic paste
1 packet
grated Parmesan cheese
(Contains: Milk)
2 cube
chicken stock
1 packet
roasted almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan)
1 sachet
basil pesto
(Contains: Milk)
1 pinch
chilli flakes
Not included in your delivery
olive oil
Utensils
Cooking Steps
Boil the kettle. Chop zucchini and chicken into chunk. Heat a drizzle of olive oil in frying pan over high heat. Cook zucchini and chicken until cooked through, 3-4 mins. Add spinach and cook until wilted, 1 min.
When kettle boils, pour water into a saucepan over high heat. Generously season with salt Bring to the boil, add fettuccine and cook until al dente, 3 mins. Drain.
Add cream, garlic paste, Parmesan and crumbled stock to frying pan and cook until slightly thickened, 2-3 mins. Roughly chop almonds. Add fettuccine and pesto to the pan and toss. Season with pepper. Serve topped with chilli flakes (if using) and almonds.
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy alfredo sauce with basil pesto and a hint of chilli was a standout combination, though some found it mild or dry without extra cream or Parmesan.
- Ease of prep: Most found it quick and straightforward to pull together, though several noted it took longer than the stated 15 minutes.
- Suggestions: Many recommended adding extra cream for a saucier result; some suggested toasting the almonds, using half the garlic paste, and adding the pesto gradually to taste. A few added mushrooms or extra vegetables for more substance.
- Leftovers: The recipe consistently made generous portions, with many customers enjoying leftovers for lunch the next day — some getting three or four meals from a two-serve pack.
- Portions: Several reviewers felt the pasta-to-chicken ratio was unbalanced, with calls for more chicken and vegetables relative to the fettuccine.
