Chicken Alfredo & Fresh Fettuccine with Roasted Almonds

Chicken Alfredo & Fresh 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 fettucine alfredo with a hint of chilli and roasted almonds for crunch to bring it all together.

Allergens:EggGlutenMilkTree 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.

Preparation 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

(ContainsEgg, Gluten)

1 packet

thickened cream


1 packet

garlic paste

1 cube

chicken stock

1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 pinch

chilli flakes

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4137 kJ
Fat40.5 g
of which saturates22.4 g
Carbohydrate89 g
of which sugars8 g
Protein64 g
Sodium1320 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

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


When kettle boils, pour water into a saucepan over high heat. Generously season with salt. Return 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.