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Creamy Chicken Pasta

Creamy Chicken Pasta

with Garlic Kalettes
Recipe Development Team
Recipe Development TeamUpdated on September 15, 2025
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Calories
: 
655 kcal
Protein
: 
48.9g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

British Chicken Breasts

200 grams

Fusilli

(Contains: Cereals containing gluten)

1 sachet(s)

Chicken Stock Powder

30 grams

Panko Breadcrumbs

90 grams

Kalettes

100 grams

Creme Fraiche

1 unit(s)

Garlic Clove

30 grams

Sundried Tomatoes

6 grams

Basil

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

1.5 tbsp

Olive Oil

100 milliliter(s)

Water for the Sauce

Energy (kJ)2740 kJ
Energy (kcal)655 kcal
Fat15.4 g
of which saturates4.4 g
Carbohydrate73.5 g
of which sugars3.2 g
Dietary Fibre2.6 g
Protein48.9 g
Salt0.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Once the chicken is browned, add the leek and sun-dried tomatoes. Cook for another 5 mins, then add the basil stalks and half the garlic. Cook for 1 minute more. Tip: The chicken is cooked when it is no longer pink in the middle.Meanwhile, pop the fusilli into the boiling water (you don't need the whole pack - see ingredient list for how much you need) and cook for 9 mins. Once cooked, drain your pasta.

2

Meanwhile, add the crème fraîche, chicken stock pot and water (amount specified in the ingredient list) to the leek mixture. Stir well to dissolve your stock pot, bring to a gentle simmer and cook for 5 mins. While your sauce is cooking, chop any tough bottom from the root end of the kalettes (just like you would with brussels sprouts!) and then cut in half.

3

Preheat your grill to high. Once drained, pop your pasta into an ovenproof dish. Add your sauce and stir together. Mix the panko breadcrumbs and hard Italian cheese with the oil (amount specified in the ingredient list) and black pepper, and sprinkle this over your pasta. Pop the ovenproof dish under your grill for 4-5 mins or until golden brown.

4

Meanwhile, wash your frying pan and put it on medium heat with a drizzle of oil. Once hot, add your kalettes along with a splash of water and a grind of pepper. Cook for 5-6 mins, then add your remaining garlic and cook for a further minute. Serve your pasta bake in bowls with your kalettes and basil on top. Enjoy!

5

Utensil

6

Small Saucepan

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