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Creamy Chicken Pasta

with Basil and Roasted Broccoli
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
295 kcal
Protein
: 
45.7g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • 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

1 sachet(s)

Chicken Stock Powder

1 unit(s)

Echalion Shallot

250 grams

Spaghetti

100 grams

Creme Fraiche

1 unit(s)

Broccoli

1 unit(s)

Garlic Clove

12 grams

Basil

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Energy (kJ)1233 kJ
Energy (kcal)295 kcal
Fat11.8 g
of which saturates5.4 g
Carbohydrate6.8 g
of which sugars4.2 g
Dietary Fibre7.2 g
Protein45.7 g
Salt0.6 g
Potassium427.9 mg
Calcium70 mg
Iron1.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Halve, peel and thinly slice the echalion shallot. Peel and grate the garlic (or use a garlic press). Pull the bail leaves from their stalks. Chop the stalks as small as you can, roughly tear the leaves and keep to one side. Cut the broccoli down into florets (small trees). Finally, cut the chicken widthways into 1cm thick strips.

2

Pop the broccoli onto a baking tray and drizzle on a splash of oil. Season with salt and black pepper and then roast in the oven until crispy and cooked, 15-20 mins. Once cooked, cover with foil to keep warm.

3

While the broccoli is roasting, drop the spaghetti into the pan of boiling water and season with a good pinch of salt. Cook for 11 mins, and then Reserve a little of the pasta water and drain into a colander. Return to the pan off the heat, drizzle on a splash of olive oil to stop it sticking together. Season with a pinch of salt and some black pepper. Keep warm with the lid on.

4

Meanwhile, heat a splash of oil in a frying pan over medium-high heat. When the oil is hot, add the chicken and stir-fry until browned, 6-7 mins. Keep turning to brown it all over. When the chicken is browned, lower the heat to medium and add the shallot. Stir and carry on cooking until the shallots are soft, another 5 mins, then stir in the garlic and basil stalks and cook for 1 more minute.

5

When the chicken is no longer pink in the middle, add the chicken stock pot and the water (specified in the ingredients list). Bring up to the boil and stir to dissolve the stock pot. Simmer to reduce the liquid by half, 3 mins. Then stir in the crème fraiche. Reduce the heat to low and when the sauce is piping hot, stir through the basil leaves. Taste and add more salt and pepper if it needs it.

6

If the sauce is very thick, add a splash of pasta water and stir together, Then stir in three quarters of the hard Italian cheese. Pour the sauce into the drained pasta and mix well. Share the pasta and sauce between your bowls and top with the roasted broccoli. Finish with a sprinkle of the leftover hard Italian cheese and enjoy!

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