Creamy Rosemary Chicken Spaghetti
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Creamy Rosemary Chicken Spaghetti

Creamy Rosemary Chicken Spaghetti

with Charred Courgette

This Creamy Rosemary Chicken Spaghetti is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Family Friendly
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Garlic Clove

½ unit(s)


1 unit(s)


(May contain Celery)

240 grams

Diced British Chicken Breast

180 grams


(Contains Cereals containing gluten)

1 sachet(s)

Dried Rosemary

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3500 kJ
Energy (kcal)837 kcal
Fat33.7 g
of which saturates19.4 g
Carbohydrate78.6 g
of which sugars9.5 g
Protein55.1 g
Salt1.83 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Large Saucepan


Get Started

Bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti.

Peel and grate the garlic (or use a garlic press). Zest and halve the lemon (see ingredients for amount).

Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Char the Courgette

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper, then transfer the courgette to a bowl.

Wipe out the pan. 

Brown the Chicken

Heat a drizzle of oil to the (now empty) frying pan on medium-high heat.

Once hot, add the diced chicken to the pan and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Cook the Pasta

Meanwhile, add the spaghetti to the water and bring back to the boil.

Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Make the Sauce

Add the garlic and rosemary to the frying pan and cook for 1 min more, then stir through the creme fraiche, veg stock paste and water for the sauce (see pantry for amount).

Bring to the boil, then lower the heat to a simmer. Cook the sauce until thickened slightly, 2-3 mins. 

Add the spaghetti, courgette and half of the Italian style cheese to the pan and mix well.

Finish and Serve

Squeeze some lemon juice and add a pinch of lemon zest to the pasta. Taste and season with salt, pepper and more lemon juice if needed.

Add a splash of water to the sauce if it''s looking a little thick.

Share the creamy chicken spaghetti between your bowls and sprinkle over the remaining cheese.