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Creamy Pesto, Chicken and Bacon Fresh Tagliatelle

Creamy Pesto, Chicken and Bacon Fresh Tagliatelle

With Garlic Baguette, Cheese and Greens
Lily Stevens
Lily StevensUpdated on November 19, 2025
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Calories
: 
1428 kcal
Protein
: 
75.9g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Egg
  • Nuts
  • Cashew nuts
  • Sesame
  • May contain traces of allergens
  • Crustaceans
  • Fish
  • Milk
  • Molluscs
  • Nuts
  • Soya
  • Walnuts
  • Mustard
  • Peanut
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

100 grams

Asparagus

2 unit(s)

Demi Garlic Baguettes

(Contains: Cereals containing gluten, Wheat May contain traces of: Sesame)

80 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

60 grams

British Smoked Bacon Lardons

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

250 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Wheat, Egg May contain traces of: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)

30 grams

Basil Pesto

(Contains: Milk, Nuts, Cashew nuts May contain traces of: Peanut)

160 grams

Blanched Peas, Young Pea Pods and Green Beans

Not included in your delivery

300 milliliter(s)

Water for the Sauce

Energy (kJ)5973 kJ
Energy (kcal)1428 kcal
Fat76.4 g
of which saturates32.7 g
Carbohydrate120.8 g
of which sugars11 g
Dietary Fibre12.2 g
Protein75.9 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Large Saucepan

Instructions

1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Lay the chicken onto a lined baking tray. Drizzle with oil and season with salt and pepper. Roast on the top shelf, 25-30 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Meanwhile, trim the bottom 2cm from the asparagus and discard. Pop onto a medium baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
  • Place the garlic baguettes alongside the asparagus. Sprinkle half the cheese over the garlic baguettes. When the chicken has 15 mins remaining, bake on the middle shelf, 12-15 mins.
2
  • When the chicken has 10 mins left, sprinkle over half the hard Italian style cheese.
  • Add the bacon lardons to the same baking tray. Return to the oven, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
  • Meanwhile, pop a saucepan on medium-high heat with the creme fraiche, veg stock paste, tagliatelle and water for the sauce (see pantry). Stir together.
  • Bring to a boil, then reduce the heat. Simmer, 5-6 mins.
3
  • Stir the blanched veg, remaining cheese and pesto into the tagliatelle. Heat through, 1 min.
  • Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.
  • Share the tagliatelle between your serving bowls. Scatter over the bacon and top with the chicken.
  • Serve the asparagus and cheesey garlic baguettes on the side.

Enjoy!

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