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Farmhouse Style Roasted Chicken Breast and Bacon Tagliatelle

with Pesto, Cheese and Garlic Baguettes

Lily Stevens
Lily StevensUpdated on August 28, 2025
Get 50% off 1st box + free dessert for 3 months!
Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Wheat
•Egg
•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total30 minutes
Active 5 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

British Chicken Breasts

2 unit(s)

Demi Garlic Baguettes

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

200 grams

Fresh Tagliatelle

(Contains: Cereals containing gluten, Wheat, Egg May contain traces of: Soya, Mustard)

40 grams

Grated Hard Italian Style Cheese

(Contains: Egg, Milk)

60 grams

British Smoked Bacon Lardons

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

32 grams

Pesto

(Contains: Milk)

160 grams

Blanched Peas, Young Pea Pods and Green Beans

Not included in your delivery

300 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)4795 kJ
Energy (kcal)1146 kcal
Fat66.6 g
of which saturates28.1 g
Carbohydrate86.3 g
of which sugars10.6 g
Dietary Fibre8.6 g
Protein63.2 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•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 the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
  • Meanwhile, place the garlic baguettes on a medium baking tray.
  • When the chicken has 15 mins remaining, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.
2
  • When the chicken has 10 mins of roasting time remaining, sprinkle over half the hard Italian style cheese.
  • Add the bacon lardons to the same baking tray and return to the oven to roast until the bacon is golden and the cheese has melted onto the chicken, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
  • Meanwhile, pop a large saucepan on medium-high heat and stir in the creme fraiche, vegetable stock paste, fresh tagliatelle and water for the sauce (see pantry).
  • Bring to a boil, then reduce the heat and simmer until the sauce has thickened and the tagliatelle is cooked through, 5-6 mins.
3
  • Stir the blanched greens, remaining cheese and pesto into the tagliatelle and heat through, 1 min.
  • Taste and season with salt and pepper. Add a splash of water if you feel it needs it.
  • Share the creamy pesto tagliatelle between your serving bowls. Scatter over the bacon lardons and top with the cheesy chicken breasts.
  • Serve the garlic baguettes on the side.

Enjoy!

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