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Truffled Chicken Tagliatelle Alfredo and Garlic Baguettes

with Balsamic Salad, Parmesan and Fresh Parsley
Recipe Development Team
Recipe Development TeamUpdated on March 30, 2026
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Calories
: 
1135 kcal
Protein
: 
55.8g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Egg
  • Milk
  • Sulphites
  • Sesame
  • May contain traces of allergens
  • Crustaceans
  • Fish
  • Milk
  • Molluscs
  • Nuts
  • Soya
  • Walnuts
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Demi Garlic Baguettes

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

240 grams

Diced British Chicken Breast

250 grams

Fresh Tagliatelle

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

125 grams

Baby Plum Tomatoes

1 bunch(es)

Flat Leaf Parsley

150 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Mixed Herbs

15 grams

Wild Mushroom Paste

20 grams

Parmigiano Reggiano

(Contains: Milk)

1 sachet(s)

Truffle Zest

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Energy (kJ)4749 kJ
Energy (kcal)1135 kcal
Fat50 g
of which saturates23.4 g
Carbohydrate123.5 g
of which sugars14.5 g
Dietary Fibre7.7 g
Protein55.8 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Frying Pan
•Colander
•Large Saucepan

Instructions

1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Place the garlic baguettes onto a baking tray. Bake on the middle shelf, 10-15 mins.
  • Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
2
  • Bring a large saucepan of water to the boil with 0.5 tsp salt for the tagliatelle. Add the tagliatelle to the water, boil until tender, 3-4 mins.
  • Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
  • Stir the creme fraiche, mixed herbs, wild mushroom paste and water for the sauce (see pantry) into the chicken. Simmer, 3-4 mins.
  • Halve the tomatoes. Roughly chop the parsley (stalks and all).
3
  • Once everything's cooked, stir the tagliatelle, parmesan, truffle zest and half the parsley into the chicken and sauce.
  • Add a splash of water if you feel it needs it. Season with salt and pepper.
  • Share the chicken tagliatelle alfredo between your bowls. Sprinkle over the remaining parsley. Serve the garlic baguette alongside.
  • Serve the baby leaves on the side. Top with the tomatoes, drizzle over the balsamic glaze and some oil.

Enjoy!

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