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Ultimate Chicken and Bacon Linguine Alfredo

Ultimate Chicken and Bacon Linguine Alfredo

with Peas, Parmigiano Reggiano and Rocket Salad

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This Ultimate Chicken and Bacon Linguine Alfredo is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:Cereals containing glutenMilkSulphites

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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

180 grams


(ContainsCereals containing gluten)

280 grams

Diced Chicken Breast

60 grams

Bacon Lardons

150 grams

Creme Fraiche


10 grams

Chicken Stock Paste

120 grams


20 grams

Parmigiano Reggiano


20 grams


1 sachet

Balsamic Glaze


Not included in your delivery

100 milliliter(s)

Water for the Sauce

10 grams


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3927 kJ
Energy (kcal)939 kcal
Fat41.8 g
of which saturates22.6 g
Carbohydrate79 g
of which sugars12.4 g
Protein60.3 g
Salt2.23 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil with 1/2 tsp salt for the linguine. Peel and grate the garlic (or use a garlic press).
When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the chicken and season with salt and pepper. Stir-fry until browned all over, 5-6 mins.
Add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging.


Add the garlic to the pan and stir-fry until fragrant, 30 secs.
Pour in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount), stirring to combine.


Bring the sauce to a boil, then turn the heat down and simmer until thickened slightly, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Cook lardons thoroughly.


Stir the cooked pasta, peas, butter (see pantry for amount) and half the Parmigiano Reggiano into the sauce. Cook until the peas are piping hot, 1-2 mins. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick, then remove from the heat.


Share your ultimate creamy linguine alfredo between your bowls and sprinkle over the remaining Parmigiano Reggiano.
Serve the rocket on the side with a drizzle of the balsamic glaze to finish.