Ultimate Chicken and Bacon Linguine Alfredo
with Peas, Parmigiano Reggiano and Rocket Salad
- Cereals containing gluten
- Milk
- Sulphites
Looking for a taste of everyday luxury? This Ultimate Chicken and Bacon Linguine Alfredo is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
1
Garlic Clove
180
Linguine
(Contains: Cereals containing gluten)
260
Diced Chicken Breast
60
British Smoked Bacon Lardons
150
Creme Fraiche
(Contains: Milk)
10
Chicken Stock Paste
120
Peas
20
Parmigiano Reggiano
(Contains: Milk)
20
Wild Rocket
12
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
100
Water for the Sauce
10
Butter
Nutrition Values
Utensils
Cooking Steps
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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The creamy, garlicky sauce is a real highlight, with the smoky bacon adding depth; some find the overall dish a little bland and suggest adding herbs, chilli flakes, or extra garlic to boost flavour.
- Ease of prep: Most find this quick and straightforward to pull together on a weeknight, though a few note it takes slightly longer than expected, particularly when rendering the bacon lardons.
- Suggestions: Cook the bacon lardons for longer to render out the fat and get them crispier; adding mushrooms, fresh thyme, or a pinch of chilli flakes works well for extra flavour. If the sauce thickens too quickly, a splash of pasta water loosens it nicely, and cutting the chicken into smaller, bite-sized pieces helps it cook more evenly.
- Next-day meals: Generous portions mean leftovers are common, and several reviewers enjoyed the pasta reheated for lunch the following day.
- Salad: The rocket salad divides opinion — some love it as a fresh contrast to the rich pasta, while others find the balsamic glaze too sharp or the rocket too bitter; consider using less dressing or swapping rocket for a milder leaf if preferred.
