Ultimate Creamy Chicken and Pesto Linguine
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Ultimate Creamy Chicken and Pesto Linguine

Ultimate Creamy Chicken and Pesto Linguine

with Parmigiano Reggiano and Spinach

Cereals containing gluten

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 war 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 Time35 minutes
Cooking time25 minutes


serving amount

2 unit(s)

Skin-On British Chicken Breasts

180 grams


(Contains Cereals containing gluten)

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

32 grams

Fresh Pesto

(Contains Milk)

20 grams

Parmigiano Reggiano

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3344 kJ
Energy (kcal)799 kcal
Fat33.9 g
of which saturates14.2 g
Carbohydrate68.5 g
of which sugars4.6 g
Protein54.8 g
Salt1.63 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Bowl
Large Frying Pan
Large Saucepan
Chopping Board
Baking Tray



Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 0.5 tsp salt for the linguine. 

Pop the chicken into a large bowl and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 


Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Fry until the skin is golden, 5-6 mins, then turn and cook for 1 min on the other side.


Transfer the chicken to a baking tray, skin-side up, then roast on the top shelf of your oven until cooked through, 18-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, wipe out the (now empty) frying pan.


When your pan of water is boiling, add the linguine and bring back to the boil. Cook until tender, 12 mins. 

Once cooked, drain the linguine in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.


When everything's almost ready, pop the frying pan back on medium-high heat with the creme fraiche, chicken stock paste, pesto and water for the sauce (see pantry for amount). Stir well to combine.

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. 

Add the cooked pasta and half the Parmigiano Reggiano.

Continue to stir until piping hot, adding a splash of water if it's a little too thick.


When the chicken is cooked, cut it widthways into roughly 6 slices.

Share your ultimate creamy pesto linguine between your bowls. Top with the chicken and a sprinkle of the remaining Parmigiano Reggiano.