Ultimate Creamy Chicken and Pesto Tagliatelle
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Ultimate Creamy Chicken and Pesto Tagliatelle

Ultimate Creamy Chicken and Pesto Tagliatelle

with Parmigiano Reggiano and Spinach

Looking for a taste of everyday luxury? This Ultimate Creamy Chicken and Pesto Linguine is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Family Friendly
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

200 grams

Fresh Tagliatelle

(Contains Cereals containing gluten, Egg May contain Mustard, Soya)

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

32 grams

Fresh Pesto

(Contains Milk)

40 grams

Baby Spinach

20 grams

Parmigiano Reggiano

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2713 kJ
Energy (kcal)648 kcal
Fat34.3 g
of which saturates14.2 g
Carbohydrate36.1 g
of which sugars2.8 g
Protein49.6 g
Salt1.63 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Bowl
Large Saucepan
Baking Tray
Large Frying Pan


Start the Prep

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

Bring a large saucepan of water to the boil with 1/2 tsp salt for the tagliatelle

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. 

Get Frying

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.

Roast the Chicken

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.

Bring on the Tagliatelle

When the chicken has 5 mins left, add the tagliatelle to your pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins. 

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

Make your Creamy Sauce

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 to the sauce.

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

Finish and Serve

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

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