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Ultimate Creamy Chicken Linguine Alfredo

Ultimate Creamy Chicken Linguine Alfredo

with Bacon Lardons, Peas and Parmesan

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

Allergens:Cereals containing glutenMilkEggSulphites

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 Time35 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

Double Cream


120 grams


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

20 grams

Parmesan Cheese


20 grams


1 sachet(s)

Balsamic Glaze


Not included in your delivery

10 grams


100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4608 kJ
Energy (kcal)1101 kcal
Fat59.0 g
of which saturates34.0 g
Carbohydrate77 g
of which sugars11.0 g
Protein65 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
heat resisting bowl
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. Meanwhile, 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.


While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. Once cooked, transfer the chicken to a bowl. IMPORTANT: Wash your hands after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


Pop the (now empty) frying pan back on medium-high heat. Add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. Add the garlic and cook for 1 min. Pour in the double cream and water for the sauce (see ingredients for amount). Add the cooked chicken and bring to a boil, then turn the heat down and simmer until the sauce has thickened slightly, 3-4 mins. Season to taste with salt and pepper.


Stir the cooked pasta, peas, hard Italian style cheese and butter (see ingredients for amount) into the sauce until combined and the peas are piping hot, 1-2 mins.


Share the ultimate creamy chicken linguine alfredo between your bowls. Top with a sprinkle of parmesan. Serve the rocket on the side with a drizzle of balsamic glaze. Enjoy!