The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken & Courgette Pasta Alfredo
Decadent pasta alfredo, the mindful way. Use brown rice penne and almond cream, then add in British free-range chicken and green veggies galore. Garnish with black pepper and a sprinkle of cheez and parsley. A classic pasta, made healthy for the family.
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 20g cashew parm cheez (Nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)
- 250g brown rice penne (Eggs)
- 1 handful of fresh flat-leaf parsley
- 160g baby spinach
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- ½ tsp red chilli flakes
- 600g diced British Free Range chicken breast
- 3 courgette
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 onion
Nutritional Information
Calories: 573
Protein: 50g
Carbs: 56g
Fat: 16g
Chicken & Courgette Pasta Alfredo
Decadent pasta alfredo, the mindful way. Use brown rice penne and almond cream, then add in British free-range chicken and green veggies galore. Garnish with black pepper and a sprinkle of cheez and parsley. A classic pasta, made healthy for the family.
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Cooking Instructions
- Boil a kettle. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the chicken and cook for 4-5 mins, until golden brown.
- Meanwhile, roughly dice the onions and courgettes. Roughly chop the parsley. Add the onion, garlic paste and chilli flakes (to taste) to the chicken pan. Cook for 2-3 mins, until softened.
- Add the courgette, cream, nutritional yeast and half the cheez. Mix well and season with sea salt and black pepper. Simmer for 8-10 mins, until the sauce thickens and the chicken is cooked.
- Heat a large saucepan filled with salted boiling water on high heat. Add the penne and boil for 7-8 mins, until cooked. Add the spinach for the final 1-2 mins of cooking, then drain altogether.
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Stir the spinach and cooked pasta through the sauce. Serve on plates and garnish with the parsley and remaining cheez.
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