Chicken Alfredo Pasta with Wholewheat Penne, Peas & Courgette

Serving size

1 person 2 people 4 people

Ingredients

2 tsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
200g wholewheat pasta (Wheat)

(Whole Durum Wheat Flour (100%))
40g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
2 onion
3 garlic clove
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
20g extra mature cheddar cheese (Milk)

(pasteurised cow's milk, salt, microbial rennet, starter culture)
600g diced British Free Range chicken breast
2 courgette
150g peas

Allergens

Contains: Mustard, Wheat, Milk, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	112Kcal	615Kcal
	469kJ	2573kJ
Fat	3.0g	17g
of which saturates	1.0g	5.3g
Carbohydrates	11g	62g
of which sugars	1.7g	9.1g
Protein	9.8g	54g
Salt	0.19g	1.0g
Fibre	1.9g	10g

Back

High protein 1/3 daily fibre New Low sat fat Family favourite Adaptable

Chicken Alfredo Pasta with Wholewheat Penne, Peas & Courgette

Prep time: 15 mins

Total time: 35 mins

Cuisine: Italian

Food group: Poultry

This comforting pasta bowl will be a hit with the whole family. A deliciously creamy sauce, made with swirls of soft cheese, cashew cream and a generous sprinkle of cheddar, is the base for this weeknight wonder. Simmer with tender free-range British chicken, delicate courgette and sweet peas - then stir through wholewheat penne to soak up all that flavour. Clean plates guaranteed!

Cooking Instructions

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.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve, a measuring jug & a grater

Cook the courgettes & prep

Thinly slice the courgettes into 1/2cm half-moons
Heat the large frying pan with 1 tsp olive oil on high heat. Once hot, add the courgette and cook for 6-7 mins, until soft and golden. Season with a pinch of salt and pepper. Remove from the pan and set aside
Meanwhile, finely dice the onions. Finely grate or crush the garlic. Finely grate the cheese
Add the cashew cream, mustard and stock powder to the measuring jug with 150ml hot water. Season with a pinch of salt and pepper. Stir to combine

Build the flavour & cook the pasta

Reheat the frying pan with 2 tsp olive oil on medium-high heat. Once hot, add the chicken and onion and cook for 4 mins, until golden. Season with a pinch of salt and pepper
Add the garlic and cook for 1 min until golden, then add the cashew mixture
Bring to a boil and simmer for 15 mins, until the chicken is cooked through. Add a splash of water if the sauce becomes a little dry
Add one and a half packs of penne to the saucepan and boil for 9-10 mins, until cooked, then drain

Finish the sauce

Stir in the soft cheese, peas, cooked pasta, grated cheese and courgette (make it kid friendly: leave out the courgette and serve on the side). Add a splash of water to loosen the sauce if it's too dry
Bring to a simmer for 1-2 mins, stirring until the sauce coats the pasta. Season to taste with salt and pepper

Plate up

Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
Serve the chicken Alfredo into bowls. Finish with a generous pinch of pepper (for those who'd like)