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.
Serving size
Ingredients
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
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 123Kcal | 622Kcal |
| 514kJ | 2602kJ | |
| Fat | 3.3g | 17g |
| of which saturates | 1.0g | 5.3g |
| Carbohydrates | 12g | 62g |
| of which sugars | 1.9g | 9.8g |
| Protein | 11g | 55g |
| Salt | 0.2g | 1.0g |
| Fibre | 2.0g | 10g |
Prep in 10
High protein
1/3 daily fibre
New
Low sat fat
Family-friendly
Cheesy Chicken Alfredo Pasta with Peas and Courgette
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Cooking Instructions
Cooking Instructions
Before you start
- Bring a saucepan filled with salted water to a boil
- Pull out a large frying pan, a sieve, a measuring jug and a grater
Fry the courgettes and do the prep
- Thinly slice the courgettes into 1/2cm half-moons
- Heat the large frying pan with 1 tsp oil over high heat. Add the courgette, season with a pinch of salt and pepper then pan fry for 6-7 minutes until lightly golden and tender. Remove from the pan and set aside
- Meanwhile, finely dice the onions, finely grate or crush the garlic. Grate the cheese
- Add the chicken stock, cashew cream and mustard to the measuring jug with 150ml hot water
Build the flavour and cook the pasta
- Re-heat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and onions. Cook for 4 mins, until golden. Season with a pinch of salt and pepper. Add the garlic, cook for 2-3 minutes, until golden, then add the cashew mix
- Bring to a boil and simmer for 15 mins, until the chicken is cooked through. Add a splash of water if the sauce looks dry
- Add the pasta to the saucepan and cook for 8-9 mins, until cooked, then drain
Finish the sauce
- Stir the soft cheese and peas into the chicken pan, add a splash of water to loosen the sauce, if necessary.
- Stir in the cooked pasta, cheddar cheese and courgette (or serve on the side, for those who'd like it). Bring to a simmer while stirring until the sauce coats the pasta. Season to taste with salt and pepper
Plate up
- Share the chicken alfredo between bowls. Finish with a good grind of black pepper (for those who'd like)
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