Italian-style Chicken Alfredo Pasta with Wholewheat Penne & Tomato Salad

Serving size

1 person 2 people 4 people

Ingredients

80g mixed salad leaves
1 tbsp apple cider vinegar

(apple cider vinegar (100%))
1 tbsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
190g Tomatoes Baby Seasonal Mix
1 head of broccoli
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)
40 x extra mature cheddar cheese (Milk)

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

Allergens

Contains: Milk, Mustard, Nuts, Wheat

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	615Kcal
	475kJ	2573kJ
Fat	3.2g	17g
of which saturates	1.1g	6.0g
Carbohydrates	11g	61g
of which sugars	1.7g	9.3g
Protein	9.9g	54g
Salt	0.23g	1.2g
Fibre	1.8g	9.6g

Back

High protein 1/3 daily fibre 7 plants Low sat fat Family favourite Big appetites

Italian-style Chicken Alfredo Pasta with Wholewheat Penne & Tomato Salad

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 and broccoli - then stir through wholewheat penne to soak up all that flavour. Serve with a tomato and baby leaf salad for freshness. 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 larger bowl, a measuring jug & a grater

Start the Alfredo & cook the pasta

Finely slice the onion. Cut the broccoli into small florets
Heat the large frying pan with 1/2 tsp olive oil on high heat. Once hot, add the chicken and onion. Season with salt and pepper, and cook for 10 mins, stirring occasionally, until golden
Add one and a half packs of penne to the saucepan and boil for 9-10 mins, add the broccoli florets in the final 3-4 mins, cook until tender, then drain

Finish the prep

Meanwhile, finely grate or crush the garlic. Halve the tomatoes. Finely grate the cheese
Add the cashew cream, mustard and stock powder to the measuring jug with 100ml hot water. Season with a pinch of salt and pepper. Stir to combine
Add the vinegar to the large bowl with 1/2 tbsp olive oil. Season with salt and pepper

Last bits

Add the garlic to the chicken and cook for 4 mins until golden and the chicken is cooked through, then add the cashew mixture
Bring to a boil and simmer for 2-3mins, until thickened. Season with salt and pepper
Stir in the soft cheese, cooked pasta, broccoli and half the grated cheese. Add a splash of water to loosen the sauce if it's too dry
Simmer for 1-2 mins, tossing until the sauce coats the pasta. Season to taste with salt and pepper

Plate up

Toss the tomatoes and salad leaves into the dressing bowl. Season to taste
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. Sprinkle over the remaining cheese. Serve the salad alongside