Creamy Chicken and Broccoli Pasta

clock 10 minutes + 15 minutes bowl Serves 4


  • 400 g fettuccine
  • 500 g broccoli florets
  • 1 1/2 cups thawed frozen peas
  • 1/2 cooked chicken, shredded
  • 300 ml cream
  • salt and freshly ground black pepper
  • crumbled blue cheese, to serve
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  • 1. Cook fettuccine in a large saucepan of salted boiling water, following packet instructions.

  • 2. Add broccoli to boiling pasta for final 2 minutes of cooking, followed by peas for the final minute. Drain, reserving 1/2 cup cooking liquid.

  • 3. Return pasta, broccoli, peas and reserved water to the saucepan. Add chicken and cream. Bring to a simmer on a medium heat. Toss to combine and season to taste.

  • 4. Serve in bowls and top with blue cheese.

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