Creamy Chicken and Broccoli Pasta

10 minutes + 15 minutes Serves 4


  • 400g fettuccine
  • 500g broccoli florets
  • 1 ½ cups thawed frozen peas
  • ½ cooked chicken, shredded
  • 300ml 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 ½ 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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