Creamy Chicken and Courgette Pasta

clock 15 minutes + 15 minutes bowl Serves 6


  • 400g fettuccine
  • 1 tbsp vegetable or olive oil
  • 2 cloves garlic, crushed
  • 2 small courgettes, thinly sliced
  • 40 gram sachet tasty cheese sauce
  • 1/2 cup cream
  • 1 1/2 cup shredded cooked chicken
  • 1/2 cup drained semi-dried tomatoes, chopped
  • 1/2 cup shredded parmesan
  • 1/4 cup finely chopped flat-leaf parsley
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  • 1. Cook pasta in a large saucepan of boiling salted water until tender.

  • 2. Meanwhile, heat oil in a large frying pan over moderate heat. Add garlic and courgette. Cook and stir for 3-4 minutes or until courgette is just tender.

  • 3. Stir in sauce mixture, 1 cup water and cream. Cook and stir for 1 minute or until sauce boils and thickens. Stir in chicken, tomato, half the parmesan and half the parsley. Remove sauce from heat.

  • 4. Drain the cooked pasta and return it to the pot.

  • 5. Add sauce to pasta. Stir to coat. Serve pasta topped with remaining parmesan and parsley.

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