Creamy Chicken Linguine
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Creamy Chicken Linguine

Creamy Chicken Linguine

with Mushrooms

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

280 g

Chicken Thighs

170 g


(Contains Wheat)

113 g


1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

1 unit(s)

Cream Cheese

(Contains Milk)

¼ cup

Parmesan Cheese, grated

(Contains Milk)

Not included in your delivery

¼ cup



Nutrition Values

Calories660 kcal
Fat16 g
Saturated Fat6 g
Carbohydrate83 g
Sugar12 g
Dietary Fiber6 g
Protein47 g
Cholesterol155 mg
Sodium1250 mg
Trans Fat0.3 g
Potassium800 mg
Calcium300 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Quarter mushrooms.
  • Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
  • Pat chicken dry with paper towels, then season with salt and pepper.
  • Sprinkle 2 tsp (4 tsp) Chicken Stock Powder and half the Parm over the chicken.

  • Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step.)
  • Transfer chicken to a parchment-lined baking sheet.
  • Roast in middle of oven, stirring halfway through, until cooked through, 10-12 min.**

  • Add 1 tbsp (2 tbsp) butter to the pan (used in step 3), then swirl the pan to melt.
  • Add the onions, peas and mushrooms. Cook, stirring occasionally, until softened, 3-4 min.
  • Add garlic puree, cream cheese and 1/2 cup (1 cup) water. Cook, stirring often, until cream cheese melts, 1-2 min.
  • Add Cream Sauce Blend and remaining Parmesan. Bring to a boil. Once boiling, reduce heat to medium. Cook, stirring often, until slightly thickened, 2-3 min.
  • Season with salt and pepper.
  • Drain and return linguine to the large pot.
  • Pour cream sauce over linguine, then toss to combine.
  • Divide linguine between plates.
  • Slice chicken.
  • Top linguine with chicken.