Alfredo Chicken Pasta Bowl

Creamy chicken Alfredo pasta made with tender chicken breast and a rich cheese sauce, built to give you proper comfort food with a high-protein serving.

We use chicken breast because it is lean and high in protein, but it can dry out more easily than thigh meat. To help keep it soft and tender, we massage it with a measured salt and baking soda tenderising solution, then rest it chilled before cooking.

The Alfredo sauce is made with real dairy ingredients including full-fat UHT milk, cream cheese, mature cheddar and mozzarella. Cream cheese makes the sauce smooth, cheddar adds a deeper cheese flavour, and mozzarella gives it a softer, richer finish.

We cook the sauce gently so it stays creamy and coats the pasta well. The current Alfredo recipe does not use tomato or tomato paste.

Portion

150g cooked chicken breast
230g finished creamy Alfredo pasta
Approx. 380g total meal

Chicken breast, pasta, full-fat UHT milk, cream cheese, mozzarella cheese, mature cheddar cheese, butter, cornflour, garlic paste, light soy sauce, cooking oil, water, baking soda, salt, garlic powder, onion powder, mild paprika and black pepper.

The pasta used in this meal does not contain egg.

Approx. 643 kcal | 55g Protein | 54g Carbohydrates | 23g Fat

Nutrition values are recipe-based estimates linked to the current weighed 150g chicken + 230g Alfredo pasta build. Small changes can happen because of ingredient suppliers, cooked yield and portioning. Not laboratory tested.

Contains milk, wheat and soy.

Please check with us before ordering if you have a serious food allergy.

Best texture: use the stovetop. Creamy cheese sauces can thicken, separate and dry out when reheated too aggressively.

Pan — Recommended

Transfer the chicken and Alfredo pasta to a non-stick pan. Add 1–2 tablespoons of milk, cover and heat on low heat for 2–3 minutes. Stir the pasta gently and turn the chicken. Cover again and continue heating, stirring once or twice, until steaming hot throughout. Add another small splash of milk only if the sauce still looks too thick.

Microwave — Gentle Method

Remove the lid because it is not microwave safe. Add 1–2 tablespoons of milk over the pasta and cover with a microwave-safe cover, leaving a small vent. Heat at medium power (about 50–60%) for 60 seconds, then stir the pasta and turn the chicken. Continue in 30-second intervals at medium power, stirring between intervals, until steaming hot throughout. If your microwave does not have a power setting, use short 30-second bursts instead of one long full-power cycle. Let the bowl stand covered for about 2 minutes before eating.

Do

• Add a little milk before reheating to loosen the sauce and replace lost moisture.
• Keep the heat gentle and stir so the sauce reheats evenly.
• For the most accurate safety check, heat the centre and chicken to 74°C / 165°F.

Don’t

• Do not microwave uncovered.
• Do not use one long 2–3 minute full-power microwave cycle.
• Do not let the sauce boil hard or fry in the pan.
• Do not reheat more than once.

Times are a guide only. Microwave wattage and starting temperature vary, so temperature and steaming-hot throughout are the final checks. Keep refrigerated at 0–4°C and eat before the use-by date.