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Photo of Creamy pasta with chicken and broccolini by WW

Creamy pasta with chicken and broccolini

8 - 10
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
This pasta dish is garlicky, lemony, creamy and downright delish.



180 g, fettuccine


2 bunch(es), coarsely chopped

Raw skinless chicken breast

500 g, cut into strips


2 clove(s), crushed

Fresh lemon rind

2 tsp, finely grated

Fresh rosemary

1 tsp, finely chopped


2 tsp

Chicken stock cube

1 tsp, or powder

Reduced-fat evaporated milk

375 ml

Oil spray

1 x 3 second spray(s)


  1. Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Add broccolini in last 2 minutes of cooking. Drain.
  2. Meanwhile, lightly spray a large deep frying pan with oil and heat over high heat. Cook chicken, stirring, for 5 minutes, or until browned. Add garlic, lemon rind and rosemary, and cook, stirring, for 1 minute.
  3. Mix cornflour, stock powder and 2 tablespoons evaporated milk in a small bowl until smooth. Add remaining milk to pan and bring to the boil. Gradually stir in cornflour mixture. Reduce heat to low and simmer for 2 minutes, or until mixture thickens slightly. Season with pepper.
  4. Add the pasta and broccolini to the pan and toss gently to coat in the sauce. Serve.


SERVING SUGGESTION: Salad of red oak lettuce, sliced red onion and Lebanese cucumber, and tomato wedges. Drizzle with a little balsamic vinegar.