Truffled Chicken Over Tagliatelle Alfredo
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Truffled Chicken Over Tagliatelle Alfredo

Truffled Chicken Over Tagliatelle Alfredo

with Lemon-Roasted Carrots and Hazelnuts

Now this is what we call a family feast! Not only does this meal have a hearty combination of pasta, meat, and veggies, it does them to the max. The tagliatelle noodles are coated in a creamy, cheesy alfredo-style sauce with peas, then topped with a truffle-butter-dolloped chicken breast, which leaps at you with its unique, rich flavor. Even the roasted carrots get a little fancy with the help of buttery hazelnuts. All you need to make things complete is you plus three of your favorite people.

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


/ serving 4 people

1 ounce


(Contains Tree Nuts)

1 unit


1 unit


4 clove


½ ounce


½ ounce


16 ounce


24 ounce

Chicken Breasts

13.5 ounce


(Contains Milk)

1 cup

Italian Cheese Blend

(Contains Milk)

6 tablespoon

Cream Cheese

(Contains Milk)

½ cup

Parmesan Cheese

(Contains Milk)

18 ounce


(Contains Wheat, Eggs)

4 ounce


2 tablespoon

Truffle Oil

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)4435 kJ
Calories1060 kcal
Fat45 g
Saturated Fat20 g
Carbohydrate103 g
Sugar18 g
Dietary Fiber20 g
Protein68 g
Cholesterol210 mg
Sodium790 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.


Aluminum Foil
Baking Sheet
Large Pot
Small Bowl
Large Pan
Paper Towel


Preheat and Prep

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Line a baking sheet with foil. Roughly chop hazelnuts. Zest lemon until you have 1 tsp zest, then halve. Squeeze 1 TBSP juice into a small bowl. Halve, peel, and finely mince shallot. Mince garlic. Finely chop chives.

Roast Carrots

In another small bowl, whisk honey, a drizzle of olive oil, and a few large pinches of salt. Place carrots on lined sheet and toss with honey mixture until coated. Arrange carrots toward one side of sheet, keeping at least a quarter of the surface area empty. Roast in oven 12 minutes, then remove from oven and add hazelnuts to empty space on sheet.

Cook Chicken

Return sheet to oven and continue roasting until carrots are tender and hazelnuts are golden brown, about 3 minutes. Meanwhile, pat chicken dry with a paper towel. Season all over with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium heat. Add chicken. Cook until no longer pink in center, about 6 minutes per side.

Make Sauce

Remove chicken from pan, transfer to a cutting board, and cover with foil to keep warm. Melt 2 TBSP plain butter in same pan over medium heat. Add shallot and garlic. Cook until fragrant, 30-60 seconds. Whisk milk and a pinch of salt and pepper into pan, then bring to a simmer. Add Italian cheese, cream cheese, and half the Parmesan. Stir until smooth.

Boil and Toss Pasta

Add pasta to pot of water. Cook until just tender, about 2 minutes. Scoop out 1 cup water, then drain. Return pasta to empty pot off heat. To pan with sauce, whisk in ⅓ cup pasta water. Simmer until just thickened, about 1 minute. Stir in peas and half the chives. Season with salt and pepper. Pour cheese sauce into pot with pasta; stir to combine. TIP: Add more water, 1 TBSP at a time, to loosen sauce, if needed.

Finish and Serve

Toss carrots with lemon zest and lemon juice. Sprinkle with hazelnuts, if desired. (TIP: Leave them off for picky eaters.) Slice chicken. Divide pasta between plates. Arrange chicken on top and dollop with truffle butter, to taste. Sprinkle with remaining Parmesan and chives. Serve with carrots on the side.