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Chicken Mushroom Tagliatelle Alfredo

Slimming World Syns: ZERO (One Healthy Extra A per serving)
WW Weight Watchers Points: Coming Soon
Calories Per Serving: 423
Course Main Course
Cook Time 35 minutes
Servings 2
Author Fatgirlskinny


  • 100 g Tagliatelle¬†Pasta Dried
  • 2 Chicken Stock Cubes
  • 300 g Chicken Breast (Diced)
  • 6 The Laughing Cow Extra Light Triangles,¬†Original
  • 30 g Parmesan Cheese (Grated)
  • 150 g Mushrooms (Sliced)
  • 1 Small Onion (Finely Diced)
  • 1 Clove Garlic (Crushed)
  • 1/4 tsp Dried Oregano
  • 1/4 tsp Mustard Powder
  • 150 ml Boiling Water
  • Pinch Salt
  • Pinch Black Pepper
  • Frylight


  • Cook the pasta as per the instructions with a crushed Chicken Stock cube.
  • Spritz a pan with a little frylight, bring to a medium heat, add Garlic and Onion and cook for a few minutes until starting to soften.
  • Add Chicken and Mushrooms and cook for a further few minutes whilst you make the stock with 1 Chicken Stock cube and 150ml of boiling water in a jug.
  • Bring your pan to a low heat and add the Laughing Cow Cheese triangles, Oregano, Mustard Powder and a Large Pinch of Salt. Stir thoroughy ensuring everything is covered in the cheese. Now add the Chicken Stock, stir again and allow to simmer on a low heat stiring often until thickened and everything is cooked.
  • If the sauce starts to dry or stick before everyting is cooked, take a spoonful of the pasta water and stir in.
  • Once the sauce is thickened it's time to add the pasta. But we do not want to drain it. Using a slotted spoon or tongs, remove the pasta bit by bit adding it to your chicken and sauce. Stir in ensuring everything is well coated.
  • Season with Black Pepper and serve onto warmed plates.
  • Cover with grated Parmasan Cheese and Enjoy.