HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken & Bacon Pesto Pasta
Chicken & Bacon Pesto Pasta

Chicken & Bacon Pesto Pasta

with Roasted Cherry Tomatoes

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This pasta combines lots of favourites in a yummy bowl – with chicken breast, bacon, cherry tomatoes and pesto, it's sure to please the whole family. Plus there’s a secret addition of grated zucchini. The tender strands melt into the sauce, adding flavour and goodness – but nobody will know!

Allergens:GlutenMilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit


1 clove


1 packet


1 packet

chicken breast

1 punnet

cherry tomatoes

2 packet


(ContainsGlutenMay be present Egg, Soy)

1 tub

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

2 packet

shaved Parmesan cheese


1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3500 kJ
Fat36.1 g
of which saturates11.2 g
Carbohydrate74.7 g
of which sugars6.2 g
Dietary Fibre0 g
Protein45.6 g
Cholesterol0 mg
Sodium985 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Bring a large saucepan of salted water to the boil. Grate the zucchini. Finely chop the garlic (or use a garlic press). Slice the bacon into 1cm strips. Slice the chicken breast into 1cm strips.


Place the cherry tomatoes on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast until the cherry tomatoes are soft and the skin is slightly blistered, 15 minutes.


While the cherry tomatoes are roasting, add the penne to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve 1/4 cup of the pasta water, then drain the penne and return to the saucepan. Drizzle with a little olive oil and cover with a lid to keep warm. TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.


While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the bacon and cook, stirring often, until golden, 5-6 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a plate. Return the frying pan to a medium-high heat and add the chicken. Cook, tossing occasionally, until cooked through, 4-5 minutes. Return the bacon and garlic to the pan along with the grated zucchini and cook, stirring, until softened, 1 minute


Add the penne to the frying pan with the chicken mixture. Add the basil pesto, baby spinach leaves and 1/2 the shaved Parmesan cheese. Season with salt and pepper and toss well to coat. TIP: Add a little of the reserved pasta water to loosen if necessary. Add the roasted cherry tomatoes and gently toss to combine. TIP: Toss everything together in the saucepan if your frying pan isn't big enough.


Divide the chicken and bacon pesto pasta between bowls and sprinkle with the remaining shaved Parmesan.