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Creamy Chicken & Bacon Pesto Fettuccine

Creamy Chicken & Bacon Pesto Fettuccine

with Parmesan Cheese
Recipe Development Team
Recipe Development TeamUpdated on May 12, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
1110 kcal
Protein
: 
72.4g protein
Preparation Time
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cashew
  • Gluten
  • Eggs
  • Wheat
  • Soy
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1 packet

Baby Spinach Leaves

1 packet

Basil Pesto

(Contains: Milk, Cashew)

330 g

Chicken Tenderloins

100 g

Bacon

1 packet

Egg Fettuccine

(Contains: Gluten, Eggs, Wheat May be present: Soy.)

1 packet

Garlic Paste

1 packet

Light Cooking Cream

(Contains: Milk)

1 packet

Parmesan Cheese

(Contains: Milk)

1

Zucchini

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

Energy (kJ)4650 kJ
Calories1110 kcal
Fat49.9 g
of which saturates17.3 g
Carbohydrate90.1 g
of which sugars7.6 g
Dietary Fibre3.8 g
Protein72.4 g
Sodium1390 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan
•Medium Pan

Cooking Steps

PDF
Start the sauce
1

• Boil the kettle.
• Cut zucchini into bite-sized chunks.
• Cut chicken tenderloins into 2cm chunks. Cut bacon into 1cm pieces.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook bacon until 
slightly browned, 1-2 minutes.
• Add chicken and zucchini and cook, tossing occasionally, until chicken is 
browned and cooked through, 5-6 minutes. 


TIP: Chicken is cooked through when it’s no longer pink inside. 

Cook the fettuccine
2

• Meanwhile, half-fill a medium saucepan with boiling water and add a generous 
pinch of salt. 
• Cook egg fettuccine over high heat until ‘al dente’, 2 minutes.
• Reserve some pasta water (see ingredients). Drain fettuccine, then return to 
saucepan and drizzle with olive oil.


TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. 
Be careful, the water is boiling! 

Bring it all together
3

• To the frying pan with chicken, add garlic paste and cook until fragrant, 1 minute.
• Stir in light cooking cream, stock concentrate and the reserved pasta water, 
then cook until slightly thickened, 2-3 minutes.
• Add cooked pasta, baby spinach leaves and basil pesto, tossing to combine. 
Season to taste with pepper.  

Finish & serve
4

• Divide creamy chicken and bacon pesto fettuccine between bowls.
• Top with Parmesan cheese to serve. Enjoy! 


Little cooks: Add the finishing touch and help sprinkle over the cheese!

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