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Quick Creamy Chicken Fusilli
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Quick Creamy Chicken Fusilli

Quick Creamy Chicken Fusilli

with Baby Spinach & Parmesan

Once you realise how quickly you can make a creamy pasta sauce from scratch, you'll never use the jarred stuff again. In this weeknight winner, the herby chicken tenders, tender silverbeet and al dente pasta happily soak up the garlic and herb-laced sauce, which gets an extra boost of flavour from our signature Aussie spice blend. Serve with a sprinkle of sharp Parmesan and you're done!

Kid Friendly
Quick Prep

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 Time25 minutes


Serving amount

1 packet

chicken tenderloins

1 packet


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

1 sachet

garlic & herb seasoning

1 sachet

Aussie spice blend

1 bag

baby spinach leaves

1 packet

thickened cream

(Contains Milk;)

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil


Nutritional Values

Energy (kJ)3821 kJ
Fat39.9 g
of which saturates20.5 g
Carbohydrate77.7 g
of which sugars11.8 g
Protein58.2 g
Sodium1136 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• Bring a large saucepan of salted water to the boil. • Cut chicken tenderloins into 2cm chunks.


• Cook fusilli in the boiling water until ‘al dente’, 11 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fusilli and return pasta to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.


• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add garlic & herb seasoning and Aussie spice blend and cook until fragrant, 1 minute. • Add thickened cream, baby spinach leaves and cooked fusilli to the pan. Cook, stirring, until cream is warmed through and spinach is just wilted, 1-2 minutes. • Season with salt and pepper to taste. Remove pan from heat.

TIP: Chicken is cooked through when it's no longer pink inside. TIP: Add some reserved pasta water to the pan if the sauce looks too thick!


• Divide creamy chicken fusilli between bowls. • Sprinkle with Parmesan cheese to serve. Enjoy!