Quick Bacon, Chicken & Creamy Pesto Penne
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Quick Bacon, Chicken & Creamy Pesto Penne

Quick Bacon, Chicken & Creamy Pesto Penne

with Celery, Parmesan & Side Salad

When you stir herby pesto, chicken and crispy bacon through chunky spirals of pasta, the result is pure comfort food. But when you add our classic garlic and herb seasoning for that extra flavour, it instantly transforms this meal from good, to great.

We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Kid Friendly

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
Cooking Time


Serving amount

1 bag




1 bag

mixed salad leaves

1 packet


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

1 packet

diced bacon

(May be present: Soy, Milk. )

1 packet

light cooking cream

(Contains Milk;)

1 sachet

garlic & herb seasoning

1 packet

basil pesto

(Contains Milk;)

1 packet

Balsamic Vinaigrette Dressing

1 packet

Parmesan cheese

(Contains Milk;)


chilli flakes

1 packet

chicken breast

Not included in your delivery

olive oil

20 g



Nutritional Values

Energy (kJ)4572 kJ
Fat56.8 g
of which saturates22.3 g
Carbohydrate80 g
of which sugars12.7 g
Protein61.6 g
Sodium1462 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Bring a medium saucepan of salted water to the boil. • Thinly slice celery. Grate carrot. Cut chicken breast into 2cm chunks. • In a medium bowl, combine carrot and mixed salad leaves. Set aside.

Little cooks: Older kids, help grate the carrot under adult supervision.


• Cook fusilli in the boiling water until 'al dente', 12 minutes. • Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken and diced bacon, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • When the pasta is ready, reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan.

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


• Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery, tossing, until softened, 4-5 minutes. • Reduce heat to medium, then add light cooking cream and garlic & herb seasoning. Return cooked chicken and bacon and cook, stirring, until sauce is slightly reduced, 1-2 minutes. • Remove pan from heat. Stir in the butter, basil pesto and fusilli until combined and the butter is melted. Season with salt and pepper to taste.

TIP: If needed, add a dash of reserved pasta water to loosen the sauce!


• Dress salad with balsamic vinaigrette dressing, tossing to coat. • Divide bacon, chicken and creamy pesto fusilli between bowls. Sprinkle with Parmesan cheese and a pinch of chilli flakes (if using). • Serve with salad. Enjoy!