HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFettuccine Pesto Chicken
Fettuccine Pesto Chicken

Fettuccine Pesto Chicken

with Broccolini & Cherry Tomatoes

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Roasting cherry tomatoes with balsamic vinegar renders them rich and oozing with flavour - the perfect thing for a fettuccine dish with scrumptious pesto chicken and fresh Parmesan cheese. Little trees of broccoli complete this easy to make, easy to like pasta dinner for the whole family to enjoy.

Allergens:MilkGlutenTree 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 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 head


600 g

chicken thigh

1 block

Parmesan cheese


1 punnet

cherry tomatoes

¾ packet


(ContainsGlutenMay be present Egg, Soy)

1 tub

traditional pesto

(ContainsMilk, Tree Nuts)

Not included in your delivery

2 tbs

balsamic vinegar

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3530 kJ
Fat29.3 g
of which saturates6.3 g
Carbohydrate90.5 g
of which sugars1.9 g
Dietary Fibre0 g
Protein50.2 g
Cholesterol0 mg
Sodium318 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Large Pot
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the broccoli into small florets and chop the chicken thighs into 3 cm pieces. Finely grate the Parmesan cheese.


Place the cherry tomatoes on a lined oven tray and drizzle with the balsamic vinegar and half of the olive oil. Toss to coat. Cook in the oven for 10 minutes or until the tomatoes are soft and roasted.


Meanwhile, in a large pot bring some salted water to the boil. Add the fettuccine to the boiling water and cook for approximately 11 minutes or until ‘al dente’, stirring regularly to ensure that the fettuccine does not stick. Add the broccoli in the last 2 minutes of cooking. Drain the pasta and broccoli and return to the pot, off the heat. Cover with a lid.


To cook the chicken thigh pieces, heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the chicken and cook for 5-6 minutes or until lightly browned and cooked through.


Add the tomatoes and chicken to the pot with the pasta and broccoli. Stir through the traditional pesto and season to taste.


Divide the fettuccine between plates, top with the grated Parmesan cheese and get slurpin’!