HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFettucine Pesto Chicken
Fettucine Pesto Chicken

Fettucine Pesto Chicken

with Roasted Cherry Tomatoes

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Put your best-o foot forward with this traditional pesto. We’ve livened up a classic pasta dish with juicy balsamic roasted cherry tomatoes and delicious broccolini, and of course glorious golden chunks of tender chicken. You’re going to impress even your toughest critic with this flavoursome offering. We also recommend lifting the general slurping ban at the dinner table (for one night only!) – this delish fettuccine requires a more enthusiastic approach.

Tags:Kid FriendlyEat Me FirstUnder 30 MinutesKid Friendly
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 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 punnet

cherry tomatoes

1 packet


(ContainsGlutenMay be present Egg, Soy)

1 head


500 g

chicken thigh

4 tbs

traditional pesto

(ContainsMilk, Tree Nuts)

½ block

Parmesan cheese


Not included in your delivery

2 tsp

balsamic vinegar

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3380 kJ
Fat27.7 g
of which saturates6.4 g
Carbohydrate63.9 g
of which sugars2.7 g
Dietary Fibre0 g
Protein2930 g
Sodium331 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, halve the cherry tomatoes. Chop the broccoli into small florets and the chicken breast into even sized 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 breast 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 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 between plates, top with the grated Parmesan cheese and get slurpin’!