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Chicken & Bacon Alfredo Fresh Fettuccine
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Chicken & Bacon Alfredo Fresh Fettuccine

Chicken & Bacon Alfredo Fresh Fettuccine

with Almonds & Parmesan Cheese

It’s one of our favourite pastas, a creamy chicken alfredo. It deserves the best treatment so break out the fancy plates and the atmospheric music for a pasta night that will take your breath away because the bacon and creamy sauce are a real treat for your taste buds.

Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes


Serving amount



1 packet

roasted almonds

(Contains Tree Nuts; May be present Gluten, Peanuts, Sesame, milk, Soy. )

1 packet

chicken breast

1 packet

fresh fettuccine

(Contains Egg, Gluten; May be present Tree Nuts. )

1 packet

diced bacon

1 bag

baby spinach leaves

½ packet


(Contains Milk; )

1 packet

garlic paste

(May be present traces of egg, milk, Gluten, Soy, Fish, Sesame, Tree Nuts. )

1 sachet

chicken-style stock powder

1 packet

basil pesto

(Contains Milk, Tree Nuts; )

1 pinch

chilli flakes

1 packet

grated Parmesan cheese

(Contains Milk; )

Not included in your delivery

olive oil


Nutrition Values

Energy (kJ)5545 kJ
Fat68.6 g
of which saturates26.5 g
Carbohydrate93.2 g
of which sugars7.3 g
Protein75.5 g
Sodium1896 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pan
Large Non-Stick Pan



• Boil the kettle. • Thinly slice leek. Roughly chop roasted almonds. Cut chicken breast into 2cm chunks. • Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Bring to the boil and cook fresh fettuccine, over high heat, until ‘al dente’, 3 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain.


• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add baby spinach leaves, and cook until wilted, 1 minute.


• Reduce frying pan heat to medium heat. Cook cream (see ingredients), garlic paste, grated Parmesan cheese and chicken-style stock powder and a splash of pasta water, until slightly thickened, 2-3 minutes. • Add cooked fettuccine and basil pesto to pan and toss to coat. Season with pepper.


• Divide chicken and bacon alfredo fresh fettuccine between bowls. • Garnish with almonds and a pinch of chilli flakes (if using). Enjoy!