Creamy Chicken, Bacon & Pesto Pasta Bake

Name: Creamy Chicken, Bacon & Pesto Pasta Bake with Tomato Rounds & Cheddar Cheese
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Tomato; 1 packet Shredded Cheddar Cheese; 1 Fusilli; 1 Bacon; 1 packet Baby Spinach Leaves; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 packet Red Pesto; 320 g Chicken Thigh; 1 drizzle olive oil

with Tomato Rounds & Cheddar Cheese

Recipe Development TeamUpdated on June 12, 2026

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Calories

1300 kcal

Protein

57.3g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Milk
Gluten
Wheat
May contain traces of allergens
Soy

It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Cheesy, creamy and loaded with crispy bacon — this pasta bake is comfort food at its finest! Tender pasta is smothered in a rich, velvety sauce, topped with golden melted Cheddar, it’s the perfect balance of cosy and crave-worthy. Get ready to dig in!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Tomato

1 packet

Shredded Cheddar Cheese

(Contains: Milk)

Fusilli

(Contains: Gluten, Wheat May be present: Soy)

Bacon

1 packet

Baby Spinach Leaves

1 packet

Cream

(Contains: Milk)

1 sachet

Chicken-Style Stock Powder

Garlic

1 packet

Red Pesto

(Contains: Milk)

320 g

Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

Nutrition

Energy (kJ)5440 kJ

Calories1300 kcal

Fat88.8 g

of which saturates43.1 g

Carbohydrate75 g

of which sugars8.5 g

Dietary Fibre5.5 g

Protein57.3 g

Sodium1440 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.

You will need

•Medium Saucepan

•Large Frying Pan

•Baking Dish

Cooking Steps

PDF

• Boil the kettle.
• Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
• Cook fusilli over high heat until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients). Drain fusilli, then return to saucepan.

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

• Meanwhile, finely chop garlic.
• Thinly slice tomato into rounds.
• Cut streaky bacon into 1cm pieces.
• Cut chicken thigh into 2cm chunks.

Little cooks: Under adult supervision, older kids can help peel the garlic!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken and bacon, tossing until chicken is browned and bacon is golden, 5-6 minutes.
• Add garlic and cook until fragrant, 1 minute.

• Stir in cream (see ingredients), chicken-style stock powder and the reserved pasta water and cook until slightly thickened, 1 minute.
• Remove from heat, then stir in cooked fusilli and baby spinach leaves until combined.
• Season to taste with pepper.

• Preheat grill to high.
• Transfer pasta to a baking dish, then top evenly with tomato rounds. Sprinkle over shredded Cheddar cheese.
• Grill until cheese is melted and golden, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pasta!
Little cooks: Add the finishing touch by sprinkling the cheese on top.

• Divide creamy chicken and bacon pasta bake between bowls.
• Cut off one corner of the red pesto packet and draw a fun face on the pasta to serve. Enjoy!

Little cooks: Add the finishing touch by drawing a fun face with the relish!