Crispy Chicken & Herby Fettuccine

Name: Crispy Chicken & Herby Fettuccine with Parmesan & Golden Pangrattato
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 Tomato; 1 packet Fettuccine; 300 g Diced Chicken; 1 packet Cream; 1 packet Grated Parmesan Cheese; 2 Garlic; 1 Red Onion; 1 drizzle olive oil

with Parmesan & Golden Pangrattato

Recipe Development TeamUpdated on May 29, 2026

Get tasty recipes from just $6 per serving

Calories

1150 kcal

Protein

57.6g protein

Total

25 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Wheat
Gluten
Milk
May contain traces of allergens
Soy

Sometimes, simple is best and tonight, we’ve got you covered with this classic pasta dish. Chunks of chicken, al dente pasta and a garlicky Parmesan cream sauce? What more could we ask for? You’ll have this one whipped up in no time!

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

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten)

Tomato

1 packet

Fettuccine

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

300 g

Diced Chicken

1 packet

Cream

(Contains: Milk)

1 packet

Grated Parmesan Cheese

(Contains: Milk)

Garlic

Red Onion

Not included in your delivery

1 drizzle

olive oil

Nutrition

Energy (kJ)4830 kJ

Calories1150 kcal

Fat57.2 g

of which saturates33.9 g

Carbohydrate101 g

of which sugars13.5 g

Dietary Fibre5.9 g

Protein57.6 g

Sodium716 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

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

• Boil the kettle. • Half-fill a large saucepan with boiling water, add a generous pinch of salt, then bring to the boil over high heat. • Cook spaghetti, uncovered, until 'al dente', 11 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, zest lemon to get a good pinch and slice into wedges. Finely chop tomato. Thinly slice leek. Finely chop garlic • Heat a large frying pan to medium heat with a good drizzle of olive oil. Toast panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add lemon zest and 1/2 garlic and cook until fragrant, 1-2 minutes.

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook diced chicken and leek, tossing occasionally, until browned and cooked through, 5-6 minutes. Add tomato and cook until softened, 2-3 minutes. • Reduce heat to medium, add garlic & herb seasoning, longlife cream (see ingredients) and the reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Cook until slightly thickened, 2-3 minutes. • Remove pan from heat and gently stir through spaghetti, grated Parmesan cheese and a squeeze of lemon juice. Season with salt and pepper. TIP: Add a splash of pasta water if the sauce looks too thick. TIP: Chicken is cooked through when it is no longer pink in the middle.