Red Pesto Chicken Alfredo & Fettuccine with Green Beans
Pre-Prepped | Three Steps | Ready in 15
- Eggs
- Gluten
- Milk
- Almond
- Tree Nuts
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. A quick and scrumptious chicken alfredo in a creamy sauce is just the thing you need to finish the day on a happy (and tasty) note. That sounds like perfection to us.
Ingredients
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 bag
baby spinach leaves
1 packet
Fresh Fettuccine
(Contains: Eggs, Gluten, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
½ bottle
cream
(Contains: Milk; )
1 packet
garlic paste
(Contains: Eggs, Milk, Gluten, Soy, Fish, Sesame, May contain traces of allergens, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 sachet
Chicken-Style Stock Powder
1 packet
roasted almonds
(Contains: Almond; )
1 packet
red pesto
(Contains: Milk, Tree Nuts; )
1 bag
green beans
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle • Cut chicken breast into 2cm chunks. Trim and halve green beans • Heat olive oil in a frying pan over high heat • Cook green beans, chicken and seasoning, tossing, until cooked through, 3-4 mins • Add spinach and cook until wilted, 1 min
• Pour boiling water into a saucepan over high heat. Season generously with salt • Bring to the boil, add fettuccine and cook until ‘al dente’, 3 mins. Drain • Reduce frying pan to medium-low heat, then add cream (1/2 bottle for 2P / 1 bottle for 4P), garlic paste, Parmesan and chicken stock. Cook until slightly thickened, 2-3 mins
• Roughly chop almonds • Add pasta and pesto to the frying pan and toss to coat. Season with pepper • Plate up chicken pasta • Top with almonds to serve
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the creamy, flavourful sauce, though some found it rich; consider using less pesto if you prefer a milder taste.
- Ease of prep: Customers praised how quick and simple this dish was to prepare, living up to its "Fresh & Fast" promise.
- Suggestions: Try adding mushrooms for extra depth; some preferred rocket as a side instead of green beans.
- Next-day meals: Several reviewers enjoyed leftovers for lunch, noting the dish reheats well and tastes even better the next day.
- Portions: Many found the serving size generous, with enough to feed extra people or have leftovers.
