HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRed Pesto Chicken Alfredo & Fresh Fettuccine With Green Beans
Red Pesto Chicken Alfredo & Fresh Fettuccine with Green Beans

Red Pesto Chicken Alfredo & Fresh Fettuccine with Green Beans

Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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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. This week, we've got a red pesto chicken fettuccine alfredo with fresh greens and roasted almonds for crunch.

Allergens:EggsGlutenMilkTree 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
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

diced chicken

1 sachet

garlic & herb seasoning



1 packet

fresh fettuccine

(ContainsEggs, GlutenMay be presentTree Nuts)

½ bottle



1 packet

garlic paste

(May be presentTree Nuts, Egg, Milk, Gluten, Soy, Fish, Sesame)

1 sachet

chicken-style stock powder

1 packet

roasted almonds

(ContainsTree NutsMay be presentMilk, Gluten, Soy, Sesame, Peanuts)

1 packet

red pesto

(ContainsMilk, Tree Nuts)

1 bag

green beans

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4781 kJ
Fat48.3 g
of which saturates20.9 g
Carbohydrate98.2 g
of which sugars9.6 g
Protein68.2 g
Sodium2049 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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• Boil the kettle • Trim and halve green beans. Thinly slice leek • Heat olive oil in a frying pan over high heat • Cook green beans, leek, diced chicken and seasoning, tossing, until cooked through, 4-5 mins


• 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 • Serve topped with almonds.