Rich 'Pesto' Chicken & Bacon Fettuccine

Name: Rich 'Pesto' Chicken & Bacon Fettuccine with Baby Broccoli, Leek & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Leek; 1 packet Fresh Fettuccine; 100 g Diced Bacon; 1 sachet Chilli Flakes; 300 g Diced Chicken; 1 packet Cream; 1 packet Garlic Paste; 1 packet Plant-Based Basil Pesto; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 Baby Broccoli; 1 drizzle olive oil

with Baby Broccoli, Leek & Parmesan Cheese

Recipe Development TeamUpdated on July 31, 2026

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Calories

:

1440 kcal

Protein

:

72.9g protein

Total

:

15 minutes

Difficulty

:

Easy

Allergens:

Eggs
Wheat
Gluten
Milk
Cashew
Cashew
Pine nut
Walnut
May contain traces of allergens
Wheat
Gluten
Milk
Soy
Sesame
Fish
Eggs

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.

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

Ingredients

Serving amount

1 packet

Leek

1 packet

Fresh Fettuccine

(Contains: Eggs, Wheat, Gluten May be present: Cashew, Pine nut, Walnut)

100 g

Diced Bacon

1 sachet

Chilli Flakes

300 g

Diced Chicken

1 packet

Cream

(Contains: Milk)

1 packet

Garlic Paste

1 packet

Plant-Based Basil Pesto

(Contains: Cashew May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)

1 packet

Grated Parmesan Cheese

(Contains: Milk)

1 sachet

Chicken-Style Stock Powder

1

Baby Broccoli

Not included in your delivery

1 drizzle

olive oil

Nutrition

Energy (kJ)6040 kJ

Calories1440 kcal

Fat80.7 g

of which saturates39.9 g

Carbohydrate94.1 g

of which sugars8.8 g

Dietary Fibre3.8 g

Protein72.9 g

Sodium1760 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.

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook fresh fettuccine over high heat, stirring occasionally, until ‘al dente’, 3 minutes.
• Reserve some pasta water (see ingredients). Drain fettuccine, then return to saucepan with a drizzle of olive oil.

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

2

• Meanwhile, trim baby broccoli and halve any thicker stalks lengthways.
• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook diced bacon, diced chicken, broccoli and sliced leek, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it’s no longer pink inside.

3

• Reduce heat to medium, then add cream (see ingredients), garlic paste, grated Parmesan cheese, chicken-style stock powder and a splash of reserved pasta water. Cook, stirring, until slightly thickened, 2-3 minutes.
• Add cooked fettuccine and plant-based basil pesto, tossing until well coated. Season to taste with pepper.