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PHILLY Chicken Alfredo Pesto Pasta

PHILLY Chicken Alfredo Pesto Pasta

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Philadelphia Cream Cheese

Classic, fresh-tasting pesto sauce originated in Italy and is a favorite on pasta and chicken dishes. Here it adds delicious flavor to a simple Alfredo sauce made with cream cheese.

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 43.4 g
  • 87%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 555 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Cook pasta as directed on package. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until cooked through.
  2. Stir in milk and cream cheese spread; cook 3 min. or until cream cheese spread is completely melted and mixture is well blended. Add peppers, Parmesan cheese and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.
  3. Drain pasta. Add to cream cheese mixture; toss to coat.
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Reviews

sammit
28
11/22/2008

This is soooooo delicious! The Philly melts well if you use the right level of heat.

valeriewessel
24
4/20/2009

Sounded really good, but its pretty bland. Something needs to be added to it, so keep that in mind, I'm sure it could be made into something really good. PS - 125 grams is 1/2 cup :)

amylynnm_1
23
11/10/2008

I thought this recipe sounded really good! I'm not sure if I did something wrong but the cream cheese stayed chunky. My boyfriend asked if there was cottage cheese in it! Not very appealing... Will not make again!