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Creamy Chicken with Broccoli and Red Pepper Pasta

Creamy Chicken with Broccoli and Red Pepper Pasta

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A quick and easy pasta dish that pairs PHILADELPHIA Original Cooking Creme with chicken and colorful bits of broccoli and red pepper.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 467 mg
  • 19%

Based on a 2,000 calorie diet


  1. Heat oil in large skillet on medium heat. Add chicken, garlic and vegetables; cook and stir 7 to 8 min. or until chicken is done and vegetables are crisp-tender.
  2. Add cooking creme; cook 2 to 3 min. or until heated through, stirring frequently.
  3. Stir in pasta. Sprinkle with Parmesan.
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Sarah Jo

I omitted the chicken because I made this to go with pork chops. To fill in the missing meat, I added in another chopped red pepper and some sliced baby bella mushrooms. I like a lot of garlic, I used more than two cloves. I think it was more like six. I tasted it before I served it--it needed a little somethin'-somethin'. I threw in a good amount of homemade italian seasoning and a little crushed red pepper flake plus a little organic chicken broth because it needed a little liquid to help thin out the cream cheese and make more of a sauce. That made it so much better. This was a nice skillet meal that was easily adapted to what I had on hand. It just needs a little oomph.


Nice and creamy, quick and easy to make. I like my pasta a bit more saucy so I added about 3/4 cup of milk and some provolone cheese.


Made a few adjustments, Grilled chicken tenders marinated in Italian dressing and used roasted red peppers and artichoke hearts. I added all and then the used the garlic cooking creme and bowtie pasta! Felt like I was at a fancy resturant. Easy recipe to add your own spin!