Creamy Italian Chicken and Orzo Skillet

Creamy Italian Chicken and Orzo Skillet

PHILADELPHIA Cooking Creme 0

"Make this creamy chicken and pasta dinner with the authentic Italian flavors of PHILADELPHIA Italian Cheese and Herb Cooking Creme."

Ingredients 24 m {{adjustedServings}} servings 335 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 541 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Cook chicken and zucchini in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done.
  2. Add cooking creme and tomatoes; cook and stir 2 min.
  3. Serve over pasta.
Tips & Tricks


  • Kraft Kitchens Tips
  • Substitute: Substitute 2 cups frozen cut green beans for the zucchini.
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Reviews 11

  1. 17 Ratings


I fixed this for my parents. My dad was extremely skeptical at first. His reaction? First bite: "mmmm, mmMMMM, MMMMM, wow! Oh, my GOD, that's fantastic!" LOL! Guess that means it's a keeper for sure. I sauteed the zucchini separately with a touch of olive oil, salt and pepper for some extra flavor, and just for one-two minutes so they were still firm. Cut up the tomato while the chicken was cooking, added some fresh broccoli that I'd micro-steamed just until crisp-tender, then threw everything together in one skillet after the chicken was done. Seriously, this took less than 10 minutes to make and the flavor was fabulous! I'll definitely make it again, but maybe try some different veggies, which you can definitely do with this recipe. Very versatile and very delish!


Like to make my own sauces - "BUT" had a serious coupon for this cream cheese Italian mixture, so I bought it. It would be fantastic as written, as the Cooking Creme is very tasty, thus the five stars. I am a "tweaker" - so this is what I did - if it inspires you to walk on the wild side and veer off the directions. I did it as a one pot meal. Little butter and EVOO to saute lots of veggies (Zucchini/Red Onion/Mushrooms/Sun Dried Tomatoes/Yellow Squash/lots of garlic and chopped tomatoes. Saute until lightly browned. Remove from pot and set aside. I didn't wash the pot. Using whatever was still in the pot (not much) I browned a whole box of Orzo in Butter (2 T.) until it browned lightly and then added a full box of chicken broth and cooked it down until it puffed (25 minutes) Added Cream Cheese Italian blend and mixed until Orzo was covered and then tossed back in the Veggie mixture and mixed. Served with a Salad. The whole family loved. Little kids would like this too. I also added red pepper flakes - which you could not do - because I wanted a little zing!


Wow, great recipe! Along with the fresh tomatoes and zucchini, I sauteed in some onions as well. I loved the fresh flavor of all the chunked veggies. I have to admit I didnt happen to have any cooking creme. I knew what it tasted like, so I just replicated it by making my own with a stick of cream cheese, lots of herbs, garlic, and cream. It came out delicious! The nice light cream sauce and veggies over top of the creamy orzo pasta paired so well together. I did double the tomatoes. This recipe will be going along with my other top favorite recipes to make more often!