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Chicken Alfredo Pesto Pasta

 Chicken Alfredo Pesto Pasta
Recipe provided by Philadelphia® Cream Cheese
4 ServingsPrep: 25 min. Total: 25 min.

Ingredients

  • 1/2 pound angel hair pasta, uncooked
  • 2 teaspoon oil
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 2 cups milk
  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA® Cream Cheese Spread
  • 1 large red pepper, cut into strips
  • 1/4 cup KRAFT® Grated Parmesan Cheese
  • 2 tablespoons pesto

Directions

  • COOK pasta as directed on package, omitting salt.
  • MEANWHILE, heat oil in large nonstick skillet on medium heat. Add
  • chicken; cook and stir 8 to 10 min. or until done. Stir in milk and
  • cream cheese spread; cook 3 min. or until cream cheese is completely
  • melted and sauce is well blended. Add peppers, Parmesan and pesto;
  • stir. Cook 3 min. or until heated through, stirring occasionally.
  • DRAIN pasta. Add to cream cheese sauce; toss to coat. Yield: 4
  • servings.
SPECIAL EXTRA: For more intense flavor, stir in 1 Tbsp. lemon zest or 1/2 cup pitted dry-cured olives, along with the peppers, Parmesan and pesto.

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Chicken Alfredo Pesto Pasta (continued)

Nutritional Facts: 1-1/2 cups equals 570 calories, 20 g fat (9 g saturated fat), 100 mg cholesterol, 450 mg sodium, 53 g carbohydrate, 3 g fiber, 41 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.