Chicken Philly Pasta Recipe -
Chicken Philly Pasta Recipe
  • READY IN 1 hr

Chicken Philly Pasta

Recipe by  

"This is an easy and delicious pasta dish modeled after a chicken Philly sandwich."

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Ingredients Edit and Save

Original recipe makes 1 9x11-inch baking dish Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x11-inch baking dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  3. Melt the margarine in a large skillet over medium heat, and pan-fry the chicken breasts until the meat is no longer pink inside and the outsides are golden brown, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut the chicken into bite-size strips, and set aside.
  4. Cook the onion and green pepper in the same skillet until the onion is translucent, about 5 minutes. Sprinkle the vegetables with salt and black pepper, then stir in the chicken soup base and water until the soup base has dissolved. Place the cooked pasta into the skillet, and stir to combine with the vegetables; mix in the chicken strips and Swiss cheese until thoroughly combined. Spread the mixture into the prepared baking dish.
  5. Bake in the preheated oven until the casserole is hot and the cheese has melted, about 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 18, 2010

Let me start out by saying that I am NOT fond of Swiss cheese. That being said, this was a fantastic recipe and a hit at our table. The only changes made were very minor. I pre-diced the chicken before pan frying just to eliminate the cool down time before I could safely handle the cooked chicken. I also used a 9x13x2 inch baking pan as it didn't look like it would all fit into the specified pan. AND, just to make it more colorful, I used the tri-colored pasta and used red and orange peppers instead of the green pepper, which my family does not like. This would make a lovely presentation for guests and I will be making this again.

Most Helpful Critical Review
Dec 03, 2010

it was just ok.....dry, bland and way too much cheese

Dec 23, 2010

Really good! I made a few little changes to spice things up, but it was a good recipe overall

Nov 05, 2010

This was decent. It was good for a meal, but not a family favorite. Thank you for posting so we could all try!

Nov 05, 2010

Made this last night exactly as it's written and loved it! My picky roomate even enjoyed it and went back for seconds! We used an italian cheese blend instead of Swiss. We will be making this again!

Oct 28, 2010

I changed rotini noodles in for elbow macaroni and the swiss cheese to motzerella cheese. This way was the BOMB! Instead of frying the chicken i boiled it with a little bit of garlic and onion powder. I'm telling you it was one of the best dinners I ever made!

Oct 20, 2010

I did not care for this at all, but most of my family liked it okay, so that is why I am giving it 3 stars. I made it as the directions stated and it was very boring and dry. Needs more flavors and more liquid or sauce or something. I also think 1 lb of cheese was too much. I recommend covering with aluminum foil as that maybe would have helped it from drying out so much in the oven (the top noodles got stale and crunchy). Even still it needs more liquid.

Jan 25, 2011

AMAZING! The only changes i made was a I used Italian 5 blend cheese and i halfed the recipe since i was just cooking for one.


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  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 48.7 g
  • 16%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 35.8 g
  • 72%
  • Sodium
  • 360 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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