Chicken Capri Pasta

Chicken Capri Pasta

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"Chicken, broccoli florets, and red pepper strips are quickly pan fried, simmered in a creamy herb and garlic sauce with vermicelli, and then topped with Parmesan cheese."
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30 m servings 487 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 50.6g
  • 16%
  • Protein:
  • 35.6 g
  • 71%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 598 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Cook pasta as directed on package, omitting salt.
  2. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and vegetables; cook and stir 6 to 7 min. or until chicken is done. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.
  3. Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Sprinkle with Parmesan. Serve immediately.


  • Substitute: Substitute uncooked deveined peeled medium shrimp for the chicken.



I made this when the Philly cooking creams were first advertised- delish! It's now a go-to meal in our dinner rotation.

So I used this as a base recipe. It's hard to rate based on so many changes. So my rating is based on my changes. I sauteed up 1/2 cup onions, 4 cloves of garlic...added the red pepper and br...

We tried this as a quick meal and it was absolutely nothing special.

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