Creamy PHILADELPHIA Penne Pasta with Chicken Recipe - Allrecipes.com
Creamy PHILADELPHIA Penne Pasta with Chicken Recipe
  • READY IN 25 mins

Creamy PHILADELPHIA Penne Pasta with Chicken

Recipe by  

"Stuffed green olives and fragrant rosemary leaves add Mediterranean flair to this simple pasta toss."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    25 mins

Directions

  1. Cook pasta as directed on package.
  2. Meanwhile, cook and stir chicken in hot oil in large skillet on medium heat 5 minutes or until chicken is cooked through, stirring frequently. Add remaining ingredients; cook 5 minutes or until cream cheese spread is completely melted and mixture is well blended.
  3. Drain pasta. Add to skillet; mix lightly.
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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2009

My daughter requested a creamy chicken pasta dish for her birthday party and I picked this for something different. I doubled the ingredients (for more people) and I tripled the milk and cheese for volume and added spices for flavor (based on other reviewers comments). The cream cheese and red pepper created a creamy delicious flavor. It was a big hit and we'll be having this again.

 
Most Helpful Critical Review
Aug 24, 2009

Righty. rather nice and really quick, very good when you dont have much time but you want flavour. But adaptions are needed, hence three stars. I doubled the milk, added garlic and some sliced mushrooms. When you add everything, dont cook for 5 minutes make it 10 so it thickens. Thank you, yummy!

 
Dec 03, 2008

I wish there was more sauce, maybe add more milk next time. It also could have used a bit more flavor to it. But I will make it again, my family loved it.

 
Jun 03, 2009

Took this to a church board meeting and it was a hit! One member is allergic to peppers, so I used some shredded carrot for color. Also used canned evaporated milk to enhance creaminess. Spiced it up a little w/ granulated garlic and a bit more rosemary and a few more olives than called for. Used a mix of boneless breats and thigh meat to save cost and add moisture. Very tasty. Held up well on the buffett!

 
Feb 25, 2009

Well, I did over cook it but it didn't seem very creamy and actually kinda flavorless. I try to stick to recipes but if I were to make this one again I would add some spices for flavor.

 
Aug 18, 2009

Definately a keeper! Made a few mods...salt and peppered the chix; sauteed sliced mushrooms in margarine before adding peppers; used capers instead of olives (no olives on hand); used only 1/4 red pepper (family doesn't like peppers); finally, used walnut and pesto raviolis instead of pasta. Could even add broccoli if you like.

 
Jan 08, 2010

Solid base recipe. I almost doubled the sauce, used 1 roasted red pepper (chopped) and added about 1 1/2 cups peas. Didn't use olives. Used spaghetti. Pretty tasty! The peppers gave it a nice rosy color.

 
Jul 29, 2009

Tasty, I used half and half cream, and also added about 4 tbls of cream cheese to, was perfect after this.

 

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Nutrition

  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 35.5 g
  • 71%
  • Sodium
  • 382 mg
  • 15%

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

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