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Chicken Alfredo-Pesto Pasta


The entire family is sure to love this creamy hot pasta dish.

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  • 220 g angel hair pasta (capellini), uncooked
  • 2 tsp. oil
  • 1 lb. (450 g) boneless skinless chicken breast s, cut into bite-size pieces
  • 2 cups milk
  • 125 g (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
  • 1 large red pepper , cut into strips
  • 1/4 cup Kraft 100% Parmesan Grated Cheese
  • 2 Tbsp. pesto


Servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 15mins
Cost Average budget


Step 1

Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until done.

Stir in milk and cream cheese spread; cook 3 min. or until cream cheese is completely melted and mixture is well blended. Add peppers, Parmesan and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.

Drain pasta. Add to cream cheese mixture; toss to coat.


Substitute 1-1/2 cups roasted red pepper strips for the fresh red pepper strips.

For more intense flavour, stir in 1 Tbsp. lemon zest or 1/2 cup dry-cured olives along with the peppers, Parmesan and pesto.

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