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cooked Philadelphia cream cheese chicken pasta in a pan.

Philadelphia Cream Cheese Chicken Pasta Recipe

Kemi
This Philadelphia cream cheese chicken pasta recipe is easy, quick, and can be on the table in just 30 minutes. This pasta with cream cheese and chicken is creamy, cheesy, bursting with flavors, comforting, and filling. Let me show you how to make it.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, British
Servings 4
Calories 540 kcal

Equipment

  • Pot
  • Pan

Ingredients
  

  • 300 g Chicken
  • 165 g Cream Cheese
  • 300 g (10.5oz) Pasta
  • ¼ cup Chopped Onion
  • 3 cloves Garlic minced
  • 1 teaspoon Paprika
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon Black pepper or to taste
  • 1 tablespoon Olive oil
  • ¼ teaspoon each Garlic granules and onion granules
  • ¼ cup Parmesan
  • ½ - 1 cup Chicken stock or water

Instructions
 

  • Trim off the fat from the chicken and pat dry.
  • Mix together the paprika, Italian seasoning, onion granules, garlic granules, black pepper, and salt.
  • Season the chicken breast with half of the seasoning.
  • Place a pan on the stove on medium heat then add in oil.
    Heat the oil then add in the seasoned chicken. Fry the side for 3-4 minutes then flip the chicken to cook the other side for another 3-4 minutes or till it is cooked through.
  • Transfer chicken fillets to a plate, let them rest for 5 minutes then slice, or cube. You can also leave them as fillets if you prefer.
  • Add water to a pot and bring to a rapid boil. Add salt, and pasta, stir, then cook it till it's aldente or simply follow the package instructions for cooking it.
    Reserve ¼ cup of pasta water, drain the pasta in a colander, and set it aside.
  • In the same skillet used to cook the chicken, add chopped onion and saute tills it is aromatic and soft.
    Add the minced garlic and fry for a minute then add the seasoning. Stir then reduce the heat to low.
  • Add the cream cheese, then chicken stock and pasta water.
    Stir until dissolved and smooth then Stir in the parmesan cheese and cook for a minute or till the cheese is melted and it starts to bubble then add in the chicken.
  • Add the pasta then stir till all are well combined.
    Garnish with basil or parsley leaves (Optional)
  • Serve and enjoy

Notes

  • You can season the chicken with any seasoning of your choice. Cajun seasoning, chicken breast seasoning, and jerk seasoning are some I like to use.
  • When cooking the chicken, ensure the skillet is heated before adding the chicken so you get a nice sear on them.
  • The chicken should be cooked through with no pinkness in the middle and the juice running clear and the internal temperature at the thickest part at least 165F before taking it out of the skillet to a plate.
  • Rest the chicken for a few minutes before slicing so that the juice inside has time to redistribute.
  • You can slice or cube the chicken or leave them as fillets in the sauce. The decision is yours.
  • Deglaze the skillet to get the brown bits in the sauce. Do this by scraping the bottom of the skillet when you've added the chicken stock and pasta water.
  • Reserve pasta water and add some to the cream cheese sauce for a silkier texture.
  • Use any pasta of your choice for this recipe. Follow the package instruction to cook the pasta aldente.
  • Cream cheese chicken with pasta is best served hot.

Nutrition

Calories: 540kcalCarbohydrates: 60gProtein: 19gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 69mgSodium: 160mgPotassium: 323mgFiber: 3gSugar: 4gVitamin A: 652IUVitamin C: 3mgCalcium: 74mgIron: 2mg
Keyword cream cheese chicken and pasta, cream cheese chicken pasta, Philadelphia chicken pasta, Philadelphia cream cheese chicken pasta
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