Go Back
–+ servings
Close up of creamy Philadelphia chicken pasta in large stainless steel pan, garnished with fresh basil and lemon wedges.
Print Recipe
4.80 from 50 votes

Creamy Philadelphia Chicken Pasta (Cream Cheese Pasta)

There’s nothing better than a plate of this creamy Philadelphia chicken! This decadent dish gets a healthy makeover for weekly dinners.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: mains
Cuisine: American
Servings: 6
Calories: 577kcal
Author: Mimi Harrison
Cost: £1.43

Equipment

Ingredients

  • 700 g chicken breast, butterflied (sliced in half across width) (£4.60)
  • 140 g Philadelphia (original) (£2.25/2)=(£1.13)
  • 3 courgettes, spiralized (£1.20)
  • ½ lemon, juiced + zest (£0.30)
  • 1 large white onion, finely diced (£0.15)
  • 3 cloves garlic, minced (£0.39)
  • 500 g spaghetti, cooked according to packet instructions (£0.23)
  • Fresh basil (£0.55)

Cupboard Essentials

  • 600 ml chicken stock
  • 1 tbsp dried tarragon
  • 1.5 tbsp cornflour + 50ml hot water
  • 2 tbsp olive oil
  • Salt & Pepper
Metric - US Standard

Instructions

  • Add half of the oil into a wide/ deep pan, increasing the heat to high. Season both sides of the sliced chicken breast with salt and pepper. Add the chicken to the hot pan and fry each side for 3 minutes (longer if the pieces are thicker).
  • Set the chicken aside. Deglaze the sticky meaty bits on the bottom of the pan with a splash of water & add the remaining oil, along with the onion.
  • Reduce the heat and fry the onions for around 5 minutes. Then, add the garlic, zest of half a lemon, and tarragon. Fry for a couple of minutes.
  • Reducing heat to low, add the cream cheese into the pan. Slowly pour the chicken stock into the pan slowly whilst continuously stirring until combined. Stir the cornflour slurry into the pan and add a squeeze of lemon.
  • Place the seared chicken breast back into the pan and increase the heat to medium/low. Cook for 10-15 minutes or until the chicken is fully cooked. Add the lemon juice during the final minute of cook time. During this time add the spaghetti to heavily salted pasta water. Blanch the courgettie for the final one minute of cook time.
  • Serve the creamy philadelphia chicken with a portion of spaghetti and courgettie. Top with fresh basil and black pepper, enjoy!

Nutrition

Calories: 577kcal | Carbohydrates: 70g | Protein: 41g | Fat: 13g