Philadelphia Lemon Chicken Pasta
No Video
  • Prep time 20 '
  • Total time 20 '


  • 300 g penne pasta
  • 150 g green beans
  • 2 large skinless chicken breasts, weighing about 400g in total
  • 2 tsp olive oil
  • juice of 1 lemon
  • 150 g Philadelphia with Garlic & Herbs
  • 4 tbsp (60ml) chicken stock


  • Cook the pasta in a large pan of boiling water as directed on the packet. Five minutes before the end of the cooking time add the beans to the pasta. Drain when cooked.
  • Meanwhile, cut the chicken breasts into slices. Heat the oil in a large frying pan and add the chicken. Cook the chicken until it is browned and cooked through. Then stir in the lemon juice.
  • Add the stock and Philadelphia. Heat gently until the Philadelphia has melted and formed a sauce but do not boil.
  • Add the pasta and beans to the lemony chicken mixture and stir together. Serve immediately.


  • You don’t have to use penne for this recipe. Use a pasta of your choice. If liked, replace the green beans with broccoli florets.

Nutritional Information

Typical values Per Recipe
Energy 8141.0 kj
Energy 1944.0 kcal
Fat 40.0 g
Carb 230.4 g
Protein 171.2 g
Saturated fat 19.2 g
Salt 2.8 g
Dietary fibre 11.2 g
Sugars 19.6 g
We are using cookies in order to facilitate your navigation on this website. You can read about How We Use Cookies and see Managing Cookies to change your settings at any time on our Cookies page. By continuing to navigate on this website or clicking on the Close button below you accept our policy regarding the usage of cookies on our "Cookies" page.