Chicken Alfredo
No Video
  • Prep time 25 '
  • Total time 25 '


  • 300 g tagliatelle
  • 1 tbsp oil
  • 3 chicken fillets, sliced into bite-sized pieces
  • salt and black pepper
  • 270 g Philadelphia Light with Garlic & Herbs
  • 200 ml whole milk
  • 150 g grated Parmesan


  • Bring a pot of salted water to the boil and cook the tagliatelle according to the package instructions.
  • Heat the oil in a large saucepan pan over a medium-high heat. Add the chicken and season with salt and pepper. Cook for about five minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
  • Reduce the heat and stir in the cream cheese until melted. Whisk in the milk and bring to a simmer until the sauce thickens slightly.
  • Stir in the Parmesan and chicken. Season with black pepper.
  • Drain the tagliatelle, reserving a bit of the pasta water. Stir the pasta into the sauce, adding a bit of the water to thin it out if needed. Serve hot.


Nutritional Information

Typical values Per Recipe
Energy 11558.0 kj
Energy 2760.0 kcal
Fat 121.8 g
Carb 254.4 g
Protein 220.2 g
Saturated fat 60.0 g
Salt 3.3 g
Dietary fibre 6.0 g
Sugars 28.2 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.