Chicken Alfredo
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  • 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