Chicken Pasta Alfredo

Photo: psfreeman

Canned chicken makes it easy to make this creamy pasta dish in just over 30's a lifesaver on a busy day. For a more traditional Alfredo sauce, substitute 2 tablespoons butter and 1 1/2 cups heavy cream for the cream cheese and milk. Proceed as directed above. 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water may be substituted for the 12.5-ounce can. Recipe from Campbell's Kitchen.

Yield: 4 servings ( Serving Size: about 1 2/3 cups each )
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  • 1/2 of an 8-ounce package cream cheese, cut into cubes
  • 1 1/2 cup(s) milk
  • 3/4 cup(s) grated Parmesan cheese
  • 1 12 1/2-ounce can(s) SwansonxC2xAE Premium White Chunk Chicken Breast in Water, drained
  • 1 cup(s) frozen peas, thawed
  • 1/2 of a 1-pound package fettuccine, cooked and drained


  1. • Heat the cream cheese and milk in a 10-inch skillet over medium heat to a boil, stirring constantly. Stir in 1/2 cup Parmesan cheese. Reduce the heat to low. Cook for 5 minutes or until the cream cheese is melted, stirring often.
  2. • Add the chicken, peas and fettuccine to the skillet and toss to coat. Cook until the mixture is hot and bubbling. Sprinkle with the remaining Parmesan cheese.
July 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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