Chicken Pasta Alfredo

Campbell's Chicken Pasta Alfredo Recipe

Canned chicken makes it easy to make this creamy pasta dish in just over 30's a lifesaver on a busy day.

At a glance


20 min.


35 min.



Servings: about 1 2/3 cups each

Cook: 15 min.

Made With

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

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What You'll Need

1/2 of an 8-ounce package cream cheese, cut into cubes
1 1/2 cups reduced fat (2%) milk
3/4 cup Parmesan cheese
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 cup frozen peas, thawed
1/2 of a 1-pound package fettuccine pasta, cooked and drained

How to Make It

  • 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.

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  • Flavor Variation: 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.
  • Easy Substitution: You can substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water for the 12.5-ounce can.
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