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Eat & Drink, Favourite Recipes

Chicken Alfredo Pesto Pasta

Made a delicious pasta today from leftovers. Forgot to take a picture tho!

Makes 2 servings.


  • 200g pasta of your choice (I used fine spagetti)
  • 1 zucchini, finely sliced
  • 1 onion
  • 2 garlic cloves, chopped
  • 2 chicken breasts, cut into bite sizes (I used leftover baked chicken from yesterday’s dinner)
  • 200ml milk
  • 60g Philadelphia cheese
  • 2 Tbs grated parmesan cheese
  • 1 Tbs pesto
  • Olive oil
  • A pinch of Italian herb mix
  • Salt to taste


  1. Cook onion in 1 Tbs olive oil over medium heat for 7 mins or until soft.
  2. Add garlic and cook for 2 or 3 mins more.
  3. Add zucchini and cook for 10 mins longer. Remove and set aside.
  4. Pan fry chicken pieces until cooked. Remove and set aside.
  5. Cook pasta as directed on the package.
  6. Meantime, re-using the same pan, heat milk and Philadelphia cheese for 3 mins or until cheese is completed melted and well blended.
  7. Add parmesan, pesto and Italian herbs, cook for another 3 mins longer.
  8. Drain pasta. Add cream cheese mixture, zucchini and chicken pieces. Toss to coat.
  9. Season to taste. Bon appetit!

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