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Prep
5m
Cook
45m
Total
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 190 degrees.
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For
4
M
I
240
g
Pasta of choice
500
g
Chicken breast, diced
150
g
Reduced fat soft cheese
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Per Serving
Calories
505kcal
Fat
8g
Saturates
4g
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M
Mark H
3 days ago
Delicious!!!
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Fraz
3 days ago
Woo hoo , aced it
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Allan L
5 days ago
Delicious!!
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Julie G
6 days ago
1st attempt at this one. Followed the recipe but not sure if I added the Philadelphia at the right stage. Came out really watery. Was tasty so will try again with maybe half the stock.
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Fraz
6 days ago
Great first effort Julie
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E
Eileen M
11 days ago
It's very watery and I wasn't sure when to add the soft cheese. I wonder if I added it too early.
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E
Eileen M
11 days ago
Eating it now. Tastes great but I think the pasta could have done with longer. That might be why it's quite watery. Will cook for longer next time.
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Karen E
12 days ago
Unreal. Halved the spice to keep my other half happy, but otherwise this was a winner all round. So simple. Will be on rotation here I think!
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Kate B
12 days ago
Made it too spicy!!!’
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Sally Maxwell
14 days ago
Fab fab fab. Delicious, another winner 😋
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J
JENNIFER W
16 days ago
Made this for dinner tonight. It was a bit watery I used big rigatoni pasta, think they just didn’t soak up the liquid. Plus I used medium seasoning and sauce 🥵next time I’ll use mild.
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H
Helen L
17 days ago
Sorry no pic, but was lovely great hit, will definitely make again
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A
Amanda H
18 days ago
When do you put in the soft cheese
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L
Louise L
18 days ago
Do you add the pasta in dry?
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Fraz
18 days ago
yes that’s right
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Prep
5m
Cook
45m
Total
50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 190 degrees.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
240
g
Pasta of choice
500
g
Chicken breast, diced
150
g
Reduced fat soft cheese
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
505kcal
Fat
8g
Saturates
4g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
M
Mark H
3 days ago
Delicious!!!
Like
Reply
Cancel
Fraz
3 days ago
Woo hoo , aced it
Like
Reply
Cancel
Allan L
5 days ago
Delicious!!
Like
Reply
Cancel
Julie G
6 days ago
1st attempt at this one. Followed the recipe but not sure if I added the Philadelphia at the right stage. Came out really watery. Was tasty so will try again with maybe half the stock.
Like
Reply
Cancel
Fraz
6 days ago
Great first effort Julie
Like
Reply
Cancel
E
Eileen M
11 days ago
It's very watery and I wasn't sure when to add the soft cheese. I wonder if I added it too early.
Like
Reply
Cancel
E
Eileen M
11 days ago
Eating it now. Tastes great but I think the pasta could have done with longer. That might be why it's quite watery. Will cook for longer next time.
Like
Reply
Cancel
Karen E
12 days ago
Unreal. Halved the spice to keep my other half happy, but otherwise this was a winner all round. So simple. Will be on rotation here I think!
Like
Reply
Cancel
Kate B
12 days ago
Made it too spicy!!!’
Like
Reply
Cancel
Sally Maxwell
14 days ago
Fab fab fab. Delicious, another winner 😋
Like
Reply
Cancel
J
JENNIFER W
16 days ago
Made this for dinner tonight. It was a bit watery I used big rigatoni pasta, think they just didn’t soak up the liquid. Plus I used medium seasoning and sauce 🥵next time I’ll use mild.
Like
Reply
Cancel
H
Helen L
17 days ago
Sorry no pic, but was lovely great hit, will definitely make again
Like
Reply
Cancel
A
Amanda H
18 days ago
When do you put in the soft cheese
Like
Reply
Cancel
L
Louise L
18 days ago
Do you add the pasta in dry?
Like
Reply
Cancel
Fraz
18 days ago
yes that’s right
Like
Reply
Cancel
