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Chicken Philly Pasta

Updated: Feb 16, 2021

This recipe came about because I wanted a Chicken Philly, but I was out of french bread or rolls. I definitely didn't feel like going to the store so I just turned the recipe into a pasta dish. The sauce was inspired by my Spinach Artichoke Dip found in the When I Dip, You Dip section. Enjoy having a cream white sauce without having to use Heavy Cream! Have fun and be creative in the kitchen. Please don't be afraid to take chances. I hope you guys enjoy this dish!


(Serves 3-4 people)

Meat & Protein

3 Boneless, Skinless Chicken Breast or 6-7 chicken tenders


1 Whole Yellow Onion

1 Whole Green Bell Pepper

1 Cloves Garlic , minced

6 Baby Portobello Mushrooms, sliced

Baking & Spices

3 tsp Salt (more, if desired)

1 ½ tsp Cracked Black Pepper (more, if desired)

1 ½ tsp Garlic Powder

1 ½ tsp Dried Parsley

½ tsp Cayenne Pepper

½ tsp Chili Powder

½ tbsp Corn Starch


3 Cups of Water


1 cup Shredded Mozzarella Cheese

3 slices of Provolone Cheese

½ of (8-oz.) block Cream cheese

½ cup Sour cream

3/4 Cup of Almond Milk

Oils & Vinegars

1 tbsp. Olive Oil

2 tbsp. Vegetable Oil

Pasta & Grains

5 oz. Rotini Pasta (½ of box)


  1. Wash the Chicken Breast! Dry the chicken with paper towels and place on a flat pan or tray. Season the chicken with half of the ½ tsp Salt, ½ tsp Cracked Black Pepper, ½ tsp Garlic Powder, and 1 tsp Dried Parsley, ½ tsp Cayenne Pepper, and ½ tsp Chili Powder. Set aside.

  2. Before cooking the chicken, start the pasta. Add 3 cups of water to a large pan. Add in 2 tbsp of Vegetable Oil, and the 2 tsp of Salt. Bring the water to a boil and then add the Rotini Pasta. Cook the pasta until al dente (not fully cooked). Drain and set aside.

  3. Heat up a cast iron skillet , add Vegetable Oil, and cook the chicken. Make sure to sear both sides for 3-4 minutes. Set the chicken aside on plate covered with foil. Let the chicken cool down and slice it on the bias (at a diagonal).

  4. Add the sliced bell peppers, onions, mushrooms and minced garlic to a pot with olive oil. Sauce for 7-10 minutes. Season the vegetables with ½ tsp of salt and ½ tsp of pepper. Remove the vegetables and set aside.

  5. On low heat add Cream Cheese, Sour Cream, ½ tsp Salt, ½ tsp Pepper, ½ tbsp of Corn Starch, and 1 tsp Garlic Powder into the pot. Heat and stir until smooth. Slowly add in the almond milk and stir. Let simmer before adding cheese. Add 3/4 cup of shredded mozzarella cheese and 3 slices of provolone cheese.

  6. Add back in all vegetables and top with 1/4 cup of shredded mozzarella cheese.

  7. Add in sliced chicken let cook for 2-3 more minutes.

  8. Serve and enjoy!

Now you have something cooked from the SOUL. Serve it to the CULTURE!

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