Cream Cheese Pasta

Cream Cheese Pasta

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  • 12 oz. garden noodles, cooked
  • 1 large chicken breast, diced and cooked
  • 8 oz. cream cheese
  • 3/4 c. grated Parmesan cheese
  • 1/2 c. butter
  • 1/2 c. milk
  • 2 tsp. parsley
  • 1/2 bag of frozen California-style vegetables (broccoli, carrots, cauliflower)


Boil noodles in water until tender. Dice chicken, then cook on medium heat until golden brown. In a medium sauce pan, mix cream cheese, Parmesan cheese, butter, milk, and parsley on low heat until melted. Add vegetables to chicken and stir until vegetables are cooked through. Mix completed sauce with noodles and then serve.