Ronzoni Easy Basil Alfredo With Chicken

Ronzoni Easy Basil Alfredo With Chicken

Make a classic Alfredo an easy main dish for today with chicken and cream cheese.

Prep Time: 20 min.
Start to Finish: 30 min.


1 tablespoon olive or vegetable oil
1 large onion, sliced
3/4 lb. boneless, skinless chicken breasts, cut into thin strips
1 cup milk
1 teaspoon dried basil leaves
1 pkg. (3 oz.) cream cheese, cubed
1 jar (7 oz.) roasted red peppers, drained and sliced into thin strips (optional)
1 pkg. (12 oz.) RONZONI Fettuccine or Roasted Garlic Fettuccine, uncooked
1/2 cup grated Parmesan cheese

In large skillet over medium heat, heat oil; add onion. Cook until lightly browned, about 8 minutes, stirring occasionally. Add chicken; cook 5 minutes, stirring occasionally, or until thoroughly cooked. Stir in milk and basil; heat just to boiling. Reduce heat; add cream cheese and peppers, stirring frequently, until cream cheese melts and sauce is smooth. Keep warm. Meanwhile, cook pasta according to package directions; drain. Stir Parmesan cheese into sauce. Toss hot pasta and sauce; serve immediately. 6 servings.

Source: Ronzoni Pasta website, 2001 (accessed on the Wayback Machine)