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Knock Off Disneyland Chicken Fusilli

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Julie Espy {White Lights on Wednesday}


  • 3/4 pound dry fusilli or rotini pasta
  • 3.2 ounces dry alfredo sauce mix 2 packages of Knorr sauce mix
  • 1/2 cup heavy cream
  • 1 1/4 cups 2% milk
  • 1/2 cup water
  • 2 tablespoons pesto
  • 1/4 to 1/3 cup sun-dried tomatoes diced
  • 2 chicken boneless skinless chicken breasts, diced
  • 2 tablespoons vegetable oil
  • Salt and pepper
  • Freshly grated Parmesan cheese


  1. Fill a large pot halfway full with water. Bring to a boil and generously season with salt. Add pasta, and cook according to package directions until al dente. Drain; set aside.
  2. While pasta cooks, heat oil in a large skillet over medium heat. Season chicken with salt and pepper to taste; add to hot skillet. Cook until chicken is no longer pink inside and begins to brown, 7 to 10 minutes. Keep warm; set aside.
  3. While pasta and chicken cook, make sauce. Add Alfredo sauce mix, heavy cream, milk, and water to a medium pot over medium-high heat. Whisk ingredients to combine, and bring to a boil, stirring frequently to prevent scalding or lumps. Once sauce boils, reduce heat to low. Add pesto and sun-dried tomatoes; stir until well combined, keep warm.
  4. Add pasta to bowl, top with chicken, and then generous helping of sauce. Top with grated Parmesan cheese.