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Creamy Chicken Pasta Toss

Creamy Chicken Pasta Toss recipe
photo by:kraft
Want to get some veggies on the table with no fuss from the family? You can easily (and deliciously) get it done with this Creamy Chicken Pasta Toss.
10 min
35 min
4 servings, 2 cups each
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My kids eat their vegetables with no fuss with this recipe. The men in my house always ask for seconds.
As written, this recipe would be very bland. However, it does have potential. That is why I gave it 2 stars. DEFINITELY cook the pasta separately or add a can (2 c.) of chicken broth. Two cups liquid does NOT cook 3 cups pasta. I seasoned with onion, garlic, Italian seasoning and black pepper. Big improvement, but I am still working on the amounts. As written, I would not make this recipe again. As altered, I will.
There was not enough liquid to cook the pasta, so I had to keep added liquid and it took forever to cook! It was also pretty bland.
This was a dissapointment. The cheese and milk cooked dry before the pasta was done. I was able to make this meal great by adding a jar of alfredo sauce and some xtra milk.
I made this with leftover chicken instead of making the chicken with the recipe and it was a great dish for using up leftovers. It was a bit on the bland side so we added salt as we ate. I will make it again, but I'll probably add some flavoring and perhaps Parmesan cheese as some other commenters suggested.
Pretty good. It did need Parmesan cheese for extra flavor.
Bland. Would not make again without changing a lot.
Following the recipe as is, it will not turn out well. I was able to doctor it up though so it was edible. The sauce was very bland and I had to add a LOT more milk in order to get the noodles to cook properly. I added seasoning salt, pepper, and Parmesan cheese to make it taste alright. I won't make this again.
As a base, I found this to be really great. However, I did make several changes, as I saw several reviews that mentioned that the pasta never got cooked, and the food was dry: First, I used chicken broth as a supplement when the milk was about halfway absorbed. This helped to continue the cooking without a hitch. Second, in order to avoid anything becoming overdone from adding frozen veggies at the last minute, I actually thawed the veggies in the microwave. Last, I SEASONED!!! Salt and pepper go a long way, but since I don't like too much black pepper in a recipe with cheese (the sauce turns gray), I used a mix of Italian pepper and white pepper to get a really nice spice. Add some basil, garlic, onion, and oregano, and this got rave reviews from the whole family.
Awful. The rotini was so pasty and the milk wasn't enough. Also, there really was no taste. I had to put lots of pepper, garlic and onion powder in it, and the pastiness of the rotini still was overpowering and made this inedible.
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