Main dishes

Creamy Chicken & Pasta Bake

photo by:kraft

Multigrain rotini pasta, broth and three kinds of cheese take this yummy chicken bake to a whole new level of deliciousness.

time

prep:

25 min

total:

40 min

servings

total:

4 servings, 1-1/2 cups each

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What You Need

1-1/2

cups multi-grain rotini pasta, uncooked

cups small broccoli florets

lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2

cup fat-free reduced-sodium chicken broth

oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided

Tbsp. KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.

MEANWHILE, cook chicken in large skillet sprayed with cooking spray on medium heat 5 min., stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add Neufchatel; cook and stir on low heat 1 min. or until melted. Remove from heat. Stir in 1/2 cup mozzarella.

DRAIN pasta mixture. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.

BAKE 15 min. or until heated through. Sprinkle with remaining cheeses; bake, uncovered, 3 min. or until mozzarella is melted.

Kraft Kitchens Tips

Special Extra

Add 1/2 tsp. dried basil leaves to skillet along with the chicken.

Substitute

Bake in 2-qt. casserole instead of the square baking dish.

How to Safely Handle Raw Chicken

Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.

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Stormy5282

posted:

8/27/2013

I used a pound of pasta and over a pound of chicken, so I doubled up all the ingredients in the recipe. Even with doing that and seasoning the chicken while cooking and adding additional cheese at the end, the dish still didn't have much taste. It was OK, but needs more flavor. I may not make this dish again.

PRichey02

posted:

8/19/2013

My husband also said too dry. I like acook's idea of adding the green enchilada sauce idea. My family would like that

Kellykels01

posted:

10/18/2012

This was the best! It did not last very long at the dinner table. The only change that I made was doubling the sauce. It seemed like it was going to be too dry, so I added more cream cheese, cheese and broth. It turned out perfect and I will definitely make this often.

a cook

posted:

8/16/2012

The amount of sauce didn't seem to be quite enough so I added what I had on hand: a can of green enchilada sauce. I crumbled parmesan cheese mixed with smashed taco chips on top. Has plenty of flavor and moist enough!

Rosiecheex

posted:

8/14/2012

This tasted good but I would rather have a thicker sauce.

a cook

posted:

3/12/2012

I used 2c pasta with 2 c broccoli to balance it out. Everything else, except for cheese on top, I followed exactly. It was nice and moist, with perfect amounts of each flavor. This is my husband's new favorite dish!

SLaugois

posted:

2/4/2012

This was so good I just had to have seconds. I also added bread crumbs on top to give it a crunch. My 1 year old even loved it and she's a picky eater.

misshoney620

posted:

1/11/2012

I doubled the cream cheese and broth due to other reviews that this was dry but I found it to be too soupy and not nearly cheesy enough. I didn't think there was much flavor and I wouldn't make this again.

wintekat

posted:

12/2/2011

We love this. I always double the sauce recipe, add garlic and onion powder, and add more cheese on top

a cook

posted:

8/19/2011

I only had chicken thighs on hand and they worked perfectly. Hubby suggested changing up the veggies, which I may try next time.