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Triple Cheese Chicken & Mushroom Pasta Bake
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Triple Cheese Chicken & Mushroom Pasta Bake

45 Min(s)
25 Min(s) Prep
20 Min(s) Cook
A cheesy trifecta—cream cheese, mozzarella, and Parmesan—gives this Triple Cheese Chicken & Mushroom Pasta Bake its awesome creaminess.
What You Need
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4 servings
Original recipe yields 4 servings
1-1/2 cups multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 lb. sliced fresh mushrooms
1 tsp. dried basil leaves
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
1 can (14-1/2 oz.) diced tomatoes, well drained
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Mozzarella Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
1
Heat oven to 375ºF.
2
Cook pasta as directed on package, omitting salt.
3
Meanwhile, cook and stir chicken, mushrooms and basil in large nonstick skillet on medium-high heat 3 min. or until chicken is lightly browned. Stir in pasta sauce and tomatoes; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add cream cheese; cook and stir until melted.
4
Drain pasta. Add to chicken mixture with 1/2 cup mozzarella; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray.
5
Bake 20 min. or until heated through. Top with remaining cheeses; bake 3 min. or until mozzarella is melted.
Nutrition
Calories
490
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 8g
40%
Trans Fat 0.5g
Cholesterol 105mg
35%
Sodium 880mg
38%
Total Carbohydrates 42g
15%
Dietary Fibers 6g
21%
Sugars 9g
18%
Protein 44g
88%
Vitamin A
35%
Vitamin C
20%
Calcium
25%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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