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Creamy Chicken & Pasta Bake
Creamy Chicken & Pasta Bake

Creamy Chicken & Pasta Bake

51 Review(s)
Healthy Living
Cook Minutes 40 Min
Prep : 25 Min Cook: 15 Min
You won’t believe the irresistible flavour of this chicken and pasta dish.
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What do I need ?
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups multi-grain rotini pasta, uncooked
3 cups broccoli florets
1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup 25%-less-sodium chicken broth
1/4 cup Philadelphia Light Cream Cheese Product
3/4 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
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How do I make it ?
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Step 1
Heat oven to 375ºF.
Step 2
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min.
Step 3
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 cream cheese product; cook and stir on low heat 1 min. or until cream cheese is melted. Remove from heat. Stir in 1/2 cup mozzarella.
Step 4
Drain pasta mixture. Add to chicken mixture; mix lightly. Spoon into 8-inch square baking dish; cover.
Step 5
Bake 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.
Kraft Kitchen Tips!
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Special Extra
Add 1/2 tsp. dried basil leaves to partially cooked chicken in skillet along with the broth.
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Substitute
Substitute a 2.5-L casserole dish for the square baking dish.
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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.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
430
Calories From Fat
0
% Daily Value
Total fat 9 g
14 %
Saturated fat 4.5 g
23 %
Cholesterol 85 mg
Sodium 390 mg
16 %
Total carbohydrate 43 g
14 %
Dietary fibre 7 g
28 %
Sugars 3 g
Protein 41 g
Vitamin A
20 %
Vitamin C
80 %
Calcium
20 %
Iron
25 %
Servings
4 servings, 2 cups (500 mL) 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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