Recipe by PHILADELPHIA Cream Cheese
"A few fresh ingredients transform chicken and pasta into this simple and creamy flavor-filled dish."
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penne pasta, uncooked
KRAFT Sun-Dried Tomato Vinaigrette Dressing
4 (4 ounce)
boneless, skinless chicken breasts
fat-free, reduced-sodium chicken broth
PHILADELPHIA Neufchatel cheese, cubed
KRAFT Shredded Parmesan Cheese
fresh basil leaves, cut into strips
This recipe was fantastic! I added the cooked chicken to the pasta and sauce to mix it altogether just before serving. Don't skip on the basil, it adds amazing fresh flavor. Next time I may add capers or artichokes!
I made this for dinner tonight and it was delicious! I'll be making this again, but next time I may cut down on the amount of pasta. I like my pasta with a little bit more sauce, but that's a personal preference. This one is definitely a keeper!
very good! I used a KRAFT red pepper vinaigrette because i couldn't find the sun-dried tomato kind. I added extra veggies (red pepper, zucchini) and cooked them in the dressing for a while to marinate them a bit. I also marinated the chicken in the dressing for a while too. Very good! will for sure save this recipe and make it again!
This is amazing, this was the first meal my boyfriend made me and it was sooo good. Although we used regular cream cheese in place of the neufchatel cause we didnt know what that was, and we used cherry tomatoes instead of grape and it was so much better. I really recommend trying it out!!!
This was a great early spring way to enjoy tomato and basil pasta, one of our summer favorites. Next time I'll add some garlic. I squeezed a bit of lemon juice on after my first bit for some extra tang. I recommend that.
Was delicious for a change!! I substituted neufchatel for cream cheese and it was creamy and just the right amount of flavor!!
This recipe is very tasty. I was surprised by how much flavor the chicken had. It was very moist, also. (Be sure to let it rest before slicing.) I sliced the chicken very thinly, and we had leftovers for chicken salad the next day. The sauce is very rich and flavorful. The only downside is that my tomatoes were too tart. Next time, I'll use halved cherry tomatoes on the vine. They are sweeter and have a better texture when cooked.
We all really enjoyed this even the picky teenagers. I used both chicken and shrimp. A definate keeper. The only changes were that I marinated the shrimp and chicken in the dressing for a few hours and used a couple cloves of pressed garlic.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Tomato-Basil Pasta with Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 427
** Calories from Fat: 89
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