Creamy Tomato-Basil Pasta with Chicken Recipe -
Creamy Tomato-Basil Pasta with Chicken Recipe
  • READY IN 30 mins

Creamy Tomato-Basil Pasta with Chicken

Recipe by  

"A few fresh ingredients transform chicken and pasta into this simple and creamy flavor-filled dish."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins

    30 mins


  1. Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.
  2. Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.
  3. Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.
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  • Serving Suggestion: Serve with a crisp tossed green salad.
  • Variation: Substitute 1 lb. uncooked deveined peeled medium shrimp for the chicken, cooking shrimp in the dressing 5 to 6 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet; cover to keep warm. Wipe out skillet, then continue as directed.

Reviews More Reviews

Jan 06, 2011

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!

Mar 26, 2010

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!


20 Ratings

Jul 30, 2010

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!

Aug 09, 2010

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.

Apr 05, 2010

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.

Jan 19, 2010

Was delicious for a change!! I substituted neufchatel for cream cheese and it was creamy and just the right amount of flavor!!

Apr 25, 2013

We just made this recipe tonight and it was delicious! We did not have grape or cherry tomatoes but diced up a few Roma tomatoes. We also cut up zucchini and yellow squash to give it some extra color and sneak in veggies for our daughter. It was perfect and we look forward to making this again. Thanks for the recipe!

Aug 18, 2011

Marinate and grill the chicken it is amazing! It adds a nice charred flavor. I always use fresh garlic in this recipe and somtimes I use the garlic phiadelphia cooking creme instead of regular cream cheese. You might want to double the sauce recipe too because you just can't get enough of it.


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  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 47.6 g
  • 15%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 36.2 g
  • 72%
  • Sodium
  • 516 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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