Creamy Tomato-Basil Pasta with Chicken

Creamy Tomato-Basil Pasta with Chicken
  • Prep Time
  • 4Servings


  • 3 cups penne pasta, uncooked
  • 1/4 cup Kraft® Sun-Dried Tomato Dressing, divided
  • 4 small boneless skinless chicken breasts (1 lb)
  • 1 cup fat-free reduced-sodium chicken broth
  • 1/2 teaspoon of each garlic powder and black pepper
  • 4 ounces (1/2 of 8-oz. pkg.) Philadelphia® Neufchatel Cheese, cubed
  • 2 cups grape tomatoes
  • 1/2 cup Kraft® Shredded Parmesan Cheese
  • 8 fresh basil leaves, cut into strips


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.

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.

Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.