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Creamy Chicken, Bacon and Tomato Pasta

Creamy Chicken, Bacon and Tomato Pasta

  • Prep

    10 m
  • Ready In

    25 m
Philadelphia Cream Cheese

Philadelphia Cream Cheese

Chunks of tender chicken are simmered in a creamy tomato sauce with bacon, tossed with farfalle pasta, and sprinkled with Parmesan cheese for a quick and tasty weeknight dinner.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 621 kcal
  • 31%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 66.5g
  • 21%
  • Protein:
  • 41.2 g
  • 82%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Cook pasta as directed on package.
  2. Meanwhile, cook chicken in large skillet on medium heat 5 to 6 min. or until chicken is done, stirring occasionally. Add next 5 ingredients; mix well. Cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
  3. Drain pasta; place in large bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
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Reviews

MomZilla (Evin)
26

MomZilla (Evin)

1/13/2011

A solid four stars - I have to admit I made some changes but they seem fairly insignificant. I let my son pick the pasta, so he picked seashells, and instead of cooking the chicken, I used meat I picked off last night's roasted birdie. The MAJOR change was that I used plain canned tomatoes and seasoned them myself with salt, pepper, oregano, basil and garlic. I generally don't like the flavor of the "flavored" canned 'maters so I never buy them. Kept to the heart of the recipe though, and it was great. Really really good. I would recommend seasoning the chicken as you cook it, just as a general cooking rule. Salt pepper and garlic is all you'd really need and would add another layer of flavor to the recipe.

Sarah Jo
20

Sarah Jo

3/3/2011

Small changes due to what I had on hand. I used elbow macaroni and because I couponed it for REAL cheap, I used Philly's Italian Cheese and Herb cooking cream (the whole stinkin' container). I did spice my chicken before cooking it (onion powder, garlic powder, basil, oregano, pepper) and I did saute some fresh sliced onion, minced garlic, chopped red bell pepper and sliced baby bellas (had to use them--so why not throw it in?) in the skillet after I added the chicken. Had I NOT spiced my chicken and used a flavored cooking cream, it would have been bland. I think it still could use some oomph, like maybe some chicken broth instead of plain water, fresh chopped sweet tomatoes and more spices so I might play with the recipe still. I think it could be a great little skillet meal. For those of you who have spotted the cooking cream in your supermarket, this is a good way to use it.

Diane Blanchard Angell
17

Diane Blanchard Angell

1/12/2011

This was pretty good. It just crossed over the line from being too bland, tho. Next time I think I will add garlic and/or onions to kick it up a bit. I cooked the chicken in a tbsp. of butter and sprinkled it with seasoning salt.

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