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Creamy Chicken and Tomato Pasta

Creamy Chicken and Tomato Pasta

  • Prep

    25 m
  • Ready In

    50 m
Classico

Classico

Chicken-noodle casserole is updated with dried tomatoes, fresh basil, and Classico® Light Creamy Alfredo pasta sauce.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot olive oil over medium-high heat for 30 seconds. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Drain fat. Carefully add wine or broth, snipped basil, and parsley. Cook for 1 minute more.
  2. In a large mixing bowl combine cooked pasta, chicken mixture, Classico(R) Light Creamy Alfredo pasta sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper.
  3. Transfer to a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree F oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. Garnish with fresh basil, if desired.
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Reviews

ebgold32
4

ebgold32

12/23/2012

This was very good and easy to make, I used bow tie pasta and left out the shallots. I will make this again and maybe try a different type of pasta next time, just to mix it up.

ntr13
1

ntr13

4/8/2014

My son and I liked this recipe very much. I followed the recipe as written but used canned diced tomatoes (drained). Will make again. Thanks for sharing this recipe

Imapep
0

Imapep

9/3/2014

I didn't follow the recipe exactly but I just didn't care for the basic foundation.

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