This is a super easy recipe to make ahead of time and pop in the oven on those busy nights. I added some additional spices, but overall it was pretty good and I was able to sneak in some veggies. I think it would be tasty with some breadcrumbs on top as well. Being such a simple dish there’s lots of inspiration to add in what you like.

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Creamy Pasta
(Adapted from Food and Family Spring 2009 Magazine)

1 1/2 cups pasta, uncooked

1 small bunch broccoli, cut into florets (about 3 cups)
1 pound boneless skinless chicken breast, cut into bite-size pieces
1/2 cup chicken broth
2 ounces cream cheese, cubed
1 cup Mozzarella cheese, divided
2 tablespoons grated Parmesan cheese

Heat oven to 375 degrees F. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes.

Meanwhile, heat large nonstick skillet on medium high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequetly.

Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until melted.

(I added a bunch of my usual spices since there really wasn’t much flavor added.)

Stir in 1/2 cup mozzarella. (I have to confess I used more I really like cheesy dishes.)

Drain pasta and broccoli. Add chicken mixture; mix lightly. Spoon into 8 inch square baking dish, cover.

Bake 15 minutes or until heated through. Sprinkly with remaining cheeses. Baked, uncovered, 3 minutes or until melted. Let stand 5 minutes.

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