How to Make Creamy Tomato-Basil Pasta with Chicken

Ingredients

• 12 oz Penne Pasta (dry, uncooked)
• 1/2 cup Craft Sundried Tomato Dressing (store‑bought, use half for sauce and half for cooking chicken)
• 1 lb Boneless Skinless Chicken Breast (cut into 2 large pieces or left whole)
• 1 cup Fat‑Free Reduced Sodium Chicken Broth (low‑sodium)
• 1/2 tsp Garlic Powder
• 1/4 tsp Black Pepper (freshly ground if possible)
• 4 oz Philadelphia Cream Cheese (full‑fat, cubed)
• 1 cup Cherry or Grape Tomatoes (halved)
• 1/4 cup Craft Shredded Parmesan Cheese (freshly shredded if possible)
• 1/4 cup Fresh Basil (cut into thin strips)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the penne pasta and cook according to package directions until al dente, about 12 minutes. Drain and set aside.

   Time: PT12M

   Temperature: boiling

2. Cook the Chicken

   While the pasta cooks, heat 1/4 cup of the sundried tomato dressing in a large skillet over medium heat. Add the chicken breasts, cover, and cook 5‑6 minutes per side until the internal temperature reaches 165°F.

   Time: PT12M

   Temperature: medium

3. Keep Chicken Warm & Clean Skillet

   Transfer the cooked chicken to a plate and loosely cover with foil to keep warm. Carefully wipe out the skillet with a paper towel.

   Time: PT2M

4. Build the Sauce Base

   Return the skillet to medium heat and add the remaining 1/4 cup sundried tomato dressing, chicken broth, garlic powder, and black pepper. Stir and heat for about 4 minutes until the mixture is hot.

   Time: PT4M

   Temperature: medium

5. Incorporate Cream Cheese

   Add the cubed Philadelphia cream cheese to the skillet. Whisk continuously for 2 minutes until the cheese fully melts and the sauce becomes thick and creamy.

   Time: PT2M

   Temperature: medium

6. Add Tomatoes

   Stir in the halved cherry tomatoes and cook for 3 minutes, allowing them to soften slightly.

   Time: PT3M

   Temperature: medium

7. Combine Pasta with Sauce

   Add the drained penne to the skillet, tossing to coat the pasta evenly with the creamy sauce. Cook for another 2 minutes so the pasta absorbs some flavor.

   Time: PT2M

   Temperature: medium

8. Finish with Parmesan and Basil

   Stir in the shredded Parmesan cheese and fresh basil strips. Cook for 1 minute until the Parmesan melts and the basil wilts. Serve the pasta topped with the warm chicken.

   Time: PT1M

   Temperature: medium

Nutrition Facts

Calories

520

Protein

32g

Carbohydrates

55g

Fat

16g

Fiber

3g