Cheesy Chicken And Pepper Pasta Bake Recipes

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CHEESY CHICKEN AND PEPPER PASTA BAKE



Cheesy Chicken and Pepper Pasta Bake image

You cook the rotini and broccoli together, and use quick-cooking chicken breasts. That's how this cheesy, red-pepper pasta bake comes together so quickly.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

3 cups rotini pasta, uncooked
2 cups small broccoli florets
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 red pepper, chopped
1/2 cup chopped red onions
2 cloves garlic, minced
1 cup KRAFT Shredded Mozzarella Cheese
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375ºF.
  • Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
  • Meanwhile, heat dressing in large skillet on medium-high heat. Add chicken, peppers, onions and garlic; cook 8 to 10 min. or until chicken is done, stirring frequently.
  • Drain pasta mixture; return to saucepan. Add chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with half the mozzarella. Repeat layers; sprinkle with Parmesan.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g

CHEESY CHICKEN PEPPER PASTA



Cheesy Chicken Pepper Pasta image

A pasta recipe that incorporates chicken, red peppers, and a creamy garlic cheese sauce. One of my successful kitchen experiments!

Provided by Heidi Waun

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 45m

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into strips
2 red bell peppers, sliced
2 cups milk
½ cup butter
16 ounces shredded Muenster cheese
1 clove garlic, minced
¼ teaspoon garlic powder
2 tablespoons cornstarch
1 pound linguine pasta

Steps:

  • In a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. Add red bell peppers and cook until they become limp; cover and simmer.
  • In a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. Sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
  • Pour sauce over hot pasta; serve.

Nutrition Facts : Calories 654.3 calories, Carbohydrate 48.6 g, Cholesterol 122.8 mg, Fat 35.2 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 19.8 g, Sodium 504.2 mg, Sugar 6.6 g

CHEESY CHICKEN AND BROCCOLI PASTA RECIPE BY TASTY



Cheesy Chicken And Broccoli Pasta Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, salt, pepper, yellow onion, garlic, chicken broth, water, pasta shells, broccoli, cayenne powder, nutmeg, milk, shredded cheddar cheese

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 chicken breasts, cut into 1 inch (2cm) pieces
salt, to taste
pepper, to taste
½ cup yellow onion, about half an onion, diced
2 cloves garlic, about 1 tablespoon, minced
2 cups chicken broth
3 cups water
16 oz pasta shells
4 cups broccoli, or one head of broccoli
½ teaspoon cayenne powder
¼ teaspoon nutmeg
1 cup milk
2 cups shredded cheddar cheese

Steps:

  • Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
  • Flip chicken, then add onions and garlic as the second side browns.
  • Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
  • Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
  • After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates.
  • Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce.
  • Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you're ready to serve.
  • Enjoy!

Nutrition Facts : Calories 1318 calories, Carbohydrate 133 grams, Fat 60 grams, Fiber 9 grams, Protein 57 grams, Sugar 14 grams

CHICKEN, SPINACH, AND CHEESE PASTA BAKE



Chicken, Spinach, and Cheese Pasta Bake image

Pasta, chicken, spinach, and cheese baked to bubbly perfection.

Provided by jr911

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package penne pasta
1 teaspoon olive oil
1 onion, chopped
3 cups chopped cooked chicken
1 (14 ounce) can Italian-style diced tomatoes
1 (10 ounce) package spinach
1 (8 ounce) package cream cheese, softened
1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until tender, 5 to 7 minutes.
  • Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

Nutrition Facts : Calories 544.2 calories, Carbohydrate 53.2 g, Cholesterol 85.3 mg, Fat 21.7 g, Fiber 6.4 g, Protein 34.2 g, SaturatedFat 10.2 g, Sodium 331.9 mg, Sugar 3.2 g

CHICKEN & PEPPER PASTA BAKE



Chicken & Pepper Pasta Bake image

Here's a baking dish filled with yumminess: Chicken, pasta, spaghetti sauce, three kinds of cheese and fresh peppers bake together 'til hot and delicious.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings, 2 cups each

Number Of Ingredients 7

3 cups rigatoni pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 each large green and red pepper, coarsely chopped
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 375ºF.
  • Cook pasta as directed on package, omitting salt. Meanwhile, cook and stir chicken in large nonstick skillet on medium-high heat 2 min. Add peppers; cook and stir 3 min. Stir in pasta sauce; simmer 6 to 8 min. or until chicken is done and peppers are crisp-tender, stirring occasionally. Add cream cheese; cook and stir 1 to 2 min. or until melted.
  • Drain pasta. Add to chicken mixture; toss to coat. Spoon half into 8- or 9-inch square baking dish; top with 1/2 cup mozzarella and 2 Tbsp. Parmesan. Repeat layers.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 620, Fat 19 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 1160 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 46 g

CREAMY CHEESY CHICKEN PASTA CASSEROLE



Creamy Cheesy Chicken Pasta Casserole image

Make and share this Creamy Cheesy Chicken Pasta Casserole recipe from Food.com.

Provided by Sherri Dodsworth

Categories     Macaroni And Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

1 (4 ounce) can sliced mushrooms
6 green onions with tops
1/4 cup green bell pepper, finely diced
1 garlic clove, minced
4 tablespoons butter, divided
1 teaspoon fresh rosemary needles, finely chopped (about a 4-inch fresh sprig leaves removed)
2 fresh sage leaves, finely minced
1/4 teaspoon turmeric
1/4 teaspoon white pepper
4 ounces desired pasta (I used mini bow ties)
1 (12 1/2 ounce) can chicken
1 (10 ounce) can cream of mushroom soup
8 ounces heavy whipping cream
4 ounces gruyere cheese, grated
2 tablespoons chopped pimiento, drained
1/4 teaspoon celery salt
2 teaspoons dried celery leaves (very flavorful) (optional)
3 ounces parmesan cheese, grated
1/3 cup breadcrumbs

Steps:

  • Cook the pasta according to package directions.
  • Preheat oven to 350.
  • In a large saucepan, melt 2 TBS butter and saute the green pepper, mushrooms, green onions and garlic until translucent, stirring often, taking care not to let them brown. Season with salt and pepper to taste.
  • Remove from heat. Stir in the cream of chicken soup, the can of chicken, cream, guyere cheese, 2 oz. parmesan cheese, pimiento, turmeric, white pepper, celery salt and celery leaves, if using.
  • Gently fold in the pasta until well mixed. Spoon the mixture into a 2 quart casserole.
  • Melt the remaining 2 TBS of butter, add the bread crumbs, mix well. Sprinkle evenly over the top of the casserole Sprinkle the remaining grated parmesan cheese over the top as well.
  • Bake uncovered in a 350 oven for 45 minutes.

Nutrition Facts : Calories 611.2, Fat 44.3, SaturatedFat 23, Cholesterol 149.8, Sodium 824.4, Carbohydrate 25.8, Fiber 1.7, Sugar 2.7, Protein 28

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