Creamy Chicken Pomodoro

Serving Size: 6
Prep Time:
Total Time:

Cheese lover? Us too. So we simmered chicken in a cream-cheese-and-garlic sauce before adding mozzarella and a sprinkle of Parm. A zing of crushed red pepper adds a kick.


  • 2 Tbsp olive oil, divided
  • 2 Tbsp KRAFT grated parmesan cheese
  • 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
  • 2 cup penne pasta, uncooked
  • 4 Ounce (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1 Can (14-1/2 oz.) diced tomatoes, undrained
  • 0.25 tsp crushed red pepper
  • 4 cloves garlic, minced
  • 6 small boneless skinless chicken breasts (1-1/2 lb.)
  • 2 Tbsp chopped fresh basil


  1. Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until golden brown on both sides. Transfer to plate.
  2. Add remaining oil to skillet. Stir in garlic and red pepper; cook and stir 30 sec. Add tomatoes and cream cheese; cook and stir 2 to 3 min. or until cream cheese is melted and sauce is well blended. Return chicken to skillet along with any meat juices; cover. Simmer 8 to 10 min. or until chicken is done (165ºF). Meanwhile, cook pasta as directed on package, omitting salt.
  3. Sprinkle chicken with cheeses and basil. Remove from heat. Let stand, covered, 2 to 3 min. or until mozzarella is melted. Serve over drained pasta.

Kraft Kitchens Tips

Substitute: Prepare using KRAFT Shredded Mozzarella Cheese.

Serving Suggestion: For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Lite Dressing.