Creamy Lemon Chicken Pasta

Serving Size: 6
Prep Time:
Total Time:


  • 2 cup penne pasta, uncooked
  • 0.25 cup chopped fresh parsley
  • zest and juice from 1 large lemon
  • 1 chicken bouillon cube
  • 6 Ounce PHILADELPHIA Cream Cheese, softened
  • 1.5 Pound boneless skinless chicken breasts, cut into strips
  • 2 cloves garlic, minced
  • 1 cup chopped onions
  • 1 Tbsp oil
  • 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA


  1. Cook pasta in large saucepan as directed on package, omitting salt.
  2. Meanwhile, heat oil in large skillet on medium-high heat. Add onions and garlic; cook 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet; cover to keep warm. Repeat with remaining chicken; return all chicken to skillet.
  3. Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with cream cheese and bouillon until well blended. Add to chicken with lemon zest; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice and parsley; cook; uncovered, 1 min. or until heated through, stirring frequently. Stir in cheese.

Kraft Kitchens Tips
Substitute: Prepare using PHILADELPHIA Neufchatel Cheese.
Substitute: Prepare using your favorite pasta shape, such as rotini, fusilli. farfalle (bow-tie pasta) or elbow macaroni.
For Saucier Pasta: If you prefer a thinner sauce, reserve 3/4 cup of the pasta cooking water; use as directed.