Chicken Pasta Bake

Chicken Pasta Bake

7 ingredients
377 calories
45 min cook time


7 total
1 package (9 ounces) Buitoni® Refrigerated Mushroom Agnolotti
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
¾ cup Nestlé® Carnation® Evaporated Milk
1 container (15 ounces) Buitoni® Refrigerated Light Alfredo Sauce
1 ½ cups shredded kale
1/3 cup sun-dried tomatoes, cut into strips
½ cup shredded mozzarella cheese


Prep: 15
Cook: 45
Wait: 0
Serving: 6
Step 1
Place pasta, chicken and sun-dried tomatoes in 9-inch-square baking dish sprayed with nonstick cooking spray.
Preparation: 10 min
Step 2
Whisk Alfredo sauce and milk in a medium bowl until well mixed. Pour over pasta mixture. Cover with foil.
Preparation: 5 min
Step 3
Bake at 400° F for 40 to 45 minutes or until chicken is no longer pink.
Cooking: 40 min
Step 4
Remove foil. Top with kale and cheese. Bake for an additional 5 to 7 minutes or until cheese is melted.
Cooking: 5 min

Nutrition Information

377 calories per serving
Serving size: 6
17.71g fat
22.86g carbs
29.99g protein
% DV*
Total Fat 17.71g
Saturated Fat 10.87g
Cholesterol 119.11mg
Sodium 874.7mg
Carbohydrates 22.86g
Dietary Fiber 1.73g
Sugars 7.01g
Protein 29.99g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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