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Chicken Pasta Bake

Level
Easy
Prep
15 minutes
Cook
45 minutes
Servings
Makes 6 servings, about 1 cup per serving
KEY INGREDIENTS
Carnation
Evaporated Milk
NESTLÉ® CARNATION® Evaporated Milk 12 oz
NET 12 fl oz (354 mL)
INGREDIENTS
  • 1 package (9 ounces) refrigerated mushroom agnolotti or ravioli
  • 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
  • 1/3 cup sun-dried tomatoes, cut into strips
  • 1 container (15 ounces) refrigerated light Alfredo sauce
  • ¾ cup Nestlé® Carnation® Evaporated Milk
  • 1 ½ cups shredded kale
  • ½ cup shredded mozzarella cheese
MAKE IT
Step 1
Place pasta, chicken and sun-dried tomatoes in 9-inch-square baking dish sprayed with nonstick cooking spray.
Step 2
Whisk Alfredo sauce and milk in a medium bowl until well mixed. Pour over pasta mixture. Cover with foil.
Step 3
Bake at 400° F for 40 to 45 minutes or until chicken is no longer pink.
Step 4
Remove foil. Top with kale and cheese. Bake for an additional 5 to 7 minutes or until cheese is melted.
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