Cheesy Chicken and Bacon No-Boil Pasta Bake

 


Ingredients

  • 1/2
    lb uncooked spaghetti, broken in half
  • 1/2
    teaspoon salt
  • 1/2
    lb boneless skinless chicken breasts, cut into bite-size pieces
  • 2
    cups Progresso™ chicken broth (from 32-oz carton)
  • 8
    oz cream cheese, cut in 1-inch pieces, softened
  • 6
    slices bacon, crisply cooked and crumbled
  • 1/2
    cup shredded Parmesan cheese (2 oz)
  • 1/2
    cup Progresso™ Italian style panko crispy bread crumbs
  • 2
    tablespoons butter, melted

  • Steps

1 Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Spread spaghetti evenly in dish; set aside.

    2 Sprinkle salt over chicken. In 12-inch nonstick skillet, cook chicken over medium-high heat 4 to 5 minutes, turning once, until browned. Add broth and cream cheese. Reduce heat to medium; heat to simmering. Stir constantly 1 to 2 minutes, breaking up cream cheese pieces, until combined. Mixture may appear grainy but will become smooth during baking.

      3 Pour chicken mixture over pasta in dish; stir. Cover tightly with foil. Bake 28 to 30 minutes or until noodles are soft and inside of chicken is no longer pink. Stir mixture.

      4 Meanwhile, in medium bowl, mix bacon, Parmesan cheese, bread crumbs and melted butter. Sprinkle evenly over baked pasta mixture. Bake 8 to 10 minutes longer or until bread crumbs are golden brown and cheese is melted. Serve immediately.

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