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Rotini & Spicy Chicken in Creamy Tomato Sauce


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Rate this recipe 4.1/5 (15 Votes)


  • 2 cans (8 oz. each) tomato sauce
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
  • 1/4 cup KRAFT Zesty Italian Dressing
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 1 onion, chopped
  • 4 cups cooked rotini pasta
  • 1 can (14-1/2 oz.) artichoke hearts, drained, quartered
  • 1 can (14-1/2 oz.) diced tomatoes, drained
  • 1/2 tsp. crushed red pepper
  • 1/4 cup chopped fresh parsley
  • You will need to cook 2-1/2 cups, or 1/2 lb., rotini pasta to get the 4 cups cooked pasta.


Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

1) BLEND tomato sauce and cream cheese in blender until smooth. Set aside.

2) HEAT dressing in large skillet on medium-high heat. Add chicken and onions; cook 8 min. or until chicken is evenly browned, stirring occasionally. Add tomato sauce mixture and all remaining ingredients except parsley; stir. Simmer on medium heat 5 min. or until chicken is done, stirring occasionally.

3) STIR in parsley.

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