Creamy Chicken Pasta Bake

Every “body” is different and our nutritional needs and goals are too!

I love the versatility of this dish!

You can make it with your favorite pasta, zucchini noodles or even spaghetti squash!

AND…if you’re dairy free, you can sub dairy free “kite hill cream cheese” for the cream cheese and omit the Parmesan Cheese..

Every and ALL versions are delish…

This is the perfect weeknight…or any night meal!

So easily customizable and sooo satisfying…

I hope you enjoy!! 😋

Creamy Chicken and pasta (or zucchini noodles)

INGREDIENTS:

2 Chicken breasts

1 tbsp Olive oil

8 oz Cream Cheese

10 oz Cherry tomatoes

1 small White onion diced

2 tbsp Garlic minced

1 tsp Italian seasoning

1 tsp Salt and pepper

2 Tablespoons fresh basil

DIRECTIONS:

1. Preheat the oven to 400 degrees.

2. Drizzle olive oil in the bottom of a 9x13 baking dish.

Butterfly the chicken breasts (cut in half length-wise) and place them flat in the dish.

1. Next, surround the chicken with cherry tomatoes, onions and garlic.

2. Place the cheese around the dish so you have about 1 inch around dollops of cream cheese evenly spaces. I like to put it mostly on the chicken to make sure it doesn’t settle on bottom of dish.

3. Season everything in the casserole dish with salt, pepper, and Italian seasoning.

4. Place the casserole dish in the oven for 30-35 minutes or until the chicken is done.

5. While the chicken is cooking, cook the pasta or zucchini noodles. This even works well with spaghetti squash.

6. When the chicken is done, dice or shred the chicken and mix the cream cheese (should be soft), tomatoes, and chicken together. I like to gently burst the tomatoes. Add in the pasta or Zucchini noodles and combine until it is coated in the sauce.

7. Add extra basil on top and enjoy!