All Recipes

Monterey Chicken Pasta Bake

Prep

15-30 mins

Total

1 HR

Servings

8 Servings

Please the family with our Monterey Chicken Pasta Bake! This tasty chicken pasta bake with bacon and rigatoni is ready for the oven in just 20 minutes.

Ingredients

  • 3

    cups

    rigatoni pasta, uncooked

  • 1/4

    cup

    butter

  • 1

    small

    onion, finely chopped

  • 1/4

    cup

    flour

  • 1

    can

    (14-1/2 oz.) fat-free reduced-sodium chicken broth

  • 1

    pkg

    (8 oz.) Shredded Monterey Jack Cheese, divided

  • 3

    cups

    chopped cooked chicken

  • 6

    slices

    OSCAR MAYER Bacon, cooked, crumbled

  • 2

    tbsp

    Grated Parmesan Cheese

  • 1/2

    cup

    chopped tomatoes

  • 1

    tbsp

    chopped fresh cilantro

Instructions

  1. Step 1

    Heat oven to 350ºF.

  2. Step 2

    Cook pasta as directed on package, omitting salt.

  3. Step 3

    Meanwhile, melt butter in large nonstick skillet on medium heat. Add onions; cook and stir 6 min. or until crisp-tender. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 3 to 4 min. or until thickened, stirring constantly. Add 1 cup shredded cheese; cook and stir 1 min. or until melted.

  4. Step 4

    Drain pasta. Add to ingredients in skillet along with the chicken and bacon; mix well. Transfer to 13x9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Cover.

  5. Step 5

    Bake 40 min., uncovering and topping with Parmesan for the last 10 min. Top with tomatoes and cilantro.

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