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.
Make this recipe your own
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
Step 1
Heat oven to 350ºF.
Step 2
Cook pasta as directed on package, omitting salt.
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.
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.
Step 5
Bake 40 min., uncovering and topping with Parmesan for the last 10 min. Top with tomatoes and cilantro.
