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Tomato Cheese Pasta With Baked Chicken

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  Whole chicken legs 3 Pound (4 to 6 whole chicken legs, thighs attached)
  Dry pasta 8 Ounce (Cavatappi)
  Olive oil 1 Tablespoon
  Neufchatel/Cream cheese 8 Ounce (1 Package, At Room Temperature)
  Unsalted butter/Margarine 1⁄4 Pound (At Room Temperature)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Tomatoes 6 Ounce, chopped (Pear Shaped)
  Chopped basil/1 teaspoon dry basil 1 Tablespoon
  Basil sprig 1

Rinse chicken legs, pat dry, and place, skin sides up, in a single layer in a shallow rimmed baking pan.
Bake, uncovered, in a 400° oven for 35 minutes.
Meanwhile, in a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (8 to 10 minutes); or cook according to package directions.
Drain; place in a shallow 2- to 3-quart baking dish, lightly mix in oil, and set aside.
In a medium-size bowl, combine Neufchatel cheese, butter, and 1/4 cup of the Parmesan cheese; beat with an electric mixer until well blended.
Mound cheese mixture over center of pasta; sprinkle tomatoes over cheese mixture.
When chicken has baked for 35 minutes, place cheese-topped pasta in oven.
Bake, uncovered, until pasta is hot in center and meat near chicken thighbone is no longer pink; cut to test (about 10 minutes).
If desired, arrange chicken over pasta around edge of baking dish.
Sprinkle with chopped basil and remaining Parmesan cheese; garnish with basil sprigs.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4973 Calories from Fat 3103

% Daily Value*

Total Fat 355 g546.1%

Saturated Fat 144.6 g722.9%

Trans Fat 0 g

Cholesterol 1348.3 mg449.4%

Sodium 5975.4 mg249%

Total Carbohydrates 181 g60.4%

Dietary Fiber 10.3 g41.2%

Sugars 20.2 g

Protein 260 g519.4%

Vitamin A 167.7% Vitamin C 80.8%

Calcium 79.9% Iron 98.6%

*Based on a 2000 Calorie diet


Tomato Cheese Pasta With Baked Chicken Recipe