3 Reviews of Creamy Chicken, Basil, and Sun-Dried Tomato Pasta Bake

From: stormylee

On Jul 22, 2006

This was a huge hit! Next time I'll definitely use all the liquid for the sauce as I didn't get quite enough - I might have simmered it for too long, too! Ah well, you cook, you learn! Subbed half of the Parmesan with red-label Emmenthal as I'm not a huge fan of a lot of Parmesan - worked great. An excellent dish that will surely get made again! Thank you for sharing!

From: Chef #923472

On Oct 20, 2008

i couldn't get it to thicken but other then that it was good. i made for lunch for myself so i did cut it. will make this again for sure! i did add some brocolli.

From: Chef #387942

On Dec 7, 2008

This is YUM-O. I also had trouble getting it to thicken but it still tasted great. Made it for a pasta night I went to recently and everyone loved it.