Creamy Chicken & Pasta Bake

So this wasn't my favorite dish of all.. but, for an easy weeknight... I'd make it again. Easy, healthy and usually have most ingredients on hand. It also made a reasonable portion for a family dinner. I do think it is missing just a little something ~~ salt? garlic? a fresh herb maybe? Anyone have any thoughts if you make it?? I forgot to take a picture. I think the snow has me all thrown off.

Creamy Chicken & Pasta Bake
Source: Kraft Food & Family Magazine

Ingredients

1-1/2 cups multigrain rotini pasta, uncooked

1 small bunch broccoli, cut into florets (about 3 cups)

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup fat-free reduced-sodium chicken broth

2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed

1 cup 2% Milk Shredded Mozzarella Cheese, divided

2 Tbsp. Grated Parmesan Cheese

Directions

HEAT oven to 375ºF. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min.

MEANWHILE, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.

DRAIN pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover.

BAKE 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.

WW points on points plus ~ 10.