Creamy Tomato-Basil Pasta with Chicken

3 cups penne pasta, uncooked

¼ cup KRAFT Sun-Dried Tomato Vinaigrette Dressing

4 (4 ounce) boneless, skinless chicken breasts

1 cup fat-free, reduced-sodium chicken broth

½ teaspoon garlic powder

½ teaspoon black pepper

4 ounces PHILADELPHIA Neufchatel cheese, cubed

2 cups grape tomatoes

½ cup KRAFT Shredded Parmesan Cheese

8 fresh basil leaves, cut into strips

Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel.

Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min.

Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.