3 cups rigatoni, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 each large red and green pepper, coarsely chopped
1 jar (24 oz.) spaghetti sauce
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
HEAT oven to 375ºF.
COOK pasta as directed on package. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min. Add peppers; cook and stir 3 min. Stir in spaghetti sauce; simmer 6 to 8 min. or until chicken is done and peppers are crisp-tender, stirring occasionally. Add cream cheese; cook and stir 1 to 2 min. or until melted.
DRAIN pasta. Add to chicken mixture; toss to coat. Spoon half into 8- or 9-inch square baking dish. Top with 1/2 cup mozzarella and 2 Tbsp. Parmesan. Repeat layers.
BAKE 20 min. or until heated through.