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Three-Cheese Chicken Penne Pasta Bake

 Three-Cheese Chicken Penne Pasta Bake
Recipe provided by Philadelphia® Cream Cheese
4 ServingsPrep: 20 min. Total: 43 min.


  • 1-1/2 cups multi-grain penne pasta, uncooked
  • 1 package (9 ounces) fresh spinach leaves
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 teaspoon dried basil leaves
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 jar (14 ounces) spaghetti sauce
  • 2 ounces (1/4 of 8-oz. pkg.) PHILADELPHIA® Neufchatel Cheese, cubed
  • 1 cup KRAFT® 2% Milk Shredded Mozzarella Cheese, divided
  • 2 tablespoon KRAFT® Grated Parmesan Cheese


  • HEAT oven to 375°F.
  • COOK pasta in large saucepan as directed on package, omitting salt
  • and adding spinach to the boiling water for the last minute.
  • MEANWHILE, cook and stir chicken and basil in large nonstick skillet
  • sprayed with cooking spray on medium-high heat 3 min. Stir in
  • tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3
  • min. or until chicken is done, stirring occasionally. Stir in
  • Neufchatel.

2 of 2

Three-Cheese Chicken Penne Pasta Bake (continued)

Directions (continued)

  • DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2
  • cup mozzarella; pour into 2-qt. casserole sprayed with cooking
  • spray.
  • BAKE 20 min. or until heated through; top with remaining cheeses.
  • Bake 3 min. or until mozzarella is melted. Yield: 4 servings.
SUBSTITUTE: Substitute an 8-inch square baking dish for the 2-qt. casserole.
Nutritional Facts: 2 cups each equals 460 calories, 14 g fat (6 g saturated fat), 90 mg cholesterol, 910 mg sodium, 40 g carbohydrate, 7 g fiber, 45 g protein.