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Chicken-Penne Florentine Bake


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Rate this recipe 4.5/5 (22 Votes)


  • 2 cups penne pasta, uncooked
  • 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  • 2 T flour
  • 2 T Sun Dried Tomato Vinaigrette Dressing
  • 1 cup chicken broth
  • 2 oz. PHILADELPHIA Neufchatel Cheese, cubed
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
  • 1 cup Shredded Mozzarella Cheese
  • 2 T Grated Parmesan Cheese


Servings 6
Preparation time 25mins
Cooking time 43mins


Step 1

HEAT oven to 375ºF.

COOK pasta as directed on package, omitting salt.

MEANWHILE, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.

DRAIN pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with 1/2 cup mozzarella. Repeat layers; sprinkle with Parmesan.

BAKE 16 to 18 min. or until mozzarella is melted and casserole is heated through.

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