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Three Cheese Chicken Penne Pasta Bake


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Rate this recipe 4.6/5 (9 Votes)


  • 1-1/2 cups multi-grain penne pasta, uncooked
  • 1 pkg. (283 g) fresh baby spinach leaves
  • 1 lb. (450 g) boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tsp. dried basil leaves
  • 1-1/2 cups (1/2 of 700-mL jar) pasta sauce
  • 1-2/3 cups (1/2 of 796-mL can) diced tomatoes, drained
  • 1/4 cup Philadelphia Light Cream Cheese Spread
  • 1 cup Kraft Part Skim Mozzarella Shredded Cheese, divided
  • 2 Tbsp. Kraft 100% Parmesan Light Grated Cheese



Step 1

HEAToven to 375ºF.

COOKpasta as directed on package, adding spinach to the boiling water for the last minute.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Reduce heat to low; simmer 3 min. or until chicken is cooked through. Stir in cream cheese spread until melted.

DRAINpasta and spinach; return to same saucepan. Add chicken mixture; mix lightly. Stir in 1/2 cup mozzarella. Spoon into 2-L or 8-inch square baking dish.

BAKE20 min. or until heated through. Sprinkle with remaining mozzarella and Parmesan. Bake 3 min. or until cheese is melted.

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