Three-Cheese Chicken Penne Pasta Bake

4 Servings


45 MIN


15-30 mins


20 MIN




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

Classico di Napoli Tomato & Basil Pasta Sauce

1-2/3 cups

(1/2 of 796-mL can) diced tomatoes, drained

1/4 cup

Philadelphia Light Cream Cheese Product

1 cup

Cracker Barrel Shredded Part Skim Mozzarella Cheese, divided

2 tbsp

Kraft 100% Parmesan Light Grated Cheese


Step 1

Heat oven to 375ºF.

Step 2

Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.

Step 3

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 pasta sauce; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add Neufchatel; cook and stir 1 to 2 min. or until completely melted.

Step 4

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 2-qt. casserole sprayed with cooking spray.

Step 5

Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.