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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 338.2
  • Total Fat: 10.4 g
  • Cholesterol: 37.9 mg
  • Sodium: 363.7 mg
  • Total Carbs: 41.2 g
  • Dietary Fiber: 5.4 g
  • Protein: 21.6 g

View full nutritional breakdown of Three Cheese Chicken Penne Pasta Bake calories by ingredient
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Three Cheese Chicken Penne Pasta Bake

Submitted by: MINDEANE
Three Cheese Chicken Penne Pasta Bake

Number of Servings: 4

Ingredients

    1 1/2 cups multigrain penne pasta, (uncooked 1 package)
    (9 oz.) fresh spinach leaves
    1 lb. boneless skinless chicken breasts, cut into bite-size pieces
    1 tsp. dried basil leaves
    1 jar (14-1/2 oz.) spaghetti sauce
    1 can (14-1/2 oz.) diced tomatoes, drained
    2 oz. (1/4 of 8-oz. pkg.) Neufchatel Cheese, cubed
    1 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
    2 Tbsp. Grated Parmesan Cheese

Tips

Use low-salt or no salt added tomatoes and tomato sauce.


Directions

HEAT oven to 375F. Cook pasta as directed on package, adding spinach to the boiling water for the last 1 min.

COOK and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add spaghetti sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.

DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. or 8-inch square baking dish.

BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.







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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    excellent - added mushrooms to sauce. made 4 large servings. Thanks for the great recipe - 9/4/09

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  • Incredible!
    1 of 1 people found this review helpful
    make this at least once a week!!sometimes sub shrimp!! - 9/23/12

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  • Good
    1 of 1 people found this review helpful
    My wife made this sans the spinach, was pretty good though i think the pasta was overcooked a bit, I also didn't like the crunchy pasta pieces on top, though she did. I would definitely do this again. - 9/1/10

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  • Incredible!
    1 of 1 people found this review helpful
    Delish! I used zucchini and mushrooms instead of spinach, next time I'll add all three. (I love my veggies) - 8/4/10

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  • 1 of 1 people found this review helpful
    this was yummy - 6/6/10

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  • 1 of 2 people found this review helpful
    My sister made a variation of this dish this weekend. Can't wait to make it myself when I get home. Delicious! - 5/4/10

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  • Incredible!
    1 of 1 people found this review helpful
    Great recipe. Everyone in the family ate it - which is a bonus! We will be making this again. - 1/10/10

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  • 1 of 1 people found this review helpful
    Love loved it! Thanks for the amazing recipe!! I will unquestionably be making this more often! Thank you!! - 7/28/09

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  • Incredible!
    1 of 1 people found this review helpful
    Definetly will make this again for my family. - 1/26/09

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  • Incredible!
    1 of 1 people found this review helpful
    My whole family liked this recipe. Delicious..... - 12/8/08

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  • Very Good
    1 of 2 people found this review helpful
    SEE MY COOK BOOK, I MADE THIS WITH SHRIMP AND 2 CHEESES TO CUT ON SOME OF THE FAT. IT WAS GREAT! - 11/7/08

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  • Very good! Made with 26oz jar of sauce. Misread the recipe. Also used 12 oz. of rotisserie chicken-faster. I think we'll get 6 servings easily. - 1/27/13

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  • I used italian seasoning instead of the basil and added an extra tablespoon of neufchatel cheese. Very good . . . everyone in family enjoyed it including me. Will make again. - 11/5/12

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  • Everyone loved it! Even a picky 4year old! So filling and easy! Making again!!! - 10/29/12

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  • This was delicious. I didn't have fresh spinach, so I used canned. The only problem I had, the recipe said uncooked 1 pkg of pasta. I don't know what size package they were talking about, but I cooked the whole box and had to use a 9x13 pan. The printed recipe didn't show # of servings, either. - 10/5/12

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  • I used zucchini instead of spinach. Will be making this again! Very good and very filling. - 9/24/12

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  • All I can say is YUM! This recipe is fabulous! - 1/26/12

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