Three-Cheese Chicken Penne Pasta Bake Recipe -
Three-Cheese Chicken Penne Pasta Bake Recipe
  • READY IN 43 mins

Three-Cheese Chicken Penne Pasta Bake

Recipe by  

"Chunks of chicken in a creamy tomato sauce with basil and fresh spinach are baked with multi-grain penne pasta and topped with cheese."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins

    43 mins


  1. Heat oven to 375 degrees F.
  2. Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  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 spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel.
  4. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
  5. Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
Kitchen-Friendly View


  • Kraft Kitchens Tips
  • NOTE
  • If watching sodium, prepare using no-salt-added diced tomatoes and lower-sodium spaghetti sauce.
  • Substitute an 8-inch square baking dish for the 2-qt. casserole.
  • Serve with CRYSTAL LIGHT Iced Tea.

Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2013

Ok full disclosure: I made a few VERY MINOR modifications so I could use hat I had on hand. At the end, I was licking the pots, the spoons, everything. It was amazing. I modified: - elbow macaroni for penne pasta. (Not whole wheat) - Philly light cream cheese for Neufchâtel - marble instead of mozzarella - Aylmer brand garlic and olive oil finely diced tomatoes instead of plain diced tomatoes. - when I poured in my spaghetti sauce, in order to clean out the Bottle I poured in 3-5oz of leftover white wine, swished it in the bottle and dumped that into the sauce Finally, I added 2 tsp of sirracha garlic chili sauce for a tiny kick. Go forth and pasta bake, you won't regret it!!!

Most Helpful Critical Review
Mar 03, 2015

Well, it was a really good base, and for that I am giving it 3 stars. But, I followed the directions, and it was really, REALLY bland. It needs a LOT of seasoning--garlic, oregano, more basil, little salt & crushed red pepper would really make the world of difference. One reviewer mentioned adding a little wine to the sauce; that would probably be awesome. I'll make it again, but not just like the recipe.

Apr 23, 2013

My family loved it! I tore the spinach leaves before cooking, also added extra cheese and pasta. Made it in a 9x13 pan and broiled the top the last few minutes. Easy and tasty! Will definitely make again.

Apr 07, 2013

This was good, but not great. We ate it, I would make again for a change of pace, but would not add it to the regular rotation.

Jan 02, 2014

I found this recipe on the Kraft website, and it is fantastic. The only thing different I did was add the spinach to the chicken and sauce mixture rather than the pasta. It clumped up badly in the pasta but not with sauce. Add some crushed red pepper for a little kick.

Jan 19, 2014

This recipe is so great! My wife and I both agree, it's the best pasta dish we have ever made. We did add some fresh garlic to cook with the chicken after adding the pasta sauce. I added crushed red pepper to my bowl to get more of a bite. We will definitely be making this recipe again!

Apr 28, 2015

Thanks for the great recipe! I doubled it and used a 9x13 glass dish- worked perfectly. I didn't have enough chicken on hand, and I wanted more veggies anyway, so I added 2 small sliced zucchini and a can of rinsed and drained cannelini beans. Also used thigh instead of boob because that's what I had. Saute'd the chicken with diced onion and deglazed the pan with a splash of white wine, added some rosemary and red pepper flakes... All of the changes I made were basically minor/superficial. The bones of the recipe are spot-on. Play around according to your tastes and what you have. The recipe works! Will DEFINITELY make again! Even without meat alltogether!

Mar 18, 2015

Simply put - AMAZING. Restaurant quality, would definitely serve to guests. It even tastes great reheated the next day. It takes a lot for me to rate something 5 stars, but this is honestly one of the best dinners I've ever made.


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  • Calories
  • 433 kcal
  • 22%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 42.1 g
  • 84%
  • Sodium
  • 944 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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