Recipe by PHILADELPHIA Cream Cheese
"Chunks of chicken in a creamy tomato sauce with basil and fresh spinach are baked with multi-grain penne pasta and topped with cheese."
Watch video tips and tricks
1 1/2 cups
multi-grain penne pasta, uncooked
1 (9 ounce) bag
fresh spinach leaves
boneless skinless chicken breasts, cut into bite-sized pieces
dried basil leaves
1 (14.5 ounce) can
diced tomatoes, drained
1 (14 ounce) jar
PHILADELPHIA Neufchatel cheese, cubed
KRAFT 2% Milk Shredded Mozzarella Cheese, divided
KRAFT Grated Parmesan Cheese
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.
Had okay flavor. Forgot to add the spinach to the pasta, so I sauteed it with the chicken instead. Still turned out ok.
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.
- 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!!!
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.
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.
I had to make do with what I had so only one small can of tomato sauce was used. The cream cheese I used full 8oz Which made this come together. I cooked the chicken in olive oil with 3 chopped basil leaves and seasoned the chicken to my liking (adobo & pepper). Once cooked I added pasta (bow tie) spinach and cream cheese to the chicken and mixed well on low simmer. Now for the fun stuff. Butter the casserole dish and start layering as such...
Three Cheese Chicken Penne Pasta Bake Haiku: "So mine was 'two-cheese. Oops, no Neufchatel on hand. But hey, it was good!" Other than not having the cream cheese, I followed the recipe as directed (OK fine, my hand may have been heavier w/ this addition of spinach b/c we love it, and I added salt/pepper) pondering to myself, "how is this going to be flavorful when the only seasoning is dried basil?" but for as simple as the ingredients (and prep!) were, it turned out surprisingly tasty!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Three-Cheese Chicken Penne Pasta Bake
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 433
** Calories from Fat: 107
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to put a quick-and-easy twist on buffalo wings.
See how to make a super-simple chicken stew with carrots, peas, and mushrooms.
See how to make a light and cheesy corn soufflé.