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three cheese chicken penne on white plates

Three Cheese Chicken Penne

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Savory chicken, fresh spinach, penne pasta, basil, and creamy cheeses are baked together in this simple and fresh chicken dish. Serve with a salad and warm bread for an easy weeknight meal!


  • 1 1/2 cups penne pasta
  • 1 (9 ounce) package fresh spinach
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 1 teaspoon dried basil
  • 1 (8 ounce) can Red Gold® Tomato Sauce 8 oz
  • 1 (14.5 ounce) can Red Gold® Diced Tomatoes 14.5 oz, drained
  • 2 ounces Neufchatel cheese, or cream cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese


  1. Preheat oven to 375° F. Cook pasta as directed on package and add spinach during the last minute of cooking time. Drain after cooking.
  2. Cook and stir chicken and basil in a large skillet, sprayed with cook spray, on medium-high heat for 3 minutes. Stir in tomato sauce and diced tomatoes; bring to a boil. Simmer on low for 3 minutes or until chicken is done.
  3. Stir in Neufchatel cheese, pasta mixture, and ½ cup mozzarella cheese. Spoon into a greased 2-quart casserole dish. Bake for 20 minutes and then top with remaining mozzarella and Parmesan cheeses. Bake an additional 3 minutes or until cheeses are melted.
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian


  • Serving Size: 1 scoop
  • Calories: 376
  • Sugar: 5.2 g
  • Sodium: 469.8 mg
  • Fat: 6.8 g
  • Carbohydrates: 34.1 g
  • Fiber: 4.7 g
  • Protein: 43.9 g
  • Cholesterol: 97.3 mg
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