Healthy Three-Cheese Chicken Penne Pasta Bake
Comforting, cheesy, and bright with spinach and tomatoes, this Healthy Three-Cheese Chicken Penne Pasta Bake is an easy weeknight winner that feels indulgent without being heavy. We use multi-grain penne for extra fiber, lean boneless skinless chicken for protein, fresh spinach for a pop of color and nutrients, and a trio of cheeses—Neufchâtel (a lighter stand-in for cream cheese), mozzarella, and Parmesan—for creamy, melty goodness. With a simple jarred spaghetti sauce and diced tomatoes doing most of the saucy work, this comes together quickly and bakes into a bubbly, golden-top casserole the whole family will love.
This recipe serves about 4 people and is designed to be straightforward: cook the pasta, sauté the chicken with a touch of garlic and basil, combine everything with the cheeses and sauce, then bake until hot and melty. Follow the step-by-step directions below for reliable results, and see the notes after the recipe for easy swaps and tips.
Ingredients
- 1-1/2 cups multi-grain penne pasta, uncooked
- 9 ounces fresh spinach leaves
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon dried basil leaves
- 1 14-1/2 oz. jar spaghetti sauce
- 1–2 cloves garlic, minced
- 1 14.5 ounces diced tomatoes, drained
- 2 oz Neufchatel cheese, cubed (you can substitute cream cheese)
- 1 cup shredded 2% milk mozzarella cheese, divided
- 2 Tablespoons grated Parmesan cheese
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- 9×13-inch or similar baking dish
- Mixing spoon and spatula
- Measuring cups and spoons
Step-by-Step Directions
The instructions below have been rewritten into clear, numbered steps. Follow them in order for the best results.
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (or similar) baking dish and set it aside.
- Bring a large pot of salted water to a boil. Add the 1-1/2 cups multi-grain penne pasta and cook according to package directions until al dente. Drain the pasta and return it to the pot or place it in a large mixing bowl; set aside while you prepare the other components.
- While the pasta cooks, heat a tablespoon of oil in a large skillet over medium-high heat (use vegetable, olive, or another neutral oil). Add the 1 lb bite-size pieces of boneless skinless chicken breasts to the hot skillet. Sauté, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 5–7 minutes depending on piece size.
- Reduce the heat to medium. Add the 1–2 cloves minced garlic and 1 teaspoon dried basil leaves to the chicken in the skillet. Stir and cook for 30–60 seconds until fragrant, taking care not to burn the garlic.
- Add the 9 ounces fresh spinach leaves to the skillet with the chicken. Cook, stirring, until the spinach wilts and reduces in volume—this should take 1–2 minutes. If the skillet seems dry, you can add a splash of water or a bit more oil to help the spinach wilt evenly.
- Pour the 1 14-1/2 oz. jar spaghetti sauce and the drained 1 14.5 ounces diced tomatoes into the skillet with the chicken and spinach. Stir to combine and let the mixture come to a gentle simmer. Remove the skillet from the heat once everything is well combined and slightly heated through.
- Add the cooked penne pasta to the skillet (or mix the sauce into the pot with the pasta). Stir to evenly coat the pasta with the sauce, chicken, spinach, and tomatoes.
- Stir in the 2 oz cubed Neufchatel cheese. Mix until the Neufchatel breaks down into creamy pockets throughout the pasta. Then add 1/2 cup of the shredded 2% milk mozzarella cheese to the mixture and stir until distributed.
- Transfer the pasta mixture into the prepared baking dish, spreading it into an even layer.
- Sprinkle the remaining 1/2 cup shredded 2% milk mozzarella cheese evenly over the top of the pasta, followed by the 2 Tablespoons grated Parmesan cheese.
- Bake in the preheated 350°F (175°C) oven for 15–20 minutes, or until the cheese on top is melted and bubbly and the casserole is heated through.
- Remove the dish from the oven and allow it to rest for 5 minutes before serving. This brief rest time helps the casserole set slightly and makes it easier to portion.
Serving Suggestions
Serve this Healthy Three-Cheese Chicken Penne Pasta Bake with a crisp green salad and a simple vinaigrette to balance the richness. Warm garlic bread, roasted vegetables, or a side of steamed green beans are also excellent accompaniments. Leftovers keep well for 3–4 days in the refrigerator and reheat nicely in the oven or microwave.
Notes & Tips
- Chicken size: Cutting the chicken into bite-size pieces shortens the cooking time and makes the casserole easy to eat. Aim for pieces around 1-inch in size.
- Neufchatel swap: The recipe calls for 2 oz Neufchatel cheese, cubed. If you prefer a slightly tangier or richer texture, you can substitute cream cheese in the same amount.
- Spinach prep: Use fresh spinach for best texture; frozen spinach can be used if fully thawed and well-drained, but the volume measurement will differ from the fresh amount called for.
- Drain the tomatoes: Draining the 14.5 ounces diced tomatoes prevents excess liquid in the casserole so it bakes up nicely without becoming watery.
- Make-ahead: Assemble the casserole up to the point of adding the top cheeses, cover, and refrigerate for up to 24 hours. Add the mozzarella and Parmesan before baking, and add a few extra minutes to the bake time if baking straight from cold.
- Spice it up: For a little heat, add red pepper flakes to the chicken while sautéing or stir in a splash of hot sauce to the sauce mixture.
- Protein swap: If you’d like an alternative protein, use the same amount of turkey breast cut into pieces and cook it the same way as the chicken.
With simple ingredients and straightforward steps, this Healthy Three-Cheese Chicken Penne Pasta Bake turns pantry staples into a satisfying, cheesy casserole that’s perfect for busy nights or casual gatherings. The multi-grain penne adds fiber, the lean chicken brings filling protein, and the three cheeses work together for a creamy, comforting finish—without fuss.
Healthy Three-Cheese Chicken Penne Pasta Bake
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Bring a large pot of water to a boil and cook the penne according to package directions, omitting salt; add the spinach to the boiling water during the last minute of cooking.
- While the pasta cooks, heat a large nonstick skillet over medium-high and lightly spray with cooking spray.
- Add the chicken and dried basil to the skillet and cook, stirring, about 3 minutes until the chicken is cooked through.
- Stir in the jarred spaghetti sauce, minced garlic, and drained diced tomatoes; bring to a boil, then reduce heat and simmer 3 minutes.
- Stir the cubed Neufchâtel cheese into the chicken mixture until incorporated and warmed through.
- Drain the pasta and spinach in a colander and return them to the pot. Stir in the chicken and sauce mixture and 1/2 cup of the shredded mozzarella.
- Spoon the combined mixture into a 2-quart casserole dish or 8-inch square baking dish.
- Bake in the preheated oven 20 minutes, then sprinkle the remaining mozzarella and the Parmesan over the top.
- Return to the oven and bake an additional 3 minutes, or until the mozzarella has melted; serve warm.
Notes
- Source: adapted from Kraft.
