Three Cheese Chicken Penne Florentine
This casserole is the weeknight answer when you want something comforting, flavorful, and honest. It hits the trifecta: quick prep, a creamy three-cheese lift, and plenty of greens tucked into every forkful. It’s not fussy. It’s practical, reliable, and forgiving — exactly what I reach for after a long day.
The combination of cottage cheese for creaminess, cheddar for bite, and fresh Parmesan on top keeps the texture interesting while letting the spinach and mushrooms shine. You’ll get bright pockets of red pepper and sweet onion against the roasted chicken and warm pasta. The oven does the rest, browning the cheese and marrying the flavors.
Ingredient Breakdown
- 1 teaspoon olive oil — for sautéing the vegetables; a neutral, high-heat option that adds a sheen and helps the mushrooms brown.
- 3 cups thinly sliced mushrooms — provide umami and a meaty texture; slice thin so they cook evenly in the short sauté.
- 1 cup chopped sweet onion — adds sweetness and foundation flavor; chop uniformly for even cooking.
- 1 cup chopped red bell pepper — brightens the casserole with color and a mild, sweet crunch.
- 3 cups chopped fresh spinach — wilts down into the casserole for color, nutrients, and a tender green layer.
- 1 tablespoon chopped fresh oregano — gives an herbal lift; fresh oregano is more assertive than dried, so use as listed.
- ¼ teaspoon freshly ground black pepper — seasoning to taste; freshly ground gives a brighter pepper note than pre-ground.
- One 16-ounce carton nonfat cottage cheese — processed smooth, it creates a creamy base without heavy cream; key to a lighter texture.
- 4 cups hot cooked penne (about 8 ounces uncooked) — the pasta body of the dish; hot pasta helps melt cheeses into the mixture for better cohesion.
- 2 cups shredded roasted skinless, boneless chicken breast — cooked protein; shredded chicken folds into the casserole so every bite has meat.
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided — provides sharpness and melt; divided so some melts into the mix and some browns on top.
- ½ cup (2 ounces) grated fresh Parmesan cheese, divided — salty, nutty finishing cheese; reserved portion gratinates on top for flavor and appearance.
- ½ cup 2% reduced-fat milk — loosens the cheese-cottage mixture so the casserole isn’t dry; use the amount listed for proper consistency.
- One 10.75-ounce can condensed reduced-fat, reduced-sodium cream of mushroom soup — binds and flavors the bake; the condensed soup contributes mushroom richness and creaminess.
Cooking (Three Cheese Chicken Penne Florentine): The Process
- Preheat the oven to 425°F.
- In a large nonstick skillet, heat 1 teaspoon olive oil over medium-high heat. Add 3 cups thinly sliced mushrooms, 1 cup chopped sweet onion, and 1 cup chopped red bell pepper; sauté about 4 minutes, stirring occasionally, until the vegetables are tender.
- Add 3 cups chopped fresh spinach, 1 tablespoon chopped fresh oregano, and 1/4 teaspoon freshly ground black pepper to the skillet; sauté about 3 minutes, stirring, just until the spinach wilts. Remove from heat.
- Place the One 16-ounce carton nonfat cottage cheese in a food processor and process until very smooth.
- In a large bowl, combine the cooked vegetable mixture, the processed cottage cheese, 4 cups hot cooked penne (about 8 ounces uncooked), 2 cups shredded roasted skinless, boneless chicken breast, 3/4 cup shredded reduced-fat sharp cheddar cheese, 1/4 cup grated fresh Parmesan cheese, 1/2 cup 2% reduced-fat milk, and the One 10.75-ounce can condensed reduced-fat, reduced-sodium cream of mushroom soup. Stir until evenly mixed.
- Spoon the mixture into a 2‑quart baking dish and spread evenly. Sprinkle with the remaining 1/4 cup shredded reduced-fat sharp cheddar cheese and the remaining 1/4 cup grated fresh Parmesan cheese.
- Bake at 425°F for 25 minutes, or until the top is lightly browned and the casserole is bubbly. Let stand 5 minutes before serving.
Why It’s My Go-To
This recipe balances comfort and speed. The active time is mostly vegetable sauté and a quick processor pulse; the oven handles the rest. It’s forgiving — slightly overcooked pasta won’t ruin the dish because the cheeses and cottage cheese hold everything together.
I appreciate the protein-to-veggie ratio. Between the chicken and mushrooms, it feels substantial without being heavy. And because the cheese is split between incorporated and topping, you get both creamy mouth-feel and a bit of browned texture on top.
Smart Substitutions
- Cheddar — use full-fat sharp cheddar in place of reduced-fat if you want richer melting and flavor; keep the same amounts.
- Cottage cheese — whole-milk cottage cheese (if available) will give a silkier result when processed; keep processing until very smooth.
- Chicken — any pre-cooked shredded chicken can stand in for the shredded roasted breast called for. Rotisserie chicken works well; trim excess skin if you want to keep it lighter.
- Soup — the condensed reduced-fat, reduced-sodium cream of mushroom soup provides both flavor and body; if you have a different reduced-sodium condensed mushroom soup on hand, it will work in the same quantity.
- Pasta — penne is chosen for its ability to hold sauce between ridges and in tubes. If you must swap shapes, use a similarly shaped short pasta like rigatoni or ziti in the same cooked volume.
Hardware & Gadgets
- Large nonstick skillet — for sautéing vegetables without sticking and with minimal oil.
- Food processor — necessary to make the cottage cheese very smooth; a blender will work if it handles thick mixtures.
- 2-quart baking dish — the recipe is scaled to this size so it bakes evenly and the top browns in the allotted time.
- Oven — set to 425°F; the high heat gives a quick, attractive browning.
- Measuring cups/spoons and a sharp knife — standard prep tools that matter for consistent results.
Avoid These Mistakes
- Skipping the processor step — if the cottage cheese isn’t very smooth, the texture becomes grainy in the finished dish. Process until silky.
- Undercooking the vegetables — the mushrooms, onion, and pepper should be tender before you add the spinach; undercooked veg will be raw-tasting after the bake.
- Overfilling the baking dish — the recipe fits a 2‑quart dish. Using a smaller dish makes uneven baking and longer cook time; a larger dish can dry out the top.
- Skipping the standing time — the 5-minute rest helps the casserole set so it slices and serves cleanly. Don’t skip it.
In-Season Flavor Ideas
Use the freshest mushrooms and red peppers you can find. When mushrooms are at their best, they add depth that the condensed soup complements rather than masks. In spring and early summer, baby spinach tends to be tender and mild; chop it coarsely so it wilts in visible layers. In cooler months, choose the freshest bell peppers you can get — their sweetness matters most.
When oregano is at its peak, keep it uncooked until the last minute in the skillet to preserve its brightness. The herb’s presence is subtle but important, so fresh is better than dried here.
Recipe Notes & Chef’s Commentary
Texture is the priority here. The recipe intentionally balances a processed cottage-cheese base with shredded cheeses that both melt and brown. If you prefer a looser bake, increase the milk by a tablespoon at a time; if you like it firmer, reduce milk slightly. But stick close to the listed amounts for predictable results.
Temperature matters: the penne should be hot when you fold it into the cottage-cheese mixture. Hot pasta helps the cheese integrate and prevents the bake from becoming cool and clumpy before it hits the oven.
Storage Pro Tips
- Refrigeration — cool the casserole to room temperature within two hours, cover tightly, and refrigerate up to 3–4 days.
- Reheating — reheat individual portions in a microwave or reheat the whole dish in a 350°F oven until warmed through (about 15–20 minutes for a covered dish, uncovered last 5 minutes to refresh the top).
- Freezing — you can freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating to keep the texture stable.
- Portioning — for meal prep, divide into single-serving containers before refrigerating so you only reheat what you’ll eat.
Your Questions, Answered
- Can I make this ahead? Yes. Prepare through step 6, cover, and refrigerate. Add the final cheese topping and bake as directed when you’re ready. Add a few extra minutes to the bake if going in straight from the fridge.
- Can I double the recipe? You can, but use a larger baking dish or two 2‑quart dishes. Baking time may increase a bit for a larger single dish — monitor until bubbly and lightly browned.
- Is the reduced-sodium condensed soup necessary? It’s used here to control salt while keeping mushroom flavor. If you only have full-sodium, taste before serving and adjust other seasoning cautiously.
- Can I use frozen spinach? Yes — squeeze out excess moisture thoroughly and adjust sauté time so it warms through without adding extra liquid.
Save & Share
Give this casserole a try on a busy weeknight and note how the flavors come together with almost no babysitting. If you make a swap or find a tweak that works for your family, save the change to your recipe notes and share a photo with friends — the browned Parmesan is always the nicest part to show off.
If you enjoyed this, bookmark the page and pass it along. It travels well to potlucks and behaves like a champion on nights when you want dinner that feels homemade without drama.
Three Cheese Chicken Penne Florentine
Ingredients
Equipment
Method
- Preheat the oven to 425°F.
- In a large nonstick skillet, heat 1 teaspoon olive oil over medium-high heat. Add 3 cups thinly sliced mushrooms, 1 cup chopped sweet onion, and 1 cup chopped red bell pepper; sauté about 4 minutes, stirring occasionally, until the vegetables are tender.
- Add 3 cups chopped fresh spinach, 1 tablespoon chopped fresh oregano, and 1/4 teaspoon freshly ground black pepper to the skillet; sauté about 3 minutes, stirring, just until the spinach wilts. Remove from heat.
- Place the One 16-ounce carton nonfat cottage cheese in a food processor and process until very smooth.
- In a large bowl, combine the cooked vegetable mixture, the processed cottage cheese, 4 cups hot cooked penne (about 8 ounces uncooked), 2 cups shredded roasted skinless, boneless chicken breast, 3/4 cup shredded reduced-fat sharp cheddar cheese, 1/4 cup grated fresh Parmesan cheese, 1/2 cup 2% reduced-fat milk, and the One 10.75-ounce can condensed reduced-fat, reduced-sodium cream of mushroom soup. Stir until evenly mixed.
- Spoon the mixture into a 2‑quart baking dish and spread evenly. Sprinkle with the remaining 1/4 cup shredded reduced-fat sharp cheddar cheese and the remaining 1/4 cup grated fresh Parmesan cheese.
- Bake at 425°F for 25 minutes, or until the top is lightly browned and the casserole is bubbly. Let stand 5 minutes before serving.
Notes
Ricotta cheese may be substituted for the cottage cheese.
