Three-Cheese Chicken Penne Pasta Bake - Kraft Recipes Top
Comida Kraft
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Three-Cheese Chicken Penne Pasta Bake

Prep Time
Total Time

4 servings, 2 cups each

Serve our Three-Cheese Chicken Pasta Bake and savor the compliments! With spinach, basil and three types of cheese, this chicken pasta bake can't be beat!

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  • Meanwhile, cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Stir in tomatoes and pasta sauce; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add Neufchatel; cook and stir 1 to 2 min. or until completely melted.
  • Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; spoon into 2-qt. casserole sprayed with cooking spray.
  • Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.


If watching your sodium intake, prepare recipe using no-salt-added diced tomatoes and lower-sodium pasta sauce.


Substitute an 8-inch square baking dish for the 2-qt. casserole.

Serving Suggestion

Serve with CRYSTAL LIGHT Iced Tea.


  • 4 servings, 2 cups each

Healthy Living

  • Good source of calcium
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 1 Vegetable
  • 4 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

Not only is this delicious low-calorie meal rich in vitamin A from the spinach, but the mozzarella and Parmesan cheeses also team up to provide calcium.

Nutritional Information

Serving Size 4 servings, 2 cups each
Calories 480
Total fat 14g
Saturated fat 6g
Cholesterol 90mg
Sodium 790mg
Carbohydrate 45g
Dietary fiber 7g
Sugars 11g
Protein 45g
% Daily Value
Vitamin A 160 %DV
Vitamin C 35 %DV
Calcium 60 %DV
Iron 35 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from My boyfriend recently made this dish and it was delicious. My boyfriend recently made this dish and it was delicious. It is not often that I compliment his cooking when it comes to Italian food (since I grew up with authentic Italian food and he didn't) but this recipe was restaurant quality. It was even better after a day or two as leftovers because the pasta took in the flavor of the sauce even more. We will definitely be making this again since it was fairly easy to make and gave us a lot of leftovers. Oh and you can't even tell that it's multi-grain pasta, which was great cause I am not a huge fan of it.
Date published: 2008-11-08
Rated 5 out of 5 by from My husband, who is a meat & potatoes kind of guy, really enjoyed this meal! My husband, who is a meat & potatoes kind of guy, really enjoyed this meal! I'm trying to stear him to the healthier side of eating and he absolutely loved it. He went back for seconds. My 5 yr old daughter also loved it. I have a hard time getting her & my husband to eat vegetables but they gobbled this meal up as if it didn't even have vegetables. I was so happy! It's very easy to make and tastes great! I would have to agree with the other people who used a 13x9 pan for the baking part of this recipe. If you use anything smaller it might not all fit.
Date published: 2009-01-09
Rated 4 out of 5 by from This was very good and I couldn't tell that low-fat ingredients were used. This was very good and I couldn't tell that low-fat ingredients were used. It tasted just as good as the real thing. My only problem with the recipe is that it calls for a 2-quart or 8 inch square pan to bake it in - and both of those pans were way too small for the amount of food I had. Thank goodness I put it on a cookie sheet because it bubbled and spilled over everywhere. Next time I will use a 13x9 inch pan, just to be safe.
Date published: 2009-01-09
Rated 5 out of 5 by from This recipe was given to me by my sister who had just tried it several years ago. It is a very tasty dish. The directions are perfect and so easy. I have made it several times "as is". I mix it up at times when I am out of a few items. I will use jarred marinara sauce with basil added when I do not have the regular tomato sauce or basil. Fresh basil can be too strong for me at times. I also add a large clove of garlic during the last 2 minutes of cooking the chicken; just to make it fragrant and not burn. It seems to give it the perfect Italian taste to the dish. It turns out fantastic every time no matter what way you make it. A win, win recipe that is sure to delight.
Date published: 2017-04-28
Rated 5 out of 5 by from OMGosh....Move over Olive Garden! OMGosh....Move over Olive Garden! This meal made me look like a genius. My family just...."Mmmmmmm'd" and "OMGoshed" though the entire meal. Even though it uses lower fat ingredients, it tastes extremely decadent. I can't wait to share this with the rest of my family and friends. I made it exactly as printed and it was perfect. My husband mentioned that it might also taste good with sausage, but why ruin a great thing!!! I sincerely urge anyone to try this! It will stun your family into gastrinomical heaven!
Date published: 2009-02-17
Rated 5 out of 5 by from The only thing to remember about this dish is that you need to punch up the flavor by adding a... The only thing to remember about this dish is that you need to punch up the flavor by adding a little salt and onion powder. I also like to use the italian diced tomatoes for some extra flavor. Once you do that it is the best thing this site has to offer. If you haven't made it yet PLEASE DO!!! You don't know what you're missing. My 3 yr. old ate it and she hates anything that isn't chicken nuggets and frys.
Date published: 2008-12-10
Rated 5 out of 5 by from I didn't have fresh spinach so I used frozen chopped spinah. I didn't have fresh spinach so I used frozen chopped spinah. I also added a can of mushrooms. I had leftover Chicken from a roasted chicken I made the other night. My hubby loved it. The second meal I made from this one chicken was quesadillas. This recipe gave me a third meal from one roasted chicken and this cassorole will give us three more meals. I will make this recipe for company. Easy and very tasty along with a tossed salad. I'm on weight watcher diet so I cut back on the cheese a little.
Date published: 2009-01-06
Rated 5 out of 5 by from Made this a lot of times already! Made this a lot of times already! This time I added a few things. 1) Made exactly as describes with exact measurements (delicious) but added the following: - 1/4 lb of pepperoni - used chicken tenderloins chopped b/c they are easier to cut up - added 1/4 lb of gruyere cheese to the mixture - used Philadelphia cooking creme instead of cream cheese since that was easier for me (and I think its the same thing) - used plain variet - added salt, pepper, and a few hot pepper flakes to the basil
Date published: 2011-05-15
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