Home » RECIPES » Three Cheese Chicken Penne Pasta Bake

Total Time: 45 Mins

Servings:  3


  • 1-1 / 2 cups of uncooked grain macaroni
  • 1 kg (283 g) fresh spinach leaves
  • 450 grams (1 lb) of peeled and peeled chicken breast, cut into small pieces
  • 1 teaspoon dried basil leaves
  • 1-1 / 2 cup Classico di Napoli tomato basil sauce
  • 1-2 / 3 cups (1/2 of 796-mL cans) cut into diced tomatoes, drained
  • 1/4 cup Philadelphia Light Cream Cheese Products
  • 1 cup biscuit bucket, chopped defatted mozzarella cheese, separate
  • 2 tablespoons. Kraft 100% Parmesan Lightweight Cheese


  1. Heat the oven to 375 F.
  2. Cook the pasta according to the instructions on the package and add the spinach to the boiling water at the last minute.
  3. At the same time, heat the large non-stick frying pan and heat it with medium heat. Add chicken and basil; cook for 3 minutes or until the chicken is no longer pink, then stir again. Add pasta sauce and tomatoes; bring to a boil. Cook for 3 minutes on medium and small heat. Or until the chicken is cooked, stir it from time to time. Add the cream cheese product; cook and stir for 2 to 3 minutes. Or until it melts.
  4. Drain the pasta mixture. Add the chicken mixture; mix gently. Add 1/2 cup of mozzarella cheese. Pour the spoon into a 2 liter casserole and spray with a cooking spray.
  5. Bake for 20 minutes. Or until heated. Sprinkle with the remaining cheese and Parmesan cheese; bake for 3 minutes or until the Mozzarella melts.
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