Three-Cheese Chicken-Penne Pasta Bake

43 4 servings, 2 cups (500 mL) each
Recipe By
(236) 202 Reviews
Prep Time
Total Time

4 servings, 2 cups (500 mL) each

A delicious creamy tomato sauce flavours this baked pasta dish. Your family will think they're eating at an Italian restaurant.

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 375ºF.
  • Cook pasta as directed on package, adding spinach to the boiling water for the last minute.
  • Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken and basil; cook 3 min. or until chicken is no longer pink, stirring frequently. Add pasta sauce and tomatoes; bring to boil. Simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally. Add cream cheese product; cook and stir 2 to 3 min. or until melted.
  • Drain pasta mixture. Add to chicken mixture; mix lightly. Stir in 1/2 cup mozzarella. Spoon into 2-L casserole dish sprayed with cooking spray.
  • Bake 20 min. or until heated through. Sprinkle with remaining mozzarella and Parmesan; bake 3 min. or until mozzarella is melted.

Serving Suggestion

Serve with Crystal Light Iced Tea.


Substitute an 8-square baking dish for the casserole dish.


  • 4 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 4 servings, 2 cups (500 mL) each
Calories 460
% Daily Value
Total fat 10g
Saturated fat 5g
Cholesterol 85mg
Sodium 980mg
Carbohydrate 48g
Dietary fibre 10g
Sugars 9g
Protein 42g
Vitamin A 45 %DV
Vitamin C 50 %DV
Calcium 30 %DV
Iron 45 %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

Rate this Recipe

Leave a Review

  • HGG60 |

    Definitely a hit in our house. I seasoned and saut?d the chicken with a little salt and pepper and added approximately 1 tsp of Italian seasoning and 1/4 tsp of red pepper flakes. I saut?d 1/2 large onion and approx 6 - 8oz of sliced mushrooms with a clove of garlic. For the tomatoes I used a Aylmer brand that was black pepper and garlic. I also added approximately 1 - 2 tbsp of fire roasted red pepper paste to the sauce. I used a PC brand of marinara pasta sauce. I didn't have enough spinach so used what I had and served steamed broccoli on the side. I will be ****** this again and look forward to eating the left overs for lunch.

  • Jennifer_luvs_2cook |

    Absolutely delicious! This dish tastes like something you would get in a restaurant - actually, better than a restaurant! Everyone raved about it! The creamy tomato sauce is so yummy, and I would recommend using about 2 cups of pasta instead and about half the amount of spinach. I will be making this time and time again!! The leftovers were great, too (if you have any!).

  • honeybunch |

    With the addition of some spices that my family prefer, this recipe was easy to make and very good.