Three Cheese Chicken Penne Florentine

I love a comforting, family-friendly pasta bake that’s loaded with veggies, tender chicken, and a trio of cheeses. This Three Cheese Chicken Penne Florentine checks all those boxes: sautéed mushrooms, sweet onions and red pepper, a mound of fresh spinach and herbs, creamy cottage cheese blended with milk and condensed mushroom soup, and plenty of shredded cheddar and Parmesan. It’s cozy enough for weeknights, pretty enough for guests, and simple enough to assemble ahead and bake when you’re ready.

Why you’ll love this recipe

• Texturally satisfying — tender penne, meaty mushrooms, and gooey melted cheese.
• Vegetable-forward — fresh spinach and bell pepper add color and bright flavor.
• Comforting but approachable — it comes together with pantry-friendly ingredients.
• Make-ahead friendly — assemble and refrigerate, then bake when needed.

Ingredients

Use the following ingredients exactly as listed:

• 1 teaspoon olive oil
• 3 cups thinly sliced mushrooms
• 1 cup chopped sweet onion
• 1 cup chopped red bell pepper
• 3 cups chopped fresh spinach
• 1 tablespoon chopped fresh oregano
• ¼ teaspoon freshly ground black pepper
• One 16-ounce carton nonfat cottage cheese
• 4 cups hot cooked penne (about 8 ounces uncooked)
• 2 cups shredded roasted skinless, boneless chicken breast
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
• ½ cup (2 ounces) grated fresh Parmesan cheese, divided
• ½ cup 2% reduced-fat milk
• One 10.75-ounce can condensed reduced-fat, reduced-sodium cream of mushroom soup

Notes before you begin

Bring water to a rolling boil and cook the penne until al dente before starting the rest of the recipe. Shred or chop the cooked chicken into bite-sized pieces. Preheat your oven to 350°F while you sauté and assemble so the dish goes in hot when ready.

Step-by-step instructions

Follow these clear, stepwise directions to assemble and bake the Three Cheese Chicken Penne Florentine.

1. Preheat and prepare: Preheat your oven to 350°F. Bring a large pot of salted water to a boil and cook about 8 ounces uncooked penne until al dente. Drain the pasta, return it to the pot, and keep it warm.
2. Sauté the vegetables: In a large skillet, warm 1 teaspoon olive oil over medium heat. Add 3 cups thinly sliced mushrooms, 1 cup chopped sweet onion, and 1 cup chopped red bell pepper. Sauté until the vegetables are softened and the mushrooms have released their liquid, about 6–8 minutes.
3. Add the spinach and herbs: Stir in 3 cups chopped fresh spinach, 1 tablespoon chopped fresh oregano, and ¼ teaspoon freshly ground black pepper. Continue cooking another 2–3 minutes, stirring, until the spinach is wilted and well combined with the other vegetables. Remove the skillet from the heat.
4. Combine the creamy base: In a medium bowl, whisk together the contents of one 16-ounce carton nonfat cottage cheese, ½ cup 2% reduced-fat milk, and one 10.75-ounce can condensed reduced-fat, reduced-sodium cream of mushroom soup until smooth and evenly combined.
5. Fold in cheeses and chicken: To the creamy mixture, stir in 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese and ½ cup (2 ounces) grated fresh Parmesan cheese. Reserve about ½ cup total of the shredded cheddar and Parmesan (set aside for the topping). Add 2 cups shredded roasted skinless, boneless chicken breast and mix gently to distribute the chicken evenly.
6. Combine pasta, vegetables, and sauce: Add the hot cooked penne to the pot with the pasta. Pour the sautéed vegetables and the creamy chicken-cheese mixture over the penne. Stir everything together gently but thoroughly so the pasta is evenly coated and the chicken and vegetables are distributed throughout.
7. Transfer to a baking dish and top: Spoon the combined mixture into a lightly greased 9×13-inch (or similarly sized) baking dish, spreading it into an even layer. Sprinkle the reserved shredded cheddar and grated Parmesan evenly over the top.
8. Bake until bubbly: Place the baking dish on the center rack of the preheated 350°F oven. Bake uncovered for 25–30 minutes, or until the casserole is bubbling around the edges and the top has begun to turn golden.
9. Rest, garnish, and serve: Remove the casserole from the oven and let it rest for about 5 minutes to set. Spoon portions onto plates and serve warm. Leftovers keep well in the refrigerator for 3–4 days; reheat covered in the oven or in single servings in the microwave.

Troubleshooting and tips

• If your casserole looks dry after baking, stir in a tablespoon or two of milk before serving to add a little creaminess.
• For a crispier top, switch the oven to broil for the last 1–2 minutes, watching closely to prevent burning.
• Make it vegetarian by replacing the shredded chicken with an equal volume of canned chickpeas (drained and rinsed) or additional mushrooms.
• Use freshly grated Parmesan for best melting and flavor; pre-grated varieties contain anti-caking agents that affect texture slightly.
• To save time, use pre-sliced mushrooms and pre-chopped onions from the produce section.

Make-ahead instructions

You can assemble the entire dish up to the point of adding the reserved cheese topping, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, sprinkle the reserved cheeses on top and bake from chilled for 35–40 minutes, or until heated through and bubbling. If baked straight from the refrigerator, allow a few extra minutes of oven time compared with baking immediately.

Serving suggestions

This Three Cheese Chicken Penne Florentine is a full meal on its own, but you can pair it with a crisp green salad with lemon vinaigrette, garlic-roasted asparagus, or crusty bread to soak up any extra sauce. A light squeeze of lemon on plated servings brightens the flavors, while a sprinkle of extra chopped fresh oregano or parsley adds color.

Storage

Cool leftovers to room temperature within two hours, then store in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave for 1–2 minutes, stirring halfway through, or reheat the whole dish covered at 325°F until warmed through.

Final thoughts

If you’re looking for a comforting, vegetable-packed pasta bake that’s easy to scale up for guests or portion out for weeknight dinners, this Three Cheese Chicken Penne Florentine is a winner. The combination of mushrooms, spinach, and three cheeses yields a rich, satisfying dish that’s balanced by fresh herbs and bright bell pepper. It’s one of those recipes that disappears fast at the table — and keeps beautifully as leftovers for lunches all week.