This Healthy Three-Cheese Chicken Penne Pasta Bake is a weeknight lifesaver that marries tender chicken, vibrant spinach, and three melty cheeses over whole-grain penne. It’s an easy, comforting casserole that feels indulgent but is built on wholesome ingredients, including multi-grain pasta and reduced-fat cheeses. The best part: it comes together in about an hour, and leftovers reheat beautifully for lunches or quick dinners.

Why you’ll love this recipe

This dish balances creamy texture with bright tomato flavor and a touch of herb. The multi-grain penne provides hearty fiber and a satisfying chew, while Neufchâtel and part-skim mozzarella keep the richness lighter than using full-fat cheeses. A simple blend of spaghetti sauce, diced tomatoes, and garlic creates a familiar, family-friendly tomato base, and the spinach adds color and nutrients without overpowering the other flavors.

Ingredients

1-1/2 cups multi-grain penne pasta, uncooked
9 ounces fresh spinach leaves
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon dried basil leaves
1 14-1/2 oz. jar spaghetti sauce
1-2 cloves garlic, minced
1 14.5 ounces diced tomatoes, drained
2 oz Neufchatel cheese, cubed (you can substitute cream cheese)
1 cup shredded 2% milk mozzarella cheese, divided
2 Tablespoons grated Parmesan cheese

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
9×13-inch (or similar) baking dish
Wooden spoon or spatula
Colander

Prep and timing

Active time: about 25 minutes
Total time: about 55–60 minutes, including baking
Makes: 4–6 servings

Flavor notes and swaps

If you prefer a little heat, add a pinch of crushed red pepper when you cook the garlic. For a deeper, roasted tomato flavor, use a jarred tomato-basil sauce in place of the plain spaghetti sauce. The Neufchatel can be swapped 1:1 with regular cream cheese if that’s what you have; the final texture will be slightly richer.

Step-by-step instructions

Step 1 — Preheat and prepare pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add 1-1/2 cups multi-grain penne pasta and cook until just al dente according to package directions (usually 1–2 minutes less than the full cooking time). Drain the pasta in a colander and set aside.

Step 2 — Sauté the chicken: While the pasta cooks, heat a large skillet over medium heat. Add the 1 lb boneless skinless chicken breasts cut into bite-size pieces and cook, stirring occasionally, until the chicken is cooked through and no longer pink inside, about 6–8 minutes depending on piece size. If needed, add a small splash of olive oil to prevent sticking.

Step 3 — Add aromatics and dried basil: Reduce the heat to medium-low and add 1–2 cloves garlic, minced, to the skillet with the cooked chicken. Stir and cook for 30–60 seconds until fragrant. Sprinkle in 1 teaspoon dried basil leaves and stir to combine so the herbs release their flavor.

Step 4 — Combine tomato components: Pour 1 14-1/2 oz. jar spaghetti sauce and 1 14.5 ounces diced tomatoes, drained, into the skillet with the chicken and garlic. Stir well to combine and let the mixture simmer gently for 2–3 minutes so the flavors meld. Taste and adjust seasoning with salt and pepper if desired.

Step 5 — Wilt the spinach: Add 9 ounces fresh spinach leaves to the skillet in batches, stirring until the leaves are just wilted and incorporated into the sauce. This will happen quickly, in 1–2 minutes. The spinach will reduce significantly in volume.

Step 6 — Add cheeses to the hot mixture: Remove the skillet from the heat. Add 2 oz Neufchatel cheese, cubed, to the hot sauce and stir until the cubes soften and distribute through the mixture. Fold in 1/2 cup of the shredded 2% milk mozzarella cheese (reserve the remaining 1/2 cup for topping).

Step 7 — Combine pasta and sauce: In the large pot or a mixing bowl, combine the drained multi-grain penne pasta with the chicken, tomato, and spinach mixture. Stir until the pasta is evenly coated and the cheeses are distributed.

Step 8 — Transfer to baking dish: Spoon the pasta mixture into a 9×13-inch baking dish (or a similarly sized casserole dish), spreading it evenly. Sprinkle the remaining 1/2 cup shredded 2% milk mozzarella cheese over the top, followed by 2 Tablespoons grated Parmesan cheese to create a golden, cheesy crust.

Step 9 — Bake: Place the baking dish in the preheated 375°F (190°C) oven and bake for 18–22 minutes, or until the cheese is melted and starting to turn golden at the edges. If you prefer a more deeply browned top, broil on high for 1–2 minutes while watching closely to avoid burning.

Step 10 — Rest and serve: Remove the pasta bake from the oven and let it rest for 5 minutes before serving. This helps the sauce set slightly and makes it easier to portion. Serve warm, garnishing with extra grated Parmesan if desired.

Make-ahead and storage

Assemble the pasta in the baking dish and refrigerate, covered, for up to 24 hours before baking. When ready to bake, remove from the fridge while the oven preheats so it comes closer to room temperature. Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave or warm in a 350°F (175°C) oven until heated through.

Troubleshooting

If the sauce seems too thin before baking, simmer it a few extra minutes on the stovetop to reduce and thicken slightly.
If the pasta absorbs too much sauce while refrigerated, add a splash of water or chicken broth when reheating to loosen the mixture.
To prevent dry chicken, avoid overcooking the bite-size pieces in the skillet; they will finish cooking and stay moist during baking.

Serving suggestions

Pair this pasta bake with a crisp green salad and a lemony vinaigrette to cut through the creaminess, or serve roasted vegetables on the side for extra fiber and color. A crusty whole-grain roll also complements the dish nicely.

Notes on ingredients

This recipe uses 1-1/2 cups multi-grain penne pasta, which gives it a nutty texture and added fiber compared with regular pasta. The 2 oz Neufchatel cheese adds creaminess while keeping the dish lighter; you may substitute cream cheese if preferred. Using part-skim mozzarella helps create that signature melt without too much richness. The ingredient list and amounts in the recipe are followed precisely to keep the flavor balance intact.

Final thoughts

This Healthy Three-Cheese Chicken Penne Pasta Bake is an approachable, family-friendly meal with bright tomato flavor, tender chicken, and three cheeses that melt into a satisfying, comforting casserole. It’s an ideal recipe to make on busy nights when you want something homey and nourishing without a lot of fuss. Leftovers make excellent lunches, and the whole dish is flexible to adapt to what you have on hand.

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Healthy Three-Cheese Chicken Penne Pasta Bake

A simple, comforting baked penne with chicken, spinach and three cheeses for a family-friendly weeknight meal.

Prep Time10

Cook Time30

Total Time40

Servings: 4 servings

Ingredients

1 1/2 cups multi-grain penne pasta, uncooked
9 ounces fresh spinach leaves
1 lb boneless skinless chicken breasts cut into bite-size pieces
1 teaspoon dried basil leaves
1 14.5-ounce jar spaghetti sauce
1-2 cloves garlic minced
1 14.5-ounce can diced tomatoes drained
2 oz Neufchâtel cheese cubed (can substitute cream cheese)
1 cup shredded 2% milk mozzarella cheese divided
2 Tablespoons grated Parmesan cheese

Instructions

Preheat the oven to 375°F (190°C).
Bring a large pot of water to a boil and cook the penne according to package directions; omit added salt. Add the spinach to the boiling water during the last minute of cooking, then drain the pasta and spinach in a colander and return to the pot.
While the pasta cooks, spray a large nonstick skillet with cooking spray and heat over medium-high. Add the bite-size chicken pieces and dried basil and cook, stirring, about 3 minutes until the chicken is mostly cooked through.
Add the spaghetti sauce, minced garlic, and drained diced tomatoes to the skillet; bring to a boil, then reduce heat and simmer about 3 minutes or until the chicken is fully cooked. Stir in the cubed Neufchâtel cheese until melted and evenly incorporated.
Stir the chicken-and-sauce mixture and 1/2 cup of the shredded mozzarella into the drained pasta and spinach until combined, then transfer the mixture to a 2-quart casserole or 8-inch square baking dish.
Bake in the preheated oven for 20 minutes. Remove from oven, sprinkle with the remaining mozzarella and the grated Parmesan, then return to oven and bake an additional 3 minutes or until the mozzarella is melted.