Chicken and Penne Florentine

Chicken And Penne Florentine Recipe

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Gregory Phillips


We are on a tight schedule with a high schooler in the house and we try to work out at YMCA after work during the week, so we look for quick casseroles that we can just heat and eat. Found this on the internet and it is YUMMO! Hope you enjoy as much as we do.


★★★★★ 1 vote

35 Min
20 Min


Add to Grocery List

  • 1 lb
    skinless boneless chicken breasts, cut into bite size pieces
  • 2 Tbsp
  • 2 c
    mulit-grain penne pasta, cooked
  • 4 Tbsp
    bottled sundried tomato dressing
  • 1 c
    reduced sodium chicken broth
  • 3 oz
    philadelphia neufchatel cheese cubed
  • 1 pkg
    10oz. frozen spinach, thawed and well drained
  • 1 c
    shredded mozzarella cheese
  • 2 Tbsp
    grated parmesan cheese

How to Make Chicken and Penne Florentine


  1. What You Need
    Make It

    HEAT oven to 375ºF.

    TOSS chicken with flour. Cook pasta as directed on package.

    MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or just until chicken is browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.

    DRAIN pasta. Add to spinach mixture; mix lightly. Spoon half into 2-qt. casserole; top with 1/2 cup mozzarella. Repeat layers. Sprinkle with Parmesan.

    BAKE 16 to 18 min. or until casserole is heated through and mozzarella is melted.

Printable Recipe Card

About Chicken and Penne Florentine

Course/Dish: Chicken, Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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