Chicken Penne Pasta Bake Recipe

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Chicken Penne Pasta Bake

Carla Tipton


This is a very easy and tasty recipe. You can leave the spinach out if you don't like it. I only use 1/4 of the bag, and make a small salad with the leftover. I add craisins and toasted sliced almonds.
You can really use as much cheese as you like, or even leave out the can tomatoes if you don't happen to have any on hand.

★★★★★ 1 vote


1 1/2 c
1 pkg
baby spinach
1 lb
chicken cut in bite size pieces
1 Tbsp
dried basil leaves (i use more)
1 jar(s)
spaghetti sauce
1 can(s)
diced tomatoes, drained (can leave out if you want)
2 oz
cream cheese
1 c
mozzarella, shredded


1Heat oven to 375. Cook pasta, adding spinach last one minute.
2Cook chicken and basil in large skillet with a little bit of EVOO. Add cream cheese; stir to melt.
3Add Spaghetti sauce and can tomatoes. Simmer several minutes.
4Drain pasta and return to the pan with the chicken and sauce. Toss with 1/2 cup mozzrella and spoon into a 2-3 qt. covered baking dish. Bake for 20 minutes.
5Remove from oven, and sprinklie with more cheese if desired. Put back in oven for 5-7 minutes.

About this Recipe

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