Three Cheese Chicken Penne Florentine

Comforting, creamy, and bright with a hit of fresh herbs, this Three Cheese Chicken Penne Florentine is the kind of weeknight pasta that feels special enough for guests yet simple enough for busy nights. It brings together tender shredded chicken, sautéed vegetables, and a smooth three-cheese sauce that clings to every penne tube. The flavor comes from a mix of sharp cheddar, nutty Parmesan, and creamy cottage cheese, balanced by spinach and oregano for freshness. Read on for tips, a full ingredient list, and step-by-step directions that are easy to follow.

Why you’ll love this Three Cheese Chicken Penne Florentine

• One-pan veggie sauté plus a cheesy sauce makes for quick assembly and minimal cleanup.
• Lean shredded chicken and reduced-fat dairy keep it lighter without sacrificing flavor.
• Famously forgiving—swap vegetables or use rotisserie-style or pre-cooked chicken to save time.
• Great for meal prep: flavors marry beautifully, and leftovers reheat well.

Ingredients

Serves about 4

• 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

Make-ahead or shortcut ideas

• If you’re short on time, use pre-sliced mushrooms and pre-chopped onion and peppers from the grocery store.
• Leftover roasted chicken, store-bought roasted chicken breast, or pre-shredded rotisserie-style chicken all work well.
• Cook the penne and combine everything, then refrigerate the assembled casserole for up to 24 hours before baking.

Equipment

• Large skillet or sauté pan
• Large pot for boiling pasta
• Measuring cups and spoons
• Mixing bowl
• Baking dish (about 9×13 or similar shallow casserole pan)

Step-by-step directions

Follow these clear, sequential steps to make the Three Cheese Chicken Penne Florentine come together smoothly. The directions mirror the ingredient order and keep the process efficient.

1. Preheat the oven to 350°F (175°C). Lightly grease a baking dish or set it aside so it’s ready when your pasta mixture is combined.
2. Bring a large pot of salted water to a boil. Add about 8 ounces uncooked penne and cook until al dente according to package directions. Reserve about ½ cup of the pasta cooking water, then drain the penne and set it aside while you make the sauce and sauté the vegetables.
3. Heat 1 teaspoon olive oil in a large skillet over medium heat. When the oil is shimmering, add 3 cups thinly sliced mushrooms. Sauté the mushrooms until they release their moisture and begin to brown, about 5–7 minutes, stirring occasionally so they cook evenly.
4. Add 1 cup chopped sweet onion and 1 cup chopped red bell pepper to the skillet with the mushrooms. Continue to cook the vegetables, stirring occasionally, until the onions are translucent and the bell peppers have softened, about 4–6 minutes more.
5. Stir in 3 cups chopped fresh spinach to the pan with the cooked vegetables. Cook, stirring, until the spinach wilts and reduces in volume, about 2–3 minutes. The vegetables should be tender and well combined. Remove the skillet from heat and set aside briefly.
6. In a large mixing bowl, combine the sauce base: pour in 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. Whisk or stir until the mixture is smooth and evenly blended.
7. Add cheeses and seasonings to the sauce mixture: fold in ½ cup (2 ounces) grated fresh Parmesan cheese and ¾ cup (3 ounces) of the shredded reduced-fat sharp cheddar cheese—reserve the remaining cheddar and Parmesan for topping. Stir in 1 tablespoon chopped fresh oregano and ¼ teaspoon freshly ground black pepper. Taste and adjust the seasoning if you prefer more pepper; the soup provides some saltiness already.
8. Fold in the cooked vegetables from the skillet into the cheese sauce mixture. Add 2 cups shredded roasted skinless, boneless chicken breast and 4 cups hot cooked penne to the bowl. Gently stir everything together until the pasta is evenly coated with the sauce and the chicken and vegetables are distributed through the penne. If the mixture seems too thick, add a tablespoon or two of the reserved pasta cooking water to loosen it to your desired consistency.
9. Transfer the combined pasta, chicken, vegetables, and sauce into the prepared baking dish. Smooth the top so everything is evenly distributed. Sprinkle the reserved cheeses evenly over the surface: the remaining ¼ cup (1 ounce) shredded reduced-fat sharp cheddar cheese and the remaining ¼ cup (1 ounce) grated fresh Parmesan cheese set aside earlier.
10. Bake in the preheated 350°F (175°C) oven until the top is bubbling and the cheese is melted and lightly golden, about 20–25 minutes. For a bubbled, slightly crisp top, switch the oven to broil for 1–2 minutes at the end—watch closely so it does not burn.
11. Remove the baking dish from the oven and let the casserole rest for 5–10 minutes. This resting time helps the sauce set and makes the casserole easier to serve. Garnish with an extra pinch of chopped fresh oregano if desired, then serve warm from the dish.

Troubleshooting and tips

• If your cottage cheese has a chunky texture, pulse it briefly in a blender or food processor before mixing it into the sauce for a smoother finish.
• To keep the pasta from drying out, serve it soon after baking. If reheating leftovers, add a splash of milk before warming to refresh the sauce.
• Want it extra creamy? Stir in up to 2 additional tablespoons of milk or a little of the reserved pasta water to reach your preferred creaminess.
• To add more color or crunch, top with toasted breadcrumbs mixed with a teaspoon of olive oil and a pinch of black pepper before baking.

Serving suggestions

Pair this pasta with a crisp green salad dressed in a simple lemon vinaigrette to cut through the richness. A side of roasted Brussels sprouts or steamed green beans also complements the creamy texture nicely. Leftovers store well in an airtight container in the refrigerator for up to 3 days and make a hearty lunch or weeknight dinner.

Nutrition notes

This recipe uses reduced-fat and lower-sodium options to keep it lighter while still delivering big flavor. The cottage cheese adds protein and a silky body to the sauce, while the lean roasted chicken keeps the dish satisfying without being heavy. Use whole-grain penne if you prefer more fiber; cook it according to package directions and follow the rest of the recipe the same way.

Final thoughts

Three Cheese Chicken Penne Florentine is a reliable recipe that delivers creamy, cheesy comfort with fresh-leaning elements like spinach and oregano. It’s adapt-friendly, freezer-friendly, and friendly to busy schedules. Once you make it, the balance of textures—meaty mushrooms, tender chicken, chewy penne, and melty cheese—keeps everyone coming back for seconds.

Enjoy this pasta hot from the oven with a simple salad or your favorite green vegetable. It’s an easy, crowd-pleasing dish to turn to whenever you want a cozy, cheesy meal with bright herb notes and satisfying protein.