Comforting, satisfying, and full of bright tomato and spinach notes, this Healthy Three-Cheese Chicken Penne Pasta Bake is the kind of weeknight dinner that feels special without a lot of fuss. It uses whole-grain penne, tender bite-sized chicken pieces, and a trio of creamy cheeses to create a dish that’s both hearty and approachable. The sauce is a simple combination of spaghetti sauce, diced tomatoes, and garlic, while fresh spinach adds color and a nutrient boost.

This recipe is written so home cooks of any skill level can follow along easily. The ingredient list is precise and the method is broken into clear, logical steps so you’ll get perfect results every time. Serve this casserole with a crisp green salad and a simple dessert for a family-friendly meal everyone will request again.

Why you’ll love this dish

Simple, pantry-friendly ingredients: Most of the components are staples—pasta, jarred sauce, canned tomatoes, garlic, and cheeses—so it’s easy to pull together on short notice.
Balanced texture and flavor: Al dente multi-grain penne, juicy chicken, melty Neufchâtel and mozzarella, and a touch of Parmesan make for a layered, crave-worthy bite.
Vegetable boost: Fresh spinach folds in at the end to wilt gently, adding color and nutrition without extra fuss.
Make-ahead friendly: You can assemble the casserole ahead and refrigerate until ready to bake, which makes it perfect for busy evenings.

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 Neufchâtel cheese, cubed (you can substitute cream cheese)
1 cup shredded 2% milk mozzarella cheese, divided
2 Tablespoons grated Parmesan cheese

Equipment you’ll need

Large pot for boiling pasta
Large skillet or sauté pan
Mixing bowl
9×13-inch baking dish (or similar size)
Spatula or wooden spoon
Aluminum foil (optional)

Prep and timing

Active time: about 25–35 minutes
Total time: about 50–60 minutes including baking
Makes: 6 servings

Clear, step-by-step directions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Add the 1-1/2 cups multi-grain penne pasta and cook according to package directions until just al dente. Drain the pasta and return it to the pot or a large bowl to keep warm.
While the pasta cooks, heat a large skillet over medium heat. Add the 1 lb bite-size chicken pieces in a single layer and cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 6–8 minutes depending on size. If your skillet is very dry, add a small splash of oil. Sprinkle the chicken with 1 teaspoon dried basil leaves toward the end of cooking so the herb warms and releases its flavor.
Add 1–2 cloves minced garlic to the skillet with the cooked chicken and sauté for 30–60 seconds until fragrant, stirring constantly so the garlic does not brown.
Pour 1 (14-1/2 oz.) jar spaghetti sauce and 1 (14.5 oz.) can diced tomatoes (drained) into the skillet with the chicken and garlic. Stir to combine and let the sauce warm for 2–3 minutes so the flavors meld. Taste and adjust seasoning with a pinch of salt and pepper if needed.
Add the drained, warm sauce-and-chicken mixture to the pot or bowl with the cooked penne. Stir gently to combine the pasta, chicken, and tomato sauce until the pasta is evenly coated.
Fold in 9 ounces fresh spinach leaves, stirring until the spinach begins to wilt and is evenly distributed through the pasta. The residual heat from the pasta and sauce will wilt the spinach quickly; this should take a minute or two.
Cube 2 oz Neufchâtel cheese and add the cubes to the pasta mixture. Also add 1/2 cup of the shredded 2% milk mozzarella cheese to the mixture (reserve the remaining 1/2 cup for topping). Stir gently so pockets of the cream cheese-like Neufchâtel melt into the pasta, creating a creamy texture.
Transfer the combined pasta, chicken, sauce, spinach, and cheeses into the prepared 9×13-inch baking dish, spreading it into an even layer.
Sprinkle the remaining 1/2 cup shredded 2% milk mozzarella cheese evenly over the top, then finish with 2 tablespoons grated Parmesan cheese for a golden, slightly crisp finish.
Cover the baking dish with foil and bake in the preheated 375°F (190°C) oven for 15 minutes. Remove the foil and continue baking for an additional 10–12 minutes, or until the cheese on top is melted and lightly browned and the casserole is heated through.
Remove the dish from the oven and allow it to rest for 5–10 minutes before serving. This short rest time helps the casserole set so it slices and serves more neatly.

Serving suggestions

This Healthy Three-Cheese Chicken Penne Pasta Bake pairs beautifully with a crisp green salad dressed in a light vinaigrette, roasted vegetables, or a simple garlic bread. For a bright contrast, serve with lemon wedges your guests can squeeze over individual portions to add a fresh lift.

Make-ahead and storage tips

You can assemble the casserole up to 24 hours in advance. Cover tightly and refrigerate; when you’re ready to bake, remove the dish from the refrigerator and bake as instructed, adding an extra 5–10 minutes if the dish is cold.
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.
To freeze: assemble the casserole but do not bake. Wrap tightly with two layers of plastic wrap and a layer of foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking, and bake an additional 10–15 minutes if needed.

Notes and swaps

If you prefer a sharper flavor, swap part of the mozzarella for a stronger melting cheese, but keep the same total amount of cheese called for in the ingredient list.
Neufchâtel cheese brings a lower-fat creaminess similar to cream cheese. If you substitute full-fat cream cheese, the dish will be richer—keep the same 2 oz amount.
Drain the diced tomatoes well so the bake doesn’t become watery. If you like a saucier casserole, reserve a bit of pasta cooking water and add it back when mixing instead of the drained tomatoes.
To boost veggies, stir in chopped bell pepper or zucchini with the chicken in step 3 and sauté until tender. Keep the same chicken amount so the overall balance of ingredients remains the same.

Nutrition snapshot

This pasta bake balances whole-grain pasta and lean chicken with three cheeses for a meal that delivers protein, whole grains, and vegetables in every bite. Using multi-grain penne and 2% milk mozzarella keeps the dish lighter than some traditional casserole recipes while still delivering satisfying creaminess and melty texture.

Final thoughts

This Healthy Three-Cheese Chicken Penne Pasta Bake is proof that a home-cooked, crowd-pleasing casserole doesn’t need to be complicated. With a handful of straightforward ingredients and a clear sequence of steps, you’ll end up with a family-friendly entrée that’s creamy, comforting, and colorful. It’s perfect for weeknights, potlucks, or an easy Sunday dinner when you want something reliable and satisfying.

Make it tonight and enjoy a plateful of warm, cheesy pasta with tender chicken and bright spinach—the kind of meal that makes everyone feel taken care of.