Healthy Three-Cheese Chicken Penne Pasta Bake is just 460 calories per serving — one quarter of the whole casserole. If you think pasta can’t be part of a healthy meal, this pasta bake will change your mind.
Healthy Three-Cheese Chicken Penne Pasta Bake
Pasta doesn’t always have to be indulgent to be delicious. This three-cheese chicken penne bake balances whole-grain pasta, lean chicken, vegetables and a modest amount of cheese to deliver flavor without excess calories. At about 460 kcal per serving, you can enjoy a generous portion and still stay within a sensible meal plan.
I was skeptical when I first tried this recipe, but it quickly became a family favorite. The combination of spinach, tomatoes, and a three-cheese mix keeps the dish bright and satisfying — my husband always asks, “This is healthy?” as he reaches for seconds.
The best healthy meals are the ones that taste great — you shouldn’t be reminded they’re healthy with every bite.
I try to eat well most of the time, and recipes like this make it easier. It’s a practical weeknight casserole that feels comforting and familiar without going overboard on calories.
Other Italian Recipes:
- Italian Sausage and Peppers
- Baked Spaghetti
- Chicken Parmesan Meatballs
- Creamy Sausage and Spinach Pasta
- One-Pot Sausage Broccoli Pasta
- One-Pan Skillet Baked Ziti
- Healthy Three Cheese Chicken Penne Pasta
Healthy Three-Cheese Chicken Penne Pasta Bake
Christy Denney
10
30
40
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 14-1/2 oz. jar spaghetti sauce
- 1-2 cloves garlic, minced
- 1 14.5 ounces diced tomatoes, drained
- 2 oz Neufchatel cheese, cubed (or substitute cream cheese)
- 1 cup shredded 2% milk mozzarella cheese, divided
- 2 Tablespoons grated Parmesan cheese
Instructions
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Preheat the oven to 375ºF.
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Cook the penne according to package directions, omitting added salt. Add the spinach to the boiling water during the last minute of cooking, then drain.
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In a large nonstick skillet sprayed with cooking spray, cook the chicken and basil over medium-high heat about 3 minutes, stirring. Stir in the spaghetti sauce, garlic, and drained diced tomatoes; bring to a boil, then reduce heat and simmer about 3 minutes or until the chicken is cooked through. Stir in the Neufchatel cheese until incorporated.
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Return the drained pasta and spinach to the pan. Stir in the chicken mixture and 1/2 cup of the mozzarella. Spoon everything into a 2‑quart casserole dish or an 8‑inch square baking dish.
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Bake for 20 minutes. Sprinkle with the remaining mozzarella and Parmesan, then bake about 3 more minutes, or until the cheese is melted and bubbly. Let rest briefly before serving.
Notes
Calories:
460
kcal
