Healthy Three-Cheese Chicken Penne Pasta Bake is just 460 calories per serving — one quarter of the whole dish. If you doubt that pasta can be part of a healthy meal, this pasta bake will change your mind.
Healthy Three-Cheese Chicken Penne Pasta Bake
I usually roll my eyes when a pasta dish is labeled “healthy.” Pasta is calorie-dense, so it’s easy to overdo it. That said, this recipe surprised me — at 460 calories per serving, it’s a satisfying portion and still reasonable when you serve a quarter of the casserole.
I’ve made this several times for my family. Each time my husband gives me a skeptical look and asks, “This is healthy?” Then he eats it and agrees it’s delicious — not bland or “diet food,” just a flavorful, comforting bake that happens to be lighter than many similar dishes.
The best healthy recipes are the ones that taste great without you noticing they’re lower in calories.
I try to eat well most of the time, but I’m the first to admit I don’t always succeed. Still, this dish is a dependable weeknight winner: quick to prepare, family-friendly, and filling without feeling heavy.
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 cream cheese)
- 1 cup shredded 2% milk mozzarella cheese, divided
- 2 Tablespoons grated Parmesan cheese
Instructions
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Heat oven to 375ºF.
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Cook pasta according to package directions, omitting salt. Add spinach to the boiling water for the last minute of cooking.
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In a large nonstick skillet sprayed with cooking spray, cook and stir chicken with basil over medium-high heat about 3 minutes. Stir in spaghetti sauce, garlic, and drained tomatoes; bring to a boil. Reduce heat and simmer 3 minutes or until chicken is cooked through. Stir in Neufchatel cheese until combined.
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Drain pasta and spinach; return to the pot. Stir in the chicken mixture and 1/2 cup of the mozzarella. Spoon into a 2-quart casserole dish or an 8-inch square baking dish.
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Bake about 20 minutes. Sprinkle with remaining mozzarella and the Parmesan, then bake an additional 3 minutes or until cheese is melted and bubbly.
Notes
