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Chicken Penne Florentine Bake

Chicken Penne Florentine Bake

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Kraft Natural Shredded Cheese

Chicken breast chunks bake with spinach in a light and creamy sauce with multi-grain penne pasta in a quick and flavorful weeknight meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



  1. Heat oven to 375 degrees F.
  2. Cook pasta as directed on package, omitting salt.
  3. Meanwhile, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or just until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
  4. Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole; top with 1/2 cup mozzarella. Repeat layers; sprinkle with Parmesan.
  5. Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.
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This recipe was a little work but it paid off. Absolutely wonderful!! Next time I will use double of the Sun Dried Tomato Vinegar Dressing though.


Meh. I needed a quick casserole and I had everything (mostly) to make this. I didn't have mozzerella, I had havarti. It's okay. Kids ate it but didn't love it. I doubt I'll make it again. it was super easy and might work well for a family with pickier eaters for a meal to share.

Emily Kris

No, not good enough for me to make again.