This Three Cheese Chicken Penne Florentine is a family-friendly, healthy pasta dish packed full of veggies and more.

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Three Cheese Chicken Penne Florentine

There’s nothing like a wonderful baked pasta dish. This three cheese chicken penne florentine has plenty of cheese melted throughout to make it a fabulous comfort food meal. It’s always a favorite at the dinner table. This recipe calls for using low fat cheeses. You can definitely use full fat cheeses, if you’d like.

🛒Ingredients needed:

olive oil
mushrooms
sweet onion
red bell pepper
spinach
oregano and black pepper
cottage cheese
penne pasta
chicken breast
cheddar and parmesan cheeses
2% milk
reduced-fat cream of mushroom soup

✏️How to make Three Cheese Chicken Penne Florentine:

Preheat oven to 425°F.
Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms, onion and bell pepper to the pan and sauté 4 minutes or until tender. Add the spinach, oregano, and black pepper, sautéing 3 minutes or just until the spinach wilts.
Place the cottage cheese in a food processor; process until very smooth. Combine the spinach mixture, cottage cheese, pasta, chicken, ¾ cup cheddar cheese, ¼ cup Parmesan cheese, milk and soup in a large bowl. Spoon the mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining ¼ cup cheddar cheese and remaining ¼ cup Parmesan cheese.
Bake for 25 minutes or until lightly browned and bubbly.

The result is a wonderful, creamy and cheesy baked pasta. We love having this for dinner at my house, and I hope you do too. Enjoy!

➡️Recipe Tips:

Full fat cheeses can be used in place of the low fat cheeses in this recipe, if desired.
Ricotta cheese may be substituted for the cottage cheese.
You can also use an Italian cheese blend in place of both the cheddar and Parmesan cheeses, making this recipe even easier!
Feel free to add any additional veggies you love.

★How to Store:

If you’ll be using the leftovers in the next few days, store tightly covered in the refrigerator. Three Cheese Penne Pasta Florentine can also be frozen for up to three months wrapped tightly to avoid freezer burn.

✔️What to do with Three Cheese Chicken Penne Florentine:

Take it to a potluck dinner. It’s sure to be the hit of the night!
Have a friend or neighbor who’s needing some extra help? Prepare the recipe up to the baking point. Leave a friendly note with the baking instructions and you’ll have made someone’s day just a little easier.
If you want some of the leftovers, hide them!

❤️Why I love this recipe:

Start to finish it only takes 50 minutes to make.
Who doesn’t love baked pasta? At only 275 calories per serving, this tastes decadent, but really isn’t
It’s a crowd AND kid pleaser!

Here are a few more chicken pasta recipes you might like to try:

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5 from 2 votes

Three Cheese Chicken Penne Florentine

This family-friendly, healthy pasta dish is packed full of veggies and more!

Recipe Details

Prep Time: 25

Cook Time: 25

Total Time: 50

Course: Main Course

Cuisine: American

Keyword: baked pasta, chicken, florentine, penne, spinach

Servings: servings (1 cup each)

Calories: 275kcal

Author: RecipeGirl.com (Adapted slightly from Cooking Light)

Ingredients

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

Instructions

Preheat oven to 425°F.
Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms, onion and bell pepper to the pan and sauté 4 minutes or until tender. Add the spinach, oregano, and black pepper, sautéing 3 minutes or just until the spinach wilts.
Place the cottage cheese in a food processor; process until very smooth. Combine the spinach mixture, cottage cheese, pasta, chicken, ¾ cup cheddar cheese, ¼ cup Parmesan cheese, milk and soup in a large bowl. Spoon the mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining ¼ cup cheddar cheese and remaining ¼ cup Parmesan cheese.
Bake for 25 minutes or until lightly browned and bubbly.

Notes

Full fat cheeses can be used in place of the low fat cheeses in this recipe, if desired.
Ricotta cheese may be substituted for the cottage cheese.

Nutrition

Serving: 1serving, Calories: 275kcal, Carbohydrates: 26g, Protein: 28g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 542mg, Potassium: 712mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1760IU, Vitamin C: 29mg, Calcium: 261mg, Iron: 2mg