Philadelphia Cream Cheese

What's This?
Serving size 4
Prep Time
Total Time


1 ½ cup multi-grain penne pasta, uncooked9 oz fresh spinach leaves1 lb boneless skinless chicken breasts, cut into bite-size pieces1 tsp dried basil leaf1 can (14.5 ounces) diced tomatoes, drained14 oz spaghetti sauce2 oz PHILADELPHIA Neufchatel Cheese, cubed1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided2 Tbsp KRAFT grated parmesan cheese


  1. HEAT oven to 375ºF.
  2. COOK pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  3. MEANWHILE, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasonally. Stir in Neufchatel.
  4. DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
  5. BAKE 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.


Kraft Kitchens tips:

If watching sodium, prepare using no-salt-added diced tomatoes and lower-sodium spaghetti sauce.

Substitute an 8-inch square baking dish for the 2-qt. casserole.

Serve with CRYSTAL LIGHT Iced Tea.

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Nutrition Facts

Provided by: Philadelphia Cream Cheese

Per Single Serving / Serves 4 Total

  • Calories 460
  • Total Fat 14 g
  • Saturated Fat 6 g
  • Sodium 910 mg
  • Total Carbohydrates 40 g
  • Fiber 7 g
  • Protein 45 g
  • Cholesterol 90 mg
  • Sugars 8 g
  • Iron 30%
  • Vitamin C 40%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Main Dish, Chicken, Pasta, Easy, Baking

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