Three-Cheese Chicken, Pesto and Pasta Bake

Three-Cheese Chicken, Pesto and Pasta Bake

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For all chicken fans, here's an easy-to-make pasta bake that's big on taste.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time45 minutes


  • 1 ½ Cups Whole-wheat penne pasta, uncooked
  • 300 g Baby spinach leaves
  • 15 ml oil
  • 200 g Boneless skinless chicken breasts, cubed
  • 1 Sachet KNORR Three Cheese Pasta Sauce
  • 15 ml Basil Pesto
  • 2 Small tomatoes, chopped
  • 60 ml Cream cheese
  • 1 Pinch Robertsons Salt and Pepper to taste
  • 250 ml Grated mozzarella cheese
  • 30 ml Grated Parmesan cheese


  • Heat oven to 180°C.
  • Cook pasta following packet instructions, adding spinach to the boiling water for the last 1 minute.
  • In a pan heat oil. Fry chicken until brown.
  • Prepare KNORR Three Cheese Pasta Sauce following packet instructions.
  • Stir in the Basil pesto.
  • Stir in the tomatoes, cream cheese and seasonings.
  • Add the sauce to the chicken.
  • Reduce heat to a simmer for 2-3 minutes.
  • Drain pasta and spinach. Add to the chicken mixture.
  • Stir in ½ a cup of mozzarella cheese. Spoon into a baking dish.
  • Bake for 20 minutes or until heated through.
  • Sprinkle with remaining mozzarella cheese and Parmesan cheese.
  • Bake for 3 more minutes or until cheese is melted.