Three Cheese Chicken Penne Pasta Bake

I made this really easy dish the other night.  We were heading out of town the next day, so I gave the leftovers to my sister, Denise.  A few hours later, she texted me that she had to have the recipe.  That is always a good sign, so I'm posting it here.  I don't remember where I got this recipe, some website, probably, but I changed it a little.

I've prepared the chicken for this dish several different ways.  I've cut it up and browned it like the recipe calls for, but found that it was flavorful, yet to dry.  I've also boiled chicken and shredded it, but that didn't have enough flavor.  So this time, I used a Rotisserie chicken from Costco.  They now sell it in packaged form with just the meat already shredded.  Yea!  All of the flavor and none of the work!  I will always use that chicken if I have it from now on. I just tossed it in a skillet with the basil to heat it up and incorporate the basil flavoring better. 

Three Cheese Chicken Penne Pasta Bake

1 ½ cups penne pasta, uncooked

1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil
1 jar (14 ½ oz) spaghetti sauce
1 can (14 ½ oz) diced tomatoes, drained
8 oz. cream cheese
1 cup shredded Mozzarella cheese, divided
1/4 cup grated Parmesan Cheese

Heat oven to 375°. Cook pasta as directed. In large skillet, cook chicken and basil on medium-high heat for 3 minutes. Add spaghetti sauce and tomatoes; bring to boil and then simmer for 3 more minutes or until chicken is done. Stir in cream cheese. Drain pasta and add to chicken mixture with ½ cup Mozzarella. Spoon into dish. Bake for 20 mins. Sprinkle with remaining Mozzarella and Parmesan cheeses and bake for an additional 3 minutes.

Results: My family really likes this dish.  It comes together quickly and is really yummy and creamy.  And, according to Denise, it makes great leftovers as well!