Chicken Pasta Bake

I found this recipe here. But I altered it to our liking- changes are in parenthesis. Our whole family chowed down. It's like a chicken version of Company Casserole. Yum.

• 8 oz. penne pasta
• 1 Tbsp. olive oil
• 1 lb. boneless, skinless chicken breasts (used leftover shredding chicken)
  
• 1 tsp. Italian seasoning (didn't add because I used tomato, basil and garlic spaghetti sauce and italian style tomatoes)
  
• 1 28 oz. jar spaghetti sauce
• 1 14 oz. can diced tomatoes, drained
• 1 3 oz. package cream cheese
• 2 cups fresh baby spinach, washed and patted dry with a paper towel (no spinach on hand, didn't add this)
  
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese (husband hates Parmesan, so didn't add this)
  

1. Preheat oven to 350 degrees F. Spray a 9 x 13 baking dish with nonstick spray.


2. Cook pasta according to package directions for "al dente." Drain. Pour into prepared baking dish.


3. Heat oil in a large saucepan or dutch oven over medium-high heat. While oil is heating, cut chicken breasts into bite-sized pieces. (used leftover shredded chicken)
   


4. Brown chicken in oil. Add Italian seasoning, half of the spaghetti sauce and the drained tomatoes. Let simmer 2-3 minutes.


5. Cut cream cheese into small chunks. Add to chicken and tomato sauce mixture. Simmer until cream cheese is melted.


6. Stir in spinach. Cook another minute, until spinach wilts slightly. (skipped this step)
   


7. Pour chicken mixture over pasta. Top with one cup of the shredded mozzarella. Top with the remaining spaghetti sauce, remaining mozzarella and Parmesan cheese.


8. Bake, uncovered, 20 minutes, or until bubbly.