Three cheese chicken penne pasta bake

This was delicious!!! I found it in one of my Kraft Food magazines. I did make some variations.

1 1/2 cups multigrain penne pasta, uncooked (I used more and I didn't have multigrain)
1 pkg (9oz.) fresh spinach leaves (I used 6 oz.)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves (I didn't have any)

1 jar (14 1/2 oz.) spaghetti sauce

1 can (14 1/2 oz.) diced tomatoes drained (I used 4 fresh tomatoes)

2 oz (1/4 of 8 oz. pkg) cream cheese

1 cup mozzarella cheese, divided

2 Tbsp Parmesan cheese

Heat oven to 375 F. Cook pasta, adding spinach to boiling water for last 1 min. Cook and stir chicken and basil in large nonstick skillet on medium-high heat for 3 minutes. Add sauce and tomatoes; bring to boil. Simmer 3 min or until chicken is done. Stir in cream cheese.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt baking dish. Bake 20 minutes. Sprinkle with remaining cheeses. Bake 3 minutes.