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Chicken-Alfredo Baked Penne

(40)
  36 reviews
  • 15 min prep time
  • 35 min total time
  • 7 ingredients
  • 8 servings
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Only 5 ingredients make for a great penne recipe with creamy and delicious Alfredo sauce, chunks of chicken and frozen broccoli.

Nicole Nared Nicole Nared
January 5, 2016

Ingredients

1
box (16 oz) penne pasta
2
tablespoons olive oil
2
lb uncooked chicken tenders (not breaded), cut into chunks
Salt and pepper to taste
1
bag (12 oz) Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts, thawed
2
jars (16 oz each) Alfredo sauce
2
cups shredded mozzarella cheese (8 oz)

Steps

  • 1 In large pot of water, cook 16 oz uncooked penne pasta until al dente as directed on box. Drain; return pasta to pot.
  • 2 Meanwhile, heat oven to 350°F. In 10- to 12-inch nonstick sauté pan or skillet, heat 2 tablespoons olive oil over medium heat. Add 2 lb uncooked chicken tenders (not breaded), cut into chunks; season with salt and pepper to taste. Cook 5 to 7 minutes or until chicken is no longer pink in center.
  • 3 Add chicken to drained pasta. Add 1 bag (12 oz) thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts; toss until all ingredients are evenly distributed. Pour 2 jars (16 oz each) Alfredo sauce over top; stir.
  • 4 Pour mixture into ungreased 13x9-inch (3-quart) ceramic or glass baking dish; spread evenly. Sprinkle 2 cups shredded mozzarella cheese (8 oz) evenly over top.
  • 5 Bake 18 to 20 minutes or until cheese is melted and mixture is bubbly.
  • 1 In large pot of water, cook 16 oz uncooked penne pasta until al dente as directed on box. Drain; return pasta to pot.
  • 2 Meanwhile, heat oven to 350°F. In 10- to 12-inch nonstick sauté pan or skillet, heat 2 tablespoons olive oil over medium heat. Add 2 lb uncooked chicken tenders (not breaded), cut into chunks; season with salt and pepper to taste. Cook 5 to 7 minutes or until chicken is no longer pink in center.
  • 3 Add chicken to drained pasta. Add 1 bag (12 oz) thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts; toss until all ingredients are evenly distributed. Pour 2 jars (16 oz each) Alfredo sauce over top; stir.
  • 4 Pour mixture into ungreased 13x9-inch (3-quart) ceramic or glass baking dish; spread evenly. Sprinkle 2 cups shredded mozzarella cheese (8 oz) evenly over top.
  • 5 Bake 18 to 20 minutes or until cheese is melted and mixture is bubbly.

Expert Tips

Serve the baked penne with a baked loaf of Pillsbury™ refrigerated crusty French loaf and a side salad for a complete meal.

Pick your favorite Alfredo sauce for the baked penne.

Nutrition Information

No nutrition information available for this recipe
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