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Prep 25min
Total55min
Ingredients8
Servings8
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Ingredients
12
oz (about 4 cups) uncooked penne pasta (from 16-oz box)
2
tablespoons olive oil
2
packages (14 oz each) chicken tenders (not breaded), cut into 1-inch pieces
1/4
teaspoon salt
1/4
teaspoon ground pepper
1
bag (12 oz) frozen broccoli cuts, thawed
2
jars (16 oz each) Alfredo pasta sauce
2
cups shredded mozzarella cheese (8 oz)
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Steps
1
Heat oven to 350°F.
2
Cook pasta as directed on box; drain.
3
Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, salt and pepper; cook 6 to 8 minutes or until chicken is no longer pink. Add pasta, broccoli and Alfredo sauce; carefully stir until well blended.
4
Spoon pasta mixture evenly into ungreased 13x9-inch (3-quart) glass baking dish; sprinkle with cheese.
5
Bake 25 to 30 minutes or until cheese is melted and thoroughly heated.
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As you spread the pasta-chicken mixture in the baking dish, move the chicken and broccoli chunks around to be sure they're evenly distributed.
If you want to take your presentation up a notch, serve your Chicken-Alfredo Baked Penne with a small bowl of thinly-sliced fresh basil and freshly ground pepper for sprinkling over the top.
Baking the chicken-Alfredo casserole allows the flavors to meld as the cheese melts. For an even more authentic Alfredo flavor, add 1/3 cup shredded Parmesan cheese with the mozzarella.
If you love this Chicken-Alfredo Baked Penne recipe, try our One-Pot Chicken Alfredo Penne next. This easy pasta dish has three things we love: one pot, a few ingredients and lots of classic flavors.
Looking for a lighter version of this dish? Try our Lightened-Up Chicken-Alfredo Baked Penne recipe. It has fewer calories but all the same love and flavor as the original.
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