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Unfussy + Awesome Chicken-Alfredo Baked Penne

Chicken-Alfredo Baked Penne
This creamy baked pasta is even better the second day, but we bet you won’t have any leftovers.
By Nicole Nared-Washington

I’ve got to tell you, when you’re tired and don’t really feel like standing in the kitchen for hours upon hours, this recipe is going to Save. The. Day. It tastes like you’ve been standing in the kitchen for hours, but you’ve really been in there for about 30 minutes. The best thing about this pasta is that it makes perfect left overs—if you have any extra!

Chicken-Alfredo Baked Penne

Cook 1 and ½ boxes of pasta until al dente. Drain and set aside. In a large non-stick sauté pan, heat a few tablespoons of olive oil on medium heat and add 2 pounds of chicken chunks. Season with salt and pepper. Cook for 5 to 7 minutes until chicken is thoroughly cooked.

Cooked Chicken

Add your cooked chicken to the pot of the pasta, add a 12-oz bag of thawed broccoli, and toss to make sure all ingredients are evenly distributed. Pour in 2 jars of Alfredo sauce and stir once more.

Add Chicken to the Pot of the Pasta and Broccoli

Pour the pasta into a 9 x 13 casserole dish and sprinkle with 2 cups of fresh mozzarella cheese. Place in the oven and bake at 350 degrees for 18 to 20 minutes until the cheese is melted and bubbly. Serve with Pillsbury French Bread and a side salad for a complete meal. I know you will enjoy it.



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