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Chicken-Alfredo Baked Penne

(63)
  55 reviews
  • 15 min prep time
  • 35 min total time
  • 7 ingredients
  • 8 servings
  • Pinterest
    4K
  • Facebook
    945
  • Save
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This 5-ingredient dinner is not your average chicken Alfredo recipe. This easy, cheesy pasta casserole is packed with palate-pleasers like creamy Alfredo sauce and shredded mozzarella that everyone in your family will love, plus white-meat chicken and chopped broccoli for a hearty dose of protein + veg. Best of all, it preps in 15 minutes flat and is ready to enjoy in just over half an hour. This one’s a winner.

Nicole Nared Nicole Nared
August 1, 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) 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 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 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
916.1
% Daily Value
Total Fat
50.0g
77%
Saturated Fat
4.9g
24%
Cholesterol
103.5mg
34%
Sodium
2206.3mg
92%
Total Carbohydrate
76.3g
25%
Dietary Fiber
9.5g
38%
Sugars
6.5g
Protein
39.7g
% Daily Value*:
Vitamin C
64.70%
65%
Calcium
47%
47%
Iron
12.10%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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