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.
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1
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box (16 oz) penne pasta
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2
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tablespoons olive oil
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2
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lb uncooked chicken tenders (not breaded), cut into chunks
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Salt and pepper to taste
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1
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bag (12 oz) frozen broccoli cuts, thawed
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2
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jars (16 oz each) Alfredo sauce
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2
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cups shredded mozzarella cheese (8 oz)
Steps
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1
In large pot of water, cook 16 oz uncooked penne pasta until al dente as directed on box. Drain; return pasta to pot.
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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.
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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.
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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.
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5
Bake 18 to 20 minutes or until cheese is melted and mixture is bubbly.
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1
In large pot of water, cook 16 oz uncooked penne pasta until al dente as directed on box. Drain; return pasta to pot.
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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.
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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.
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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.
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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 PER SERVING
Serving Size: 1 Serving
- Calories
- 916.1
% Daily Value
- Total Fat
- 50.0g
- 77%
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- Saturated Fat
- 4.9g
- 24%
- Cholesterol
- 103.5mg
- 34%
- Sodium
- 2206.3mg
- 92%
- Total Carbohydrate
- 76.3g
- 25%
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- Dietary Fiber
- 9.5g
- 38%
- Sugars
- 6.5g
- Protein
- 39.7g
- 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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