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Chicken-Alfredo Baked Penne

Prep 15 min
Total 35 min
Ingredients 7
Servings 8

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. ...MORE+ LESS-

Nicole Nared-Washington

July 3, 2017

Ingredients

box (16 oz) penne pasta

tablespoons olive oil

lb uncooked chicken tenders (not breaded), cut into chunks

Salt and pepper to taste

bag (12 oz) frozen broccoli cuts, thawed

jars (16 oz each) Alfredo sauce

cups shredded mozzarella cheese (8 oz)

Steps

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1

In large pot of water, cook 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 skillet, heat olive oil over medium heat. Add uncooked chicken tenders; season with salt and pepper. Cook 5 to 7 minutes or until chicken is no longer pink in center.
3

Add chicken and broccoli to pasta; stir to combine. Stir in alfredo sauce until well blended.
4

Pour mixture evenly into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle cheese evenly over top.
5

Bake 30 to 40 minutes or until heated through in center and cheese is melted.

Expert Tips

Serve the baked penne with a baked loaf of Pillsbury™ refrigerated crusty French loaf and a side salad for a complete meal.
Sprinkle with crushed red pepper after baking for a little more kick.

Nutrition Information

Nutrition Facts

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%
Potassium: 542.9mg; 16%
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.

More About This Recipe

Chicken Alfredo or fettuccine Alfredo with chicken is an Italian classic that can be found on restaurant menus all over the United States. Although the two terms are often used interchangeably, fettuccine is actually the name of the pasta that is used in the dish and Alfredo is the name of the sauce. You can easily use any kind of noodle when making chicken Alfredo, but penne and fettuccine are the most common. Alfredo was created by Roman restaurant owner Alfredo di Lelio in 1914. When his wife became pregnant, she was constantly nauseous and struggled to keep food down. Lelio made his wife a plain dish of pasta tossed in butter and Parmesan. It became her “pregnancy food” and Lelio later added it to his restaurant’s menu. It was later introduced to the United States after two American actors visited Lelio’s restaurant and ordered the fettucine Alfredo. They loved it so much, they asked for the recipe and brought it back to the America. The dish took off in America and Lilio’s restaurant became famous as well, but in Italy, fettuccine Alfredo is far less popular and is considered to be plain noodles tossed in butter. Other ingredients like milk, cream and cheese were later added to create the creamy Alfredo sauce that we know and love today. You can find several versions of fettuccine Alfredo in restaurants across the United States, but the most popular additions include broccoli, shrimp and chicken. It’s easily one of best-known pasta dishes we order at restaurants, but making pasta in your own kitchen can make for a simple-yet-elegant dinner.