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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

November 30, 2016

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.