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Chicken-Alfredo Baked Penne

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  • Prep 25 min
  • Total 55 min
  • Ingredients 8
  • Servings 8
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If you're on the lookout for a dish that answers your cheesy cravings but still delivers a hearty dose of protein and veggies, this 8-ingredient Chicken-Alfredo Baked Penne will quickly become your go-to solution, even when you don't have a ton of time. Every bite is complete with flavorful broccoli, moist chicken and a satisfyingly creamy sauce. It tastes just like the one you’d order at your favorite Italian restaurant, with the ease and convenience of making it right from home. Add this quick and easy recipe to your weeknight rotation and you won't regret it.
By Nicole Nared-Washington
Updated Sep 21, 2023
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  • 12 oz (about 4 cups) uncooked penne pasta (from 16-oz box)
  • 2 tablespoons olive oil
  • 2 packages (14 oz each) chicken tenders (not breaded), cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 bag (12 oz) frozen broccoli cuts, thawed
  • 2 jars (16 oz each) Alfredo pasta sauce
  • 2 cups shredded mozzarella cheese (8 oz)


  • 1
    Heat oven to 350°F.
  • 2
    Cook pasta as directed on box; drain.
  • 3
    Meanwhile, in 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, salt and pepper; cook 6 to 8 minutes or until chicken is no longer pink. Add pasta, broccoli and Alfredo sauce; carefully stir until well blended.
  • 4
    Spoon pasta mixture evenly into ungreased 13x9-inch (3-quart) glass baking dish; sprinkle with cheese.
  • 5
    Bake 25 to 30 minutes or until cheese is melted and thoroughly heated.

Tips from the Pillsbury Kitchens

  • tip 1
    As you spread the pasta-chicken mixture in the baking dish, move the chicken and broccoli chunks around to be sure they're evenly distributed.
  • tip 2
    If you want to take your presentation up a notch, serve your Chicken-Alfredo Baked Penne with a small bowl of thinly-sliced fresh basil and freshly ground pepper for sprinkling over the top.
  • tip 3
    Baking the chicken-Alfredo casserole allows the flavors to meld as the cheese melts. For an even more authentic Alfredo flavor, add 1/3 cup shredded Parmesan cheese with the mozzarella.
  • tip 4
    If you love this Chicken-Alfredo Baked Penne recipe, try our One-Pot Chicken Alfredo Penne next. This easy pasta dish has three things we love: one pot, a few ingredients and lots of classic flavors.
  • tip 5
    Looking for a lighter version of this dish? Try our Lightened-Up Chicken-Alfredo Baked Penne recipe. It has fewer calories but all the same love and flavor as the original.

Nutrition Information

780 Calories, 46g Total Fat, 42g Protein, 49g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
1 1/2g
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
*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 pasta 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 fettuccine Alfredo. They loved it so much, they asked for the recipe and brought it back to America. The dish took off in America, and Lelio’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.
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