Chicken-Alfredo Baked Penne
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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 cho
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)
Instructions
In large pot of water, cook 16 oz uncooked penne pasta until al dente as directed on box. Drain; return pasta to pot.
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.
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.
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.
Bake 18 to 20 minutes or until cheese is melted and mixture is bubbly.
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