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Chicken Alfredo Baked Penne

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.

Course: Main Course, Pasta

Servings:

Author: Pillsbury

Ingredients

1 box 16 oz penne pasta
2 tablespoons olive oil
2 lbs. 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 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 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.
Add chicken and broccoli to pasta; stir to combine. Stir in alfredo sauce until well blended.
Pour mixture evenly into ungreased 13x9-inch (3-quart) glass baking dish. Sprinkle cheese evenly over top.
Bake 30 to 40 minutes or until heated through in center and cheese is melted.