Chicken-Alfredo Baked Penne


Prep time: 15 min

Total time: 35 mins

Servings: 8


  • 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 sauc
  • 2 cups shredded mozzarella cheese (8 oz)


  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 13×9-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.