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Alfredo Chicken Bake

Total recipe yield: 8 servings
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No

Ingredients

  • 16 oz uncooked penne pasta
  • 2 garlic cloves minced
  • 2 1/4 tablespoons olive oil (separated)
  • 2 - 3 boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 jars (16 oz each) Alfredo pasta sauce
  • 4 cups shredded mozzarella cheese (16 oz)
  • 1/3 cup parmesan cheese
  • 1 bag (12 oz) frozen broccoli cuts

Directions

  • Heat oven to 350°F.
  • Cook pasta as directed on box; drain and return to pot.
  • Meanwhile, in 12-inch nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken, salt, pepper and garlic; cook 6 to 8 minutes or until chicken is no longer pink.
  • Add cooked chicken and alfredo sauce to pasta (in pot); stir until well blended.
  • Grease 13 x 9 baking dish with 1/4 tablespoon olive oil
  • Spoon pasta mixture evenly into baking dish
  • Cover evenly with mozzarella cheese
  • Sprinkle Parmesan cheese on top
  • Bake 25 to 30 minutes or until cheese is melted/bubbly and completely heated
  • Cook broccoli and make available to mix in or eat on the side