Chicken Alfredo Baked Penne

Adapted recipe from original author: Nicole Nared-Washington



  • 1 lb. uncooked penne pasta
  • 2 tbsp. olive oil
  • 1 lb. boneless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 12 oz fresh or frozen broccoli (thawed)
  • 2 jars (16 oz each) alfredo pasta sauce (or roasted garlic parmesan sauce, or one of each)
  • 2 cups (8 oz.) shredded mozzarella cheese
  • 1/3 cup fresh shredded parmesan cheese.


  1. Cook pasta as directed; drain
  2. If using fresh broccoli, steam or cook until tender
  3. In a large skillet, heat olive oil over medium-high heat
  4. Add chicken, salt and pepper. Cook 6-8 minutes or until chicken is no longer pink
  5. Add pasta, broccoli, and alfredo sauce. Stir carefully until well blended.
  6. Spoon pasta mixture into non-greased 9x13 (3-quart) glass baking dish
  7. Cover with mozzarella cheese
  8. Sprinkle with parmesan cheese (optional)
  9. Bake 25-30 minutes until cheese is melted and slightly brown.

Serves 6-8.