Anyone craving for pasta and chicken? Good for you! Today’s recipe involves these two ingredients. I remember, my mom used to make this same dish. She taught me how to bake it. Now, I get to share it with you! Dinner will be awesome tonight if you follow these steps. This dish is a hit every time I cook it at home. My kids can’t get enough of this incredibly delicious dish. Just the other day, when I was in the kitchen preparing dinner, my youngest child came to me and told me to cook his favorite food. This Chicken-Alfredo Baked Penne! How could I say no? So, dinner was his favorite food. His reaction was gold! He kissed me and thank me! Aww. Kids, huh?
By the way, in this recipe, you’ll only be needing 5 ingredients for the Penne! Give this recipe a try and I promise it’s gonna be great! Enjoy!
INGREDIENTS
24 oz of uncooked penne pasta (1 1/2 boxes)
2 Tbsp. olive oil
2 lb uncooked chicken tenders (not breaded), cut into chunks
Salt and pepper to taste
1 bag (12 oz) Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts, thawed
2 jars (16 oz each) Alfredo sauce
2 cups of shredded mozzarella cheese (8 oz)
How to make Chicken-Alfredo Baked Penne
Ready the oven and preheat to 350 degrees F. Pour 2 tablespoons of olive oil in a 10-12 inch sauté pan or skillet and turn the heat to medium. Cut the 2lb raw chicken and add it into the pan. Season with salt and pepper then cook for 5-7 minutes. Check if the center of the chicken is no longer pink.
Add the chicken on top of the drained and cooked pasta. Add the bag of thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts. Toss and mix until all ingredients are well incorporated. Top with 2 jars of Alfredo sauce then stir.
Spread the mixture evenly in an ungreased 13×9-inch glass baking dish. Top with 2 cups of shredded mozzarella cheese.
Place in the oven and bake for 18-20 minutes. Check if the cheese has melted if you have a bubbly mixture.
Ingredients
- 24 oz of uncooked penne pasta (1 1/2 boxes)
- 2 Tbsp. olive oil
- 2 lb uncooked chicken tenders (not breaded), cut into chunks
- Salt and pepper to taste
- 1 bag (12 oz) Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts, thawed
- 2 jars (16 oz each) Alfredo sauce
- 2 cups of shredded mozzarella cheese (8 oz)
Instructions
Ready the oven and preheat to 350 degrees F. Pour 2 tablespoons of olive oil in a 10-12 inch sauté pan or skillet and turn the heat to medium. Cut the 2lb raw chicken and add it into the pan. Season with salt and pepper then cook for 5-7 minutes. Check if the center of the chicken is no longer pink.
Add the chicken on top of the drained and cooked pasta. Add the bag of thawed Green Giant™ Valley Fresh Steamers™ frozen broccoli cuts. Toss and mix until all ingredients are well incorporated. Top with 2 jars of Alfredo sauce then stir.
Spread the mixture evenly in an ungreased 13x9-inch glass baking dish. Top with 2 cups of shredded mozzarella cheese.
Place in the oven and bake for 18-20 minutes. Check if the cheese has melted if you have a bubbly mixture.
