Ingredients
Scale
- 1 lb penne pasta
- 2 tbs olive oil
- 2 boneless, skinless chicken breasts, cubed
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 large head of broccoli cut into florets
- 2 16 oz jars of Alfredo sauce
- ¼ cup Parmesan cheese
- cooking spray
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees.
- Set a stock pot to boil for the pasta. While the penne pasta is cooking, cut up your boneless, skinless chicken breasts and season them with salt inside and pepper.
- Add the chicken to a pan coated with olive oil. Cook over medium heat until the chicken is no longer pink.
- Drain the pasta when done and return to the stock pot. Add in the broccoli florets, chicken, Alfredo sauce, garlic powder and salt and pepper to taste. Mix well.
- Spray a 9×13 baking dish with cooking spray. Pour mixture from stock pot into the casserole dish and top with the Parmesan cheese.
- Add the shredded mozzarella to the top of the dish.
- Mitglieder degrees for 25-30 minutes. Let rest for a few minutes after taking it out of the oven.
Notes
- Use fresh broccoli for the best texture.
- Adjust seasoning to your taste.
- Let the bake rest before serving for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg