Creamy Chicken Italiano

Sharing a favorite chicken pasta today! This Creamy Chicken Italiano Pasta Bake is simple to prepare and perfect for busy weeknights!

Chicken Pasta

Preparing quick and simple weeknight dinners are some of my favorite recipes to create. This chicken pasta is a favorite it our home. Convenient for getting dinner on the table quick.

Be sure to try my Chicken Caprese Pasta Bake too! Follow Picky Palate on Instagram for daily recipe inspiration.

Ingredients For Chicken Pasta Bake

• penne pasta
• alfredo sauce
• milk
• broccoli florets
• cooked shredded chicken
• sun dried tomatoes
• kosher salt
• freshly cracked black pepper
• shredded mozzarella cheese

How To Make Easy Pasta Recipe

• Preheat  oven to 350 degrees F. and lightly spray a 12 inch cast iron skillet with cooking spray. You may also use a 9 x 13 inch baking dish.
• Prepare pasta according to package directions. Drain and transfer to large pot over low heat. Stir in alfredo sauce, milk, steamed broccoli, cooked chicken, chopped sun dried tomatoes, salt and pepper. Transfer pasta to cast iron skillet. Top with shredded cheese and bake for 20-25 minutes until cheese is melted and hot. Remove from oven and serve pasta warm. Careful with cast iron skillet, as it stays hot for a while after removing from oven.

Top cast iron skillet of creamy pasta with shredded mozzarella cheese and bake at 350 degrees F. for 20-25 minutes.

Once cheese is hot and melted, it’s time to enjoy! Note, the cast iron skillet stays very hot for a good period of time after removing from oven. It’s best to use a heat proof sleeve over the handle.

How To Serve Easy Chicken Dinner

Serve past warm, right out of cast iron skillet. Serve on individual serving plates with a side salad.

How To Store Leftovers

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat as needed.

5 from 1 vote

Creamy Chicken Italiano Pasta Bake

This simple Creamy Italian Chicken Pasta Bake is the perfect weeknight dinner. Quick to prepare and full of great cheesy flavor!

Course: Dinner

Cuisine: Italian

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings: 8

Calories: 384kcal

Author: Jenny

Cost: $15

Print Pin Rate

Equipment

• Oven
• Stove
• Dutch Oven or large pot
• mixing spoon
• cast iron skillet

Ingredients

• 1 pound dry penne pasta
• 16 ounce jar prepared alfredo sauce
• 1 cup milk
• 2 cups broccoli florets steamed until just fork tender
• 2 cups cooked shredded chicken I use a rotisserie
• 1/4 cup sun dried tomatoes I get them in jar with olive oil, drain and chop them
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1 cup shredded mozzarella cheese

Instructions

• Preheat oven to 350 degrees F. and lightly spray a 12 inch cast iron skillet with cooking spray. You may also use a 9 x 13 inch baking dish.
• Prepare pasta according to package directions. Drain and transfer to large pot over low heat. Stir in alfredo sauce, milk, steamed broccoli, cooked chicken, chopped sun dried tomatoes, salt and pepper. Transfer pasta to cast iron skillet. Top with shredded cheese and bake for 20-25 minutes until cheese is melted and hot. Remove from oven and serve pasta warm. Careful with cast iron skillet, as it stays hot for a while after removing from oven.

Nutrition

Calories: 384kcal | Carbohydrates: 50g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 574mg | Potassium: 369mg | Fiber: 3g | Sugar: 6g | Vitamin A: 289IU | Vitamin C: 22mg | Calcium: 172mg | Iron: 1mg

Keywords: chicken pasta, chicken pasta bake, pasta bake