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

Keyword chicken pasta, chicken pasta bake, pasta bake

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 384kcal

Author Jenny

Cost $20

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

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.