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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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 384kcal
Author Jenny
Cost $15

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