Go Back
+ servings

Chicken Alfredo Bake

This Chicken Alfredo Bake is loaded with penne pasta, rich and creamy homemade alfredo sauce, rotisserie chicken, broccoli, and THREE types of cheese!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, Pasta
Cuisine: American
Keyword: cheesy, penne pasta, rotisserie chicken
Servings: 12 people
Calories: 820kcal
Author: Jennifer Debth
Scale

Ingredients

  • 1 (16 oz) box penne pasta cooked 2 minutes less than al denté according to package directions
  • 4 cups chopped cooked chicken I used 1 cooked rotisserie chicken with skin removed (about 1 pound)
  • 1 (10.8 oz) bag frozen broccoli florets cooked until crisp tender according to package directions, drained, then roughly chopped
  • 2 batches alfredo sauce about 4 cups
  • Salt and pepper to taste
  • 1 (8 oz) package sliced provolone cheese
  • 1 (16 oz) container sour cream
  • 1 (8 oz) block mozzarella cheese shredded
  • 1/4 cup grated parmesan

Instructions

  • Preheat oven to 350 degrees F and grease a deep 9x13 inch baking dish with cooking spray.
  • Place cooked pasta, chicken, broccoli, and alfredo sauce into a large bowl, then stir to combine.
  • Taste and re-season, if necessary.
  • Spread 1/2 of the pasta mixture evenly into the bottom of the prepared baking dish.
  • Layer with 1/2 of the provolone cheese slices.
  • Dollop then spread out 1/2 of the sour cream on top of the cheese.
  • Sprinkle with 1/2 of the mozzarella.
  • Repeat the layers.
  • Top with grated parmesan.
  • Bake in the preheated oven for 30-45 minutes, or until the cheeses are melted and the center is hot.
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1person | Calories: 820kcal | Carbohydrates: 37g | Protein: 36g | Fat: 59g | Saturated Fat: 35g | Cholesterol: 211mg | Sodium: 772mg | Potassium: 476mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2117IU | Vitamin C: 25mg | Calcium: 590mg | Iron: 2mg