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Chicken Broccoli Penne Bake


Chicken Penne Broccoli Bake

Chicken Penne Broccoli Bake

Linda Larsen
Chicken Broccoli Penne Bake is a simple and elegant one dish meal. You can substitute meatballs or chopped ham for the chicken if you'd like.

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Yield: Serves 6-8


  • 1 (16-ounce) package penne pasta
  • 1 rotisserie chicken, meat removed and cubed
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 (16-ounce) jars Alfredo sauce
  • 1 (16-ounce) package frozen broccoli florets, thawed
  • 2 cups shredded Havarti or provolone cheese
  • 1/2 cup grated Parmesan cheese


Preheat oven to 375 degrees F. Spray a 9" x 13" glass dish with nonstick cooking spray and set aside. Bring a large pot of water to a boil.

Cook the pasta in the water for 1 minute less than recommended cooking time; drain and set aside.

Meanwhile, in large skillet melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 6-8 minutes. Add Alfredo sauce and bring to a simmer. Stir in Havarti or provolone cheese until melted.

Stir the cooked and drained pasta, the broccoli, and chicken into the sauce mixture. Pour into prepared pan and sprinkle with Parmesan cheese.

Bake for 45-55 minutes or until the mixture is bubbly and cheese on top begins to brown.

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