How to Make Baked Penne Alfredo With Chicken And Broccoli

Lemon Chicken & Broccoli Alfredo

Add this chicken broccoli alfredo bake to your weeknight rotation, and your table will always be full.

Recipe Summary Lemon Chicken & Broccoli Alfredo

Rotini, chunks of chicken and broccoli florets are tossed in a creamy, lemony Alfredo sauce for a brightly flavored and quick weeknight meal.

Ingredients | Baked Penne Alfredo With Chicken And Broccoli

1 (16 ounce) package frozen broccoli florets

1 (16 ounce) package uncooked rotini

Olive oil cooking spray

1 ¼ pounds boneless, skinless chicken breasts, pounded to 1/2-inch thickness

1 tablespoon extra virgin olive oil

1 (16 ounce) jar Ragu® Classic Alfredo Sauce

1 ½ lemon zest

¼ cup fresh lemon juice

1 tablespoon Parmesan cheese, for serving

Directions

Cook broccoli florets and rotini according to package directions. Set aside.

Spray both sides of chicken with olive oil and evenly sprinkle with lemon pepper chicken.

Heat 1 tablespoon olive oil in large skillet over medium high heat. Cook chicken in skillet until cooked through, about 4 minutes per side (instant-read thermometer reads 165 degrees F). Remove chicken from skillet; cut into cubes and keep warm.

Wipe out skillet and return it to stove. Stir together Ragu® Classic Alfredo sauce, lemon zest, and lemon juice in skillet. Heat over medium-low heat until warmed through, stirring occasionally. Add pasta, broccoli, and chicken to skillet, and stir to combine. Cook until heated through.

Serve with grated Parmesan cheese, if desired.

Info | Baked Penne Alfredo With Chicken And Broccoli

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Lemon Chicken & Broccoli Alfredo

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