Made with AI
Leftover Chicken Alfredo Pasta Bake
Ingredients
- cooked leftover chicken breast2 cups cup
- whole wheat penne pasta8 oz oz
- light Alfredo sauce1 cup cup
- steamed broccoli florets1 cup cup
- grated Parmesan cheese1/4 cup cup
- low-fat mozzarella cheese1/2 cup cup
- olive oil1 tbsp tbsp
- black pepper1/2 tsp tsp
- garlic powder1/2 tsp tsp
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the cooked leftover chicken breast and sauté for 2 minutes to warm through.
- 4
Add the steamed broccoli florets, black pepper, and garlic powder to the skillet. Stir to combine and cook for 1 minute.
- 5
Pour in the light Alfredo sauce and mix well. Let it simmer for 2 minutes until everything is heated through.
- 6
In a large mixing bowl, combine the cooked pasta with the chicken, broccoli, and Alfredo sauce mixture. Stir until evenly coated.
- 7
Transfer the mixture to a lightly greased baking dish. Sprinkle the grated Parmesan cheese and low-fat mozzarella cheese evenly over the top.
- 8
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
- 9
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your Leftover Chicken Alfredo Pasta Bake!
