3bonelessskinless chicken breasts, cut in bite sized pieces
2jars of alfredo sauce15 oz. each
1 ½cupsmozzarella cheeseshredded and divided
½cupparmesan cheesefinely shredded
Preheat oven to 375℉. Spray 9x13 pan with non-stick cooking spray.
Cook the penne pasta in a large pot of boiling water for 9 minutes. Add broccoli to the pot and increase the heat to return to a boil. Cook for one more minute. Drain noodles and broccoli in a colander and run under cold water to stop the cooking process. Nothing is worse than mushy broccoli!
Heat the oil in a large skillet, and add the chicken,onion, salt and pepper. Cook for 5 minutes on medium heat and then add the mushrooms and garlic and cook for 4 more minutes. Remove from heat and stir in the alfredo sauce and chicken broth. Add the penne pasta, broccoli, ½ cup mozzarella cheese and stir gently. Pour into prepared pan.
Sprinkle with remaining 1 cup mozzarella cheese and parmesan cheese.
Cook, uncovered, for 20-25 minutes.
Serve warm and enjoy!
Cook the pasta al dente. It will continue to cook in the oven so you don't want to over cook it.
I used penne pasta in this recipe, but any shape of short pasta will work well.
Feel free to add in other veggies. Peas or bell peppers work great!