Sun Dried Tomato Alfredo Chick and Broccoli Bake

The other night I was hungry, surprise, surprise, and knew I wanted to incorporate chicken into my dinner somehow. Well, I scanned the pantry, and am so happy with what I created! 


- 2 Chicken Breasts

- 1/3 of an onion

- 1 - 2 cloves garlic

- 1 - 2 C. Broccoli

- 1 Jar of Tomato Alfredo Pasta Sauce 

- Italian Seasonings ( I adore this one)

- 1 box Penne Noodles

- 1 C. Mozzarella Cheese

- Shredded Parmesan Cheese

- Bread Crumbs

Sun Dried tomato Alfredo Chicken and Broccoli Bake Recipe


1.) Boil noodles until al dente.

2.) While the noodles are boiling, add a bit of olive oil and chopped onion to a skillet. Season with salt and Italian seasoning. 

3.) Once onions are sautéed nicely, add chopped chicken breasts and garlic. Season generously with the Italian seasonings, and cook chicken until the middle is no longer pink. 

4.) During this time, also boil your chopped broccoli, until tender, and strain. 

4.) In a large bowl (there is a lot to mix, here - just warning...), mix 1 jar of tomato Alfredo sauce, cooked chicken, all of the noodles, mozzarella cheese, part of the parmesan cheese, steamed broccoli, and more seasonings if desired. Mix thoroughly.

5.) Coat a 9"x13" baking dish with non-stick spray, pour the mixture in, and smooth out. Top with bread crumbs, and bake at 350 degrees for about 25 minutes covered with foil, then 5-10 more minutes uncovered to get a crispier top. Let cool and serve! This turned out SO well.