Chicken Alfredo Pasta Bake With Sun-Dried Tomatoes

Where there's Alfredo sauce, there's a table full of delight. This recipe for chicken Alfredo does not make a mess of a time-honored favorite; it calls for an upgrade, and trust us when we say it's an instant classic. Dig into this penne pasta bake, and revel in a newfound glory of melted provolone, Alfredo, and sun-dried tomatoes over perfectly tender chicken.  

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1 lb (1 box) Penne pasta (cooked)
2 to 3 cups Cooked chicken
30 oz (2 jars) Alfredo sauce
8 1/2 oz (1 jar) Sun-dried tomatoes in olive oil (drained and sliced)
3 slices Provolone cheese

Grease a casserole dish.

In a large bowl, stir pasta, chicken, Alfredo sauce, and tomatoes.

Pour into casserole dish.

Top with provolone cheese.

Bake at 350°F for 25 minutes.

Serve and enjoy!