Fazoli's Chicken Broccoli Penne (Copycat Recipe!)
Description
Penne pasta smothered in creamy Alfredo sauce, loaded with juicy Italian-seasoned chicken, Parmesan-roasted broccoli, and grape tomatoes, then baked under a blanket of melted mozzarella and provolone. This copycat tastes just like the restaurant — and it's on your table in under an hour.
Ingredients
Parmesan-roasted broccoli:
- 3 cups broccoli florets
- 2 tablespoons olive oil
- ¼ cup freshly grated Parmesan
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
Italian chicken:
- 1½ pounds boneless skinless chicken breast, cubed
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder,
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes, optional
Homemade Alfredo sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1½ cups Parmesan, grated
- 1/4 teaspoon salt,
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg, to taste
For the bake:
- 12 ounces penne pasta
- 1 cup grape tomatoes, halved, optional
- 1 cup shredded mozzarella
- ½ cup shredded provolone
Instructions
- Preheat oven to 425°F. Toss broccoli with olive oil, Parmesan, garlic powder, salt, and pepper. Spread on a baking sheet and roast 18–22 minutes until edges are golden. Set aside. Reduce oven to 375°F.
- Cook penne in salted boiling water until just under al dente (1–2 minutes less than package directions). Drain and set aside.
- Season chicken cubes with Italian seasoning, garlic powder, onion powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken in a single layer, 3–4 minutes per side, until golden and cooked through (165°F internal). Remove and set aside.
- In the same skillet over medium-low heat, melt butter. Add garlic and cook 1–2 minutes until fragrant. Pour in heavy cream and simmer 4–5 minutes until slightly thickened. Remove from heat, whisk in Parmesan until smooth. Season with salt, pepper, and nutmeg.
- Grease a 9x13-inch baking dish. Combine cooked penne, chicken, roasted broccoli, and grape tomatoes in a large bowl. Pour Alfredo sauce over everything and toss to coat. Transfer to baking dish. Top with mozzarella and provolone.
- Bake at 375°F for 15–20 minutes until cheese is melted and bubbling. Broil 2–3 minutes for a golden top. Rest 5 minutes before serving. Garnish with fresh parsley and extra Parmesan.
Equipment
- Saucepan
- Baking Pan
Nutrition
Serving: 1ServingCalories: 956kcalCarbohydrates: 52gProtein: 50gFat: 61gSaturated Fat: 32gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 217mgSodium: 1147mgPotassium: 891mgFiber: 4gSugar: 6gVitamin A: 2285IUVitamin C: 47mgCalcium: 547mgIron: 2mg