Meanwhile, prepare the alfredo sauce by following the package directions. (I used the Knorr brand and added 1¾ cups milk, 1 Tbsp. butter and cooked till it starts to thicken.)
Cook Penne pasta in boiling salt water for 8-10 minutes, or until al dente. Rinse under cold water and drain.
Add the chicken and alfredo sauce to the pasta and toss well.
Add salt and pepper to taste.
Top with the grated Romano Parmesan cheese, and ENJOY!!!
From start to finish, this should take you less than and hour!
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/chicken-mushroom-florentine/