Chicken and Broccoli Baked Alfredo

Savor the rich and comforting taste of this Chicken and Broccoli Baked Alfredo, a perfect weeknight dinner that combines creamy pasta, tender chicken, and fresh broccoli under a golden cheese topping.

Ingredients

• 1 pound rigatoni pasta
• 1 rotisserie chicken, meat shredded
• 2 cups creamy Alfredo sauce
• 1 1/2 cups fresh broccoli florets
• 1 cup mozzarella cheese, freshly shredded
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 tablespoon garlic powder

Instructions

1. Preheat Oven:
   • Start by preheating your oven to 350°F (175°C). This ensures your dish cooks evenly.
2. Cook Pasta and Broccoli:
   • In a large pot, boil the rigatoni in salted water until slightly less than al dente, about 3-4 minutes shorter than the package directions suggest.
   • Add broccoli florets during the last 3 minutes of pasta cooking to soften them slightly.
   • Drain well and transfer the pasta and broccoli to a 9×13-inch baking dish.
3. Combine Ingredients:
   • To the baking dish, add the shredded chicken, creamy Alfredo sauce, garlic powder, salt, and pepper.
   • Stir everything together well to ensure the ingredients are evenly distributed throughout the dish.
4. Add Cheese and Bake:
   • Sprinkle the top with freshly shredded mozzarella and grated Parmesan cheeses.
   • Bake in the preheated oven, uncovered, for about 25 minutes, or until the cheese is melted and golden.
5. Cool and Serve:
   • Allow the dish to cool for a few minutes before serving. This resting period helps the flavors meld together beautifully.

This Chicken and Broccoli Baked Alfredo is not only filling but also packs a flavorful punch that will leave you and your family satisfied. Perfect for a cozy dinner, it’s sure to become a new favorite!