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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
- Preheat Oven:
- Start by preheating your oven to 350°F (175°C). This ensures your dish cooks evenly.
- 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.
- 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.
- 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.
- 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!
