Chicken and Broccoli Baked Alfredo
Creamy, comforting, and impossibly satisfying — this Chicken and Broccoli Baked Alfredo checks all the boxes for a weeknight winner.
Servings: 6 servings
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Colander
Ingredients
Pasta
- 1 lb rigatoni pasta or penne or farfalle, dried
Chicken
- 1 each rotisserie chicken shredded (about 3 cups)
Sauce
- 2 cups creamy Alfredo sauce homemade or store-bought, room temperature or warmed slightly
Vegetables
- 1.5 cups fresh broccoli florets cut into small bite-sized pieces
Cheese
- 1 cup shredded mozzarella for melty goodness
- 0.5 cup grated Parmesan for nutty depth
Seasoning
- to taste Salt
- to taste Black pepper
- 1 tbsp garlic powder for extra flavor
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the rigatoni and cook for 3 to 4 minutes less than the package directions to keep it slightly undercooked.
- In the last 3 minutes of the pasta cooking time, add the broccoli florets to the pot to blanch them briefly.
- Drain the pasta and broccoli well and transfer them to the prepared baking dish.
- Add the shredded rotisserie chicken, Alfredo sauce, garlic powder, and a pinch or two of salt and black pepper to the baking dish. Mix everything gently but thoroughly.
- Evenly sprinkle the shredded mozzarella and grated Parmesan over the top of the pasta mixture.
- Bake uncovered for 25 minutes, until the sauce is bubbly and the cheese on top is golden and slightly crisp at the edges.
- Remove from oven and let the bake sit for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This bake freezes well for up to 2 months.