Chicken and Broccoli Baked Alfredo
This Chicken and Broccoli Baked Alfredo is the ultimate comfort food upgrade—easy enough for busy nights but decadent enough to impress.
Servings: 6 servings
Calories: 560kcal
Equipment
- 9x13 inch Baking Dish
- Pot for Boiling Pasta
Ingredients
Ingredients
- 1 lb rigatoni pasta (or penne/farfalle)
- 1 each rotisserie chicken (shredded, about 3 cups)
- 2 cups creamy Alfredo sauce (homemade or store-bought)
- 1.5 cups fresh broccoli florets
- 1 cup shredded mozzarella (for melty goodness)
- 0.5 cup grated Parmesan (for nutty depth)
- to taste Salt
- to taste black pepper
- 1 tbsp garlic powder (for extra flavor)
Instructions
- Preheat oven to 350°F (175°C).
- Cook pasta in salted water for 3-4 minutes less than package instructions. Add broccoli in the last 3 minutes. Drain well.
- Transfer pasta and broccoli to a 9x13-inch baking dish. Add shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Mix well to combine.
- Top with mozzarella and Parmesan cheese.
- Bake uncovered for 25 minutes, until bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
For extra browning, broil for 1–2 minutes at the end. Make ahead by assembling and refrigerating unbaked for up to 24 hours. Add 5–10 minutes to bake time.
Nutrition
Calories: 560kcal | Fat: 28g