Description
This easy, creamy Chicken and Broccoli Baked Alfredo combines tender rotisserie chicken, broccoli, and rigatoni pasta, all coated in a rich Alfredo sauce and topped with gooey mozzarella and Parmesan. Perfect for a comforting weeknight dinner that’s sure to please the whole family.
Ingredients
- 1 pound rigatoni
- 1 rotisserie chicken, shredded
- 2 cups Alfredo sauce
- 1 1/2 cups broccoli florets
- 1 cup mozzarella cheese, hand shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- 1 tablespoon garlic powder
Instructions
1️⃣ Preheat the oven to 350°F (175°C).
2️⃣ Boil the pasta: In a large pot, cook the rigatoni in salted water, but for 3-4 minutes less than the package directions, so it’s undercooked by that time.
3️⃣ Add the broccoli: In the last few minutes of boiling the pasta, add the chopped broccoli florets to the pot. Cook together until the pasta is al dente and the broccoli is tender.
4️⃣ Drain and transfer: Drain the pasta and broccoli, then transfer them into a 9×13-inch baking dish.
5️⃣ Combine ingredients: Add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper to the dish. Mix everything until the pasta, chicken, and broccoli are well coated with sauce.
6️⃣ Top with cheese: Sprinkle the shredded mozzarella and Parmesan evenly over the top of the pasta mixture.
7️⃣ Bake: Bake uncovered for 25 minutes, or until the cheese is fully melted and bubbly.
8️⃣ Cool and serve: Let the casserole cool slightly before serving. Enjoy!
Notes
- Vegetarian Option: To make this vegetarian, omit the chicken and add more veggies like mushrooms or spinach.
- Make it ahead: You can assemble the dish ahead of time and refrigerate it until ready to bake, adding a few extra minutes to the cooking time if starting cold.