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Chicken and Broccoli Baked Alfredo

A creamy and cheesy baked pasta dish featuring rigatoni, shredded rotisserie chicken, broccoli, and Alfredo sauce, topped with melted mozzarella and Parmesan.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 1 pound rigatoni or any pasta you prefer
  • 1 rotisserie chicken shredded a convenient time-saver
Sauce and Cheese
  • 2 cups Alfredo sauce store-bought works fine
  • 1 cup mozzarella cheese hand shredded for better melting
  • 1/2 cup Parmesan cheese grated
Vegetables and Seasoning
  • 1 1/2 cups broccoli florets adds color and nutrients
  • 1 tablespoon garlic powder
  • to taste Salt and pepper season according to your preference

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large pot, boil salted water and cook the rigatoni for 3-4 minutes less than the package directions.
  3. With a few minutes left of the pasta cooking time, add broccoli florets to the pot and cook until the pasta is al dente and broccoli is tender.
  4. Drain the pasta and broccoli, then transfer them into a 9x13-inch baking dish.
  5. Mix in the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper until well combined.
  6. Sprinkle mozzarella and Parmesan cheese evenly over the mixture.
Cooking
  1. Bake uncovered in the oven for about 25 minutes or until the cheese is melted and bubbly.
  2. Allow to cool slightly before serving.

Notes

Use a large pot to avoid boiling over. Feel free to add other vegetables like peas. Leftovers can be reheated easily in the microwave.