Chicken and Broccoli Baked Alfredo
Creamy, comforting, and impossibly satisfying, Chicken and Broccoli Baked Alfredo is the kind of weeknight dinner that feels like a warm hug on a plate.
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Servings: 4 servings
Equipment
- Baking Dish
- Large Pot
- Mixing Spoon
Ingredients
Ingredients
- 1 lb Rigatoni pasta Cooked slightly under al dente
- 1 each Rotisserie chicken Shredded, about 3 cups
- 2 cups Creamy Alfredo sauce Homemade or store-bought, room temperature
- 1.5 cups Fresh broccoli florets Trimmed into bite-sized pieces
- 1 cup Shredded mozzarella Loosely packed
- 0.5 cup Grated Parmesan Freshly grated if possible
- 0.5 teaspoon Salt To taste, adjust as needed
- to taste Black pepper Freshly ground preferred
- 1 tablespoon Garlic powder For extra flavor
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with oil or cooking spray.
- 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 so the pasta is slightly underdone; it will finish cooking in the oven.
- With about 3 minutes left on the pasta timer, add the broccoli florets to the same pot to blanch them briefly.
- Drain pasta and broccoli well and transfer them to the prepared baking dish. Shake off excess water.
- Add the shredded chicken, Alfredo sauce, garlic powder, salt, and black pepper. Gently mix everything together until evenly coated.
- Sprinkle mozzarella and Parmesan evenly over the top.
- Bake uncovered for 25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden on top.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 to 4 days. This bake freezes well; cool completely before freezing.