Baked Chicken and Broccoli Alfredo
Ingredients:
1 pound rigatoni pasta
1 rotisserie chicken, shredded
2 cups creamy Alfredo sauce
1 1/2 cups fresh broccoli florets
1 cup freshly shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1 tablespoon garlic powder
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Cook the Pasta and Broccoli:
Boil the rigatoni in salted water, cooking it about 3-4 minutes less than the package instructions for al dente.
During the last 3 minutes of cooking, add the broccoli florets to the pasta to soften them slightly.
Drain both the pasta and broccoli well, and transfer them to a 9×13-inch baking dish.
Combine the Ingredients:
In the baking dish, add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Stir to evenly distribute all the ingredients.
Add the Cheese:
Sprinkle the top with shredded mozzarella and grated Parmesan.
Bake:
Bake, uncovered, for about 25 minutes or until the cheese is melted and golden.
Serve:
Let the dish cool for a few minutes before serving, allowing the flavors to meld together.
Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 6
