If you’re craving a creamy, cheesy, and satisfying meal, this Chicken and Broccoli Baked Alfredo is the perfect dish. Tender rigatoni, shredded rotisserie chicken, and fresh broccoli come together in a luscious Alfredo sauce, topped with a blanket of melty mozzarella and Parmesan. It’s the ultimate comfort food—easy to make and guaranteed to be a family favorite.
This dish is perfect for busy weeknights when you need a quick and hearty meal without spending hours in the kitchen. The combination of flavors and textures makes every bite rich, satisfying, and absolutely delicious. Pair it with a side of garlic bread or a fresh salad for a complete meal that will leave everyone asking for seconds!
Ingredients:
- 1 pound rigatoni pasta
- 1 rotisserie chicken, meat shredded
- 2 cups creamy Alfredo sauce
- 1 1/2 cups fresh broccoli florets
- 1 cup mozzarella cheese, freshly shredded
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 tablespoon garlic powder
Directions:
- Preheat your oven to 350°F (175°C).
- Cook the rigatoni in a large pot of boiling salted water until slightly less than al dente, about 3-4 minutes less than the package directions.
- Add the broccoli florets to the pasta during the last 3 minutes of cooking to soften slightly.
- Drain the pasta and broccoli well and transfer them to a 9×13-inch baking dish.
- Add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper to the baking dish. Stir everything together to distribute the ingredients evenly.
- Sprinkle the top with shredded mozzarella and grated Parmesan cheeses.
- Bake, uncovered, for about 25 minutes, or until the cheese on top is melted and golden.
- Allow the dish to cool for a few minutes before serving to let the flavors meld together.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 620 kcal | Servings: 6