Description
Creamy, cheesy, and oh-so-satisfying, this Chicken and Broccoli Baked Alfredo is the ultimate comfort food casserole. Tender pasta, shredded rotisserie chicken, and vibrant broccoli come together under a golden, bubbling cheese topping for a dinner that’s as easy as it is delicious.
Ingredients
Scale
- 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
- Salt and pepper to taste
- 1 tablespoon garlic powder
Instructions
- Preheat oven to 350°F (175°C).
- Boil the pasta in salted water until 3–4 minutes under al dente.
- Add the chopped broccoli to the boiling pasta water and cook until pasta reaches al dente.
- Drain the pasta and broccoli, then transfer to a 9×13-inch baking dish.
- Add shredded chicken, Alfredo sauce, salt, pepper, and garlic powder to the dish.
- Mix everything until evenly combined.
- Top with Parmesan and mozzarella cheese.
- Bake uncovered for 25 minutes, or until the cheese is melted and bubbly.
- Let it cool slightly before serving.
Notes
- Use fresh or frozen broccoli; if using frozen, no need to thaw.
- Swap rigatoni with penne or ziti if preferred.
- Add red pepper flakes for a slight kick.
- Use homemade or store-bought Alfredo sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg