Creamy Chicken and Broccoli Baked Alfredo
Indulge in the ultimate comfort food with this Chicken and Broccoli Baked Alfredo recipe! Loaded with tender rigatoni, shredded rotisserie chicken, fresh broccoli, and a rich, creamy Alfredo sauce, this dish is topped with melted mozzarella and Parmesan for a golden, cheesy finish. It’s an easy-to-make, crowd-pleasing meal perfect for busy weeknights or family gatherings. Ready in just 40 minutes, it’s the perfect blend of creamy, cheesy, and hearty flavors. Pair it with garlic bread or a fresh salad for a complete, satisfying dinner!
Ingredients:
1 pound rigatoni pasta
1 rotisserie chicken, shredded
2 cups creamy Alfredo sauce
1 1/2 cups fresh broccoli florets
1 cup mozzarella cheese, freshly shredded
1/2 cup Parmesan cheese, grated
1 tablespoon garlic powder
Salt and freshly ground black pepper, to taste
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large pot of boiling salted water, cook the rigatoni until just shy of al dente (about 3-4 minutes less than package directions).
3. Add the broccoli florets to the pasta during the last 3 minutes of cooking to soften slightly.
4. Drain the pasta and broccoli, then transfer them to a 9×13-inch baking dish.
5. Mix in the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper, ensuring all ingredients are evenly combined.
6. Sprinkle the top with shredded mozzarella and grated Parmesan.
7. Bake uncovered for 25 minutes, or until the cheese is melted and golden brown.
8. Let the dish cool for a few minutes before serving to allow the flavors to meld.
Pro Tips:
Swap rigatoni for penne or ziti if desired.
For extra flavor, use a homemade Alfredo sauce or add a pinch of Italian seasoning.
Pair with a side of garlic bread or a fresh Caesar salad for a complete meal.
Prep Time: 15 mins, Total Time: 40 mins, Servings: 6
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