Cheesy Baked Chicken and Broccoli Alfredo Pasta
This Cheesy Baked Chicken and Broccoli Alfredo Pasta is the perfect comfort food pasta bake. Made with rigatoni pasta, rotisserie chicken, fresh broccoli, and creamy Alfredo sauce, then baked with melted mozzarella and Parmesan, this dish is hearty, cheesy, and family-approved.
Ingredients:
1 pound rigatoni pasta
1 rotisserie chicken, shredded
2 cups creamy Alfredo sauce
1 ½ cups fresh broccoli florets
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon garlic powder
Salt and freshly ground black pepper, to taste
Instructions:
Bring salted water to a boil and cook rigatoni pasta until al dente. Drain and set aside.
In a large mixing bowl, combine shredded rotisserie chicken, broccoli florets, Alfredo sauce, garlic powder, salt, and black pepper. Mix well.
Stir the cooked rigatoni into the chicken and broccoli Alfredo mixture until evenly coated.
Transfer the mixture into a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheese.
Bake at 350°F (175°C) for 25–30 minutes until the cheese is bubbly and golden brown.
Let cool slightly before serving. Pair with garlic bread or a fresh salad for a complete family dinner.
Nutritional Information:
Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Calories: ~450 kcal per serving
Servings: 6
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Make this Cheesy Baked Chicken and Broccoli Alfredo Pasta for a delicious weeknight dinner! A creamy chicken Alfredo pasta bake with rotisserie chicken, fresh broccoli, rigatoni, and melted cheese.
