Chicken and Broccoli Baked Alfredo
This easy to make chicken and broccoli baked alfredo is made with pasta, shredded chicken and broccoli baked in a cheesy alfredo sauce until hot and bubbly.
Ingredients
- 1 pound Rigatoni
- 1 Rotisserie chicken, shredded
- 2 cups Alfredo sauce
- 1 ½ cups Broccoli florets
- 1 cup Mozzarella cheese, hand shredded
- ½ cup Parmesan cheese
- Salt and Pepper
- 1 tbs Garlic Powder
Instructions
- First, boil the pasta in salted water until 3-4 minutes under al dente. (Check the pasta package and follow the inflictions for al dente pasta).
- Next, add the chopped broccoli to the boiling water and let that cook together with the pasta for the additional time until the pasta is al dente.
- Now, in a colander, drain the water from the broccoli and pasta and add them to a 9” x 13” baking dish.
- Next, add the shredded chicken, alfredo sauce and season it with salt, pepper and garlic powder.
- Now stir everting together until it’s evenly combined and smooth it out so the mixture is even and level.
- Then, top it with grated Parmesan cheese and shredded mozzarella cheese.
- Next, bake it, uncovered, at 350° for about 25 minutes or until the cheese is melted and the sides are hot and bubbly.
- Finally, let it cool slightly, serve warm and enjoy!