Ingredients
– 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
1. Preheat the oven to 350°F (175°C).
2. Boil the pasta in salted water until 3-4 minutes under al dente.
3. Add the chopped broccoli to the boiling pasta water and cook until the pasta is al dente.
4. Drain the pasta and broccoli, then transfer to a 9×13-inch baking dish.
5. Add the shredded chicken, Alfredo sauce, salt, pepper, and garlic powder to the dish.
6. Mix until evenly combined, then top with Parmesan and mozzarella cheese.
7. Bake uncovered for 25 minutes, or until the cheese is melted and bubbly.
8. Let it cool slightly before serving.
Enjoy!
Chicken And Broccoli Baked Alfredo
