Baked Chicken Alfredo (Print Version)
Ingredients:
01 -
1 pound rigatoni pasta.
02 -
1 rotisserie chicken, shredded.
03 -
2 cups creamy Alfredo sauce.
04 -
1 1/2 cups fresh broccoli florets.
05 -
1 cup freshly shredded mozzarella cheese.
06 -
1/2 cup grated Parmesan cheese.
07 -
Salt and freshly ground black pepper, to taste.
08 -
1 tbsp garlic powder.
Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
Bring a large pot of salted water to a boil, then cook the rigatoni for slightly less than the package's recommended time.
03 -
Add broccoli florets to the boiling pasta in the final 3 minutes of cooking.
04 -
Drain the pasta and broccoli thoroughly, then transfer them to a 9x13-inch baking dish.
05 -
Add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper to the dish, stirring to combine.
06 -
Sprinkle the shredded mozzarella and grated Parmesan evenly over the mixture.
07 -
Bake uncovered in the oven until the cheese topping is golden and bubbly, about 25 minutes.
08 -
Allow the dish to cool slightly after baking before serving to let the flavors meld together.
Notes:
01 -
This creamy and comforting Alfredo bake is ideal for an easy weeknight dinner.
02 -
Adding broccoli to the pasta in the final 3 minutes of cooking ensures it retains some crunch and vibrant color.
03 -
Using rotisserie chicken saves time and adds convenience to the recipe.