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.

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