Chicken Broccoli Baked Alfredo combines slightly undercooked rigatoni, tender-crisp fresh broccoli, shredded rotisserie chicken, and two cups of Alfredo sauce in one 9-by-13-inch casserole. Parmesan and freshly shredded mozzarella melt into a golden, bubbling top during the uncovered bake.
The recipe makes one large casserole with 8 servings in 55 minutes, including 20 minutes of preparation and 35 minutes of cooking. Undercooking the pasta by 3 to 4 minutes keeps it from softening too far in the oven.
Chicken Broccoli Baked Alfredo Ingredients
Gather 1 pound rigatoni, the meat from 1 shredded rotisserie chicken, 2 cups Alfredo sauce, 1½ cups fresh broccoli florets, 1 cup freshly shredded mozzarella, ½ cup grated Parmesan, 1 tablespoon garlic powder, and salt and black pepper to taste.
Fresh broccoli is specified rather than frozen, and cheese shredded by hand melts more smoothly than a pre-shredded product.
If you enjoy this recipe, you may also like Stuffed Seafood Bread Bowl.
How to Make Chicken Broccoli Baked Alfredo
- Heat the oven to 350°F and grease a 9-by-13-inch baking dish.
- Boil rigatoni in salted water for 3 to 4 minutes less than its package's al dente time.
- Add 1½ cups broccoli during the final few minutes. Cook until pasta is al dente and broccoli tender-crisp, then drain.
- Transfer to the dish. Add shredded chicken, 2 cups Alfredo, garlic powder, salt, and pepper; stir evenly and level.
- Top first with ½ cup Parmesan and then 1 cup mozzarella.
- Bake uncovered for 25 minutes until golden and bubbling. Rest 5 minutes before serving.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Preheat and Grease a Nine-by-Thirteen Dish
Cook Rigatoni Three to Four Minutes Short
Add Broccoli During the Final Minutes
Drain and Transfer Promptly
Add Chicken, Alfredo, and Seasoning
Level the Casserole Before Topping
Layer Parmesan Then Mozzarella
Bake Uncovered and Rest Five Minutes
Portion the Casserole Evenly
Freezing and Reheating
Conclusion
At 350°F, cook 1 pound rigatoni for 3 to 4 minutes less than package al dente time. Add 1½ cups broccoli in the final minutes and drain. In a greased 9-by-13-inch dish, mix pasta and broccoli with one shredded rotisserie chicken, 2 cups Alfredo, garlic powder, salt, and pepper. Top with ½ cup Parmesan then 1 cup mozzarella, bake uncovered 25 minutes, and rest 5 minutes.
Frequently Asked Questions
- → Why is the rigatoni undercooked first?
It continues cooking during the 25-minute bake, so subtracting 3 to 4 minutes prevents a mushy casserole.
- → Can frozen broccoli replace fresh?
Fresh broccoli is recommended because it gives a better tender-crisp texture and adds less water.
- → Which cheese is added first?
Sprinkle ½ cup Parmesan first, followed by 1 cup freshly shredded mozzarella.
- → How many servings does the casserole make?
The 9-by-13-inch casserole makes 8 servings.