Chicken Broccoli Baked Alfredo (Print Version)
# Ingredients:
01 -
1 pound rigatoni pasta
02 -
1 rotisserie chicken, meat shredded
03 -
2 cups Alfredo sauce
04 -
1½ cups fresh broccoli florets
05 -
1 cup mozzarella cheese, freshly shredded
06 -
½ cup Parmesan cheese, grated
07 -
1 tablespoon garlic powder
08 -
Salt and black pepper to taste
# Instructions:
01 -
Preheat your oven to 350°F and grease a 9x13 inch baking dish with cooking spray or butter.
02 -
Bring a large pot of salted water to boil. Cook rigatoni for 3-4 minutes less than the package directions for al dente. The pasta should be slightly underdone since it will finish cooking in the oven.
03 -
During the last few minutes of pasta cooking time, add the broccoli florets to the same pot. Cook together until the pasta reaches al dente and broccoli is tender-crisp.
04 -
Drain the pasta and broccoli in a colander, then transfer the mixture to your prepared baking dish.
05 -
Add the shredded rotisserie chicken and Alfredo sauce to the pasta and broccoli. Season with garlic powder, salt, and pepper.
06 -
Stir everything together until evenly combined and the sauce coats all the ingredients. Spread the mixture evenly in the baking dish.
07 -
Sprinkle the grated Parmesan cheese evenly over the top, followed by the shredded mozzarella cheese.
08 -
Bake uncovered for 25 minutes, or until the cheese is melted and golden, and the edges are hot and bubbly.
09 -
Let the casserole cool for 5 minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion.
# Notes:
01 -
Undercook the pasta slightly since it continues cooking in the oven
02 -
Rotisserie chicken saves time and adds great flavor
03 -
Fresh broccoli works better than frozen for this recipe
04 -
Hand-shredded cheese melts much better than pre-shredded
05 -
This casserole freezes well for up to 3 months