Description
A simple yet flavorful dish combining creamy Alfredo sauce, tender chicken, and broccoli, all baked with rigatoni.
Ingredients
- 1 pound rigatoni
- 1 rotisserie chicken, shredded
- 2 cups Alfredo sauce
- 1 ½ cups broccoli florets
- 1 cup mozzarella cheese, hand shredded
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- 1 tablespoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the rigatoni in salted water for 3–4 minutes less than the package directions, so it’s slightly undercooked.
- Add the chopped broccoli florets to the pot in the last few minutes of boiling the pasta.
- Drain the pasta and broccoli, then transfer them to a 9×13-inch baking dish.
- Add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper to the dish and mix until well coated.
- Sprinkle the shredded mozzarella and Parmesan evenly over the top.
- Bake uncovered for 25 minutes, or until the cheese is fully melted and bubbly.
- Let the casserole cool slightly before serving. Enjoy!
Notes
Consider garnishing with fresh herbs like parsley or chives before serving for added flavor and presentation.
