Cheesy Baked Chicken and Broccoli Alfredo Pasta
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Some dishes don’t just feed you—they wrap you in warmth the moment they hit the table. This Cheesy Baked Chicken and Broccoli Alfredo Pasta is one of those meals. Creamy Alfredo sauce hugs every bite of tender rigatoni, shredded rotisserie chicken adds heartiness, and fresh broccoli brings a pop of color and balance. Topped with bubbling layers of mozzarella and Parmesan, it’s the kind of dinner that makes people linger at the table a little longer.
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Whether you’re cooking for a busy weeknight or gathering loved ones for a cozy evening in, this dish delivers big flavor with minimal effort. Let’s dive into why it deserves a permanent spot in your dinner rotation.
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🍽️ Ingredients
| Ingredient | Amount |
|---|---|
| Rigatoni pasta | 1 lb |
| Rotisserie chicken, shredded | 1 whole chicken |
| Creamy Alfredo sauce | 2 cups |
| Fresh broccoli florets | 1½ cups |
| Mozzarella cheese, shredded | 1 cup |
| Parmesan cheese, grated | ½ cup |
| Garlic powder | 1 tbsp |
| Salt and black pepper | To taste |
👩🍳 Instructions
1. Preheat the Oven
- Set oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
2. Cook Pasta & Broccoli
- Bring a large pot of salted water to a boil.
- Cook rigatoni about 3–4 minutes less than package directions (it will finish in the oven).
- Add broccoli florets during the last 3 minutes to soften slightly.
- Drain well.
3. Combine Ingredients
- Transfer pasta and broccoli to the baking dish.
- Add shredded chicken, Alfredo sauce, garlic powder, salt, and pepper.
- Stir until everything is evenly coated.
4. Add the Cheese
- Sprinkle mozzarella and Parmesan evenly over the top.
5. Bake
- Bake uncovered for 25 minutes, or until cheese is melted, bubbly, and golden.
- Optional: Broil for 1–2 minutes for extra browning—watch closely!
6. Cool & Serve
- Let the dish rest for a few minutes before serving to allow flavors to settle.
- Serve warm and enjoy the comfort in every bite.
