Description
A creamy, cheesy Alfredo bake loaded with tender chicken, broccoli florets, and rigatoni.
Ingredients
- Rigatoni pasta (1 lb)
- Rotisserie chicken, shredded
- Creamy Alfredo sauce (2 cups)
- Broccoli florets
- Mozzarella cheese (shredded)
- Parmesan cheese
- Garlic powder
- Salt & pepper
- Olive oil (optional for tossing pasta)
Instructions
- Cook rigatoni until al dente; drain and toss with a little olive oil.
- Steam or blanch broccoli until just tender but still bright green.
- In a large bowl, combine pasta, shredded chicken, broccoli, Alfredo sauce, garlic powder, salt, and pepper.
- Transfer mixture to a greased baking dish.
- Top generously with mozzarella and a sprinkle of Parmesan.
- Bake for 20–25 minutes until bubbly and golden on top.
- Rest for 5 minutes, then scoop and serve warm and cheesy.
Notes
- For extra flavor, consider adding Italian seasoning to the mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg