Description
Creamy chicken broccoli baked alfredo delivers comfort on a plate, blending rich Italian-inspired flavors with hearty ingredients. Cheesy, golden-topped pasta promises a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) rigatoni pasta
- 1 rotisserie chicken, shredded
- 1 1/2 cups (340 grams) fresh broccoli florets
Cheese:
- 1 cup (113 grams) freshly shredded mozzarella cheese
- 1/2 cup (50 grams) grated Parmesan cheese
Seasonings and Sauce:
- 2 cups (480 milliliters) creamy Alfredo sauce
- 1 tablespoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C), ensuring the rack is positioned in the center for even heating.
- Fill a large pot with salted water and bring to a rolling boil, then add rigatoni and cook 2 minutes less than package instructions for al dente texture.
- During the last 3 minutes of pasta cooking, introduce broccoli florets directly into the same boiling water to simultaneously cook and save on dishes.
- Carefully drain the pasta and broccoli in a colander, shaking to remove excess water, then transfer to a 9×13-inch baking dish.
- Incorporate shredded chicken into the pasta mixture, then generously coat with Alfredo sauce, ensuring even distribution of garlic powder, salt, and pepper.
- Create a uniform cheese layer by sprinkling mozzarella and Parmesan evenly across the top of the pasta mixture, covering the entire surface.
- Place the uncovered dish in the preheated oven and bake for 25 minutes, watching for a golden, bubbling cheese topping that indicates perfect doneness.
- Remove from oven and let the casserole rest for 5-7 minutes, allowing flavors to meld and sauce to slightly set before serving.
Notes
- Ensure pasta is slightly undercooked to prevent mushiness during baking, maintaining a perfect al dente texture.
- Use rotisserie chicken for quick preparation or swap with leftover grilled chicken for added smoky flavor.
- Replace regular pasta with whole wheat or gluten-free options to accommodate dietary restrictions.
- Add red pepper flakes for a subtle kick or fresh herbs like basil and parsley for extra brightness and complexity.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 95 mg