Broccoli Chicken Alfredo (Print Version)

# Ingredients:

01 - 1 pound of rigatoni noodles.
02 - Shredded meat from 1 rotisserie chicken.
03 - 2 cups of rich Alfredo-style sauce.
04 - 1 1/2 cups of fresh-cut broccoli pieces.
05 - 1 cup of mozzarella, shredded fresh.
06 - 1/2 cup grated Parmesan cheese.
07 - Salt and black pepper (dash to your taste).
08 - 1 tablespoon of garlic powder.

# Instructions:

01 - Set your oven at 350°F (175°C) to warm up.
02 - Get a big pot of salty water boiling, and cook the rigatoni for just a bit less than what the box says.
03 - Toss in the broccoli florets during the last 3 minutes the pasta is cooking.
04 - Pour the pasta and broccoli into a strainer to get rid of any water, then dump them into a 9x13-inch baking pan.
05 - Mix the chicken, Alfredo sauce, garlic powder, salt, and pepper into the baking dish with the pasta and broccoli.
06 - Spread a layer of mozzarella and Parmesan over the top evenly.
07 - Pop the dish into the oven, uncovered, and let it bake for about 25 minutes until the cheese looks bubbly and golden.
08 - Once it’s out of the oven, let it rest for a little bit before dishing it out so the flavors can settle.

# Notes:

01 - This Alfredo dish is creamy and perfect for quick weeknight meals.
02 - Cooking broccoli briefly with the pasta keeps its crunch and bright color.
03 - Using rotisserie chicken makes it faster and hassle-free.

Back