Savor the rich, creamy goodness of Chicken and Broccoli Baked Alfredo, a comforting and satisfying dish that brings together tender pasta, juicy chicken, fresh broccoli, and a cheesy Alfredo sauce.
Perfect for busy weeknights or a cozy family dinner, this recipe is quick to prepare yet packed with flavor.
With its golden, bubbly topping and hearty ingredients, it’s sure to become a household favorite!
Ingredients:
1 pound rigatoni pasta
1 rotisserie chicken, meat shredded
2 cups of creamy Alfredo sauce
1 1/2 cups fresh broccoli florets
1 cup mozzarella cheese, freshly shredded
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1 tablespoon garlic powder
Instructions:
Start by preheating your oven to 350°F (175°C).
Cook the rigatoni in a large pot of boiling salted water until it is slightly less cooked than al dente, about 3-4 minutes less than the package directions.
Add the broccoli florets to the pasta during the last 3 minutes of cooking to soften slightly.
Drain the pasta and broccoli well and transfer them to a 9×13-inch baking dish.
To the baking dish, add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper.
Stir everything together to distribute the ingredients evenly.
Sprinkle the top with the shredded mozzarella and grated Parmesan cheeses.
Bake in the preheated oven, uncovered, for about 25 minutes, or until the cheese on top is melted and golden.
Allow the dish to cool for a few minutes before serving to let the flavors meld together.
To make your Chicken and Broccoli Baked Alfredo even better, use fresh ingredients like broccoli and freshly shredded cheese for optimal flavor and texture.
For a flavor boost, consider adding red pepper flakes or Italian seasoning.
You can also experiment with different cheeses, such as provolone, Gouda, or a blend, to create a unique taste.
Enhance the dish by incorporating extra vegetables like mushrooms, spinach, or bell peppers.
To make it creamier, stir in a dollop of cream cheese or sour cream into the Alfredo sauce.
For a crispy topping, sprinkle breadcrumbs mixed with olive oil and Parmesan before baking.
To prevent the pasta from drying out, cover the dish with foil for the first 15 minutes of baking.
If you’re short on time, assemble the dish a day ahead, store it in the fridge, and simply bake it, adding a few extra minutes to the cooking time.
These tips will ensure a delicious, versatile, and crowd-pleasing meal!
To store your Chicken and Broccoli Baked Alfredo, first allow the dish to cool completely to room temperature.
Transfer the leftovers to an airtight container and store them in the refrigerator for up to 3–4 days.
For longer storage, place the dish in a freezer-safe container or heavy-duty freezer bag, label it with the date, and freeze it for up to 2–3 months.
When reheating, thaw frozen portions in the refrigerator overnight.
To warm it up, preheat the oven to 350°F (175°C), cover the dish with foil, and bake for 15–20 minutes until heated through.
Alternatively, individual portions can be reheated in the microwave for 2–3 minutes.
Proper storage ensures the dish stays fresh and delicious!
Prep Time: 15 mins | Total Time: 40 mins | Servings: 6