Chicken and Broccoli Baked Alfredo
A comforting casserole combining creamy Alfredo sauce, tender chicken, and vibrant broccoli for a simple yet indulgent weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
Scale
- 1 pound rigatoni
- 1 rotisserie chicken, shredded
- 2 cups Alfredo sauce
- 1 ½ cups broccoli florets
- 1 cup mozzarella cheese, hand shredded
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- 1 tablespoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the rigatoni in salted water for 3–4 minutes less than the package directions to slightly undercook it.
- Add the chopped broccoli florets to the pot in the last few minutes of boiling.
- Drain the pasta and broccoli and transfer them into a 9×13-inch baking dish.
- Add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper to the dish, mixing until well combined.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake uncovered for 25 minutes, or until the cheese is melted and bubbly.
- Let the casserole cool slightly before serving. Enjoy!
Notes
For optimum cheese flavor, hand-shread both mozzarella and Parmesan. Consider adding red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Find it online: https://sousviderecipe.com/chicken-broccoli-baked-alfredo/