Some dishes don’t just feed you—they comfort you from the very first bite. This Cheesy Baked Chicken and Broccoli Alfredo Pasta is one of those meals. Creamy Alfredo sauce coats every piece of tender rigatoni, shredded rotisserie chicken adds richness, and fresh broccoli balances it all with a pop of color and flavor. Topped with bubbly mozzarella and Parmesan, this pasta bake is the kind of dinner that brings everyone back for seconds.
Whether you’re cooking for a busy weeknight or gathering loved ones for a cozy evening in, this recipe delivers big flavor with minimal effort.
Ingredients
1 pound rigatoni pasta
1 whole rotisserie chicken, shredded
2 cups creamy Alfredo sauce
1½ cups fresh broccoli florets
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon garlic powder
Salt and black pepper, to taste
Instructions
Preheat the oven
Set oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Cook pasta and broccoli
Bring a large pot of salted water to a boil. Cook rigatoni about 3–4 minutes less than package directions (it will finish cooking in the oven). Add broccoli florets during the last 3 minutes. Drain well.
Combine everything
Transfer pasta and broccoli to the baking dish. Add shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Stir until well coated.
Top with cheese
Sprinkle mozzarella and Parmesan evenly over the mixture.
Bake
Bake uncovered for 25 minutes, until the cheese is melted, bubbly, and golden. For extra browning, broil for 1–2 minutes—watch carefully.
Serve
Let the dish rest for a few minutes before serving. Enjoy warm and cheesy with every bite.
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