Ingredients:
1 pound rigatoni pasta
1 rotisserie chicken, shredded
2 cups creamy Alfredo sauce
1½ cups fresh broccoli florets
1 cup freshly shredded mozzarella cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste
1 tablespoon garlic powder
Instructions:
Preheat Oven: Start by preheating your oven to 350°F (175°C).
Cook Pasta: In a large pot, bring salted water to a boil. Cook the rigatoni for about 3-4 minutes less than the package instructions suggest.
Add Broccoli: For the last 3 minutes of cooking, add the broccoli florets to the pasta to slightly soften them.
Drain: After cooking, drain the pasta and broccoli well. Transfer them to a 9×13-inch baking dish.
Combine Ingredients: In the baking dish, mix in the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper until well combined.
Top with Cheese: Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
Bake: Place the dish in the preheated oven and bake uncovered for about 25 minutes, or until the cheese is melted and golden brown.
Serve: Allow the dish to cool for a few minutes before serving to enhance the flavors. Enjoy your delicious meal!
Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6