Chicken and Broccoli Baked Alfredo

Start by preheating your oven to 350°F (175°C).
Cook the rigatoni pasta in a large pot of boiling salted water until it’s slightly less cooked than al dente, about 3-4 minutes less than the package directions.
During the last 3 minutes of cooking, add the broccoli florets to the pasta to soften slightly.
2. Assemble the casserole
Drain the pasta and broccoli well, then transfer them to a 9×13-inch baking dish.
Add the shredded chicken, Alfredo sauce, garlic powder, salt, and pepper. Stir everything together to distribute the ingredients evenly.
3. Add cheese and bake
Sprinkle the top with 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.
4. Serve
Allow the dish to cool for a few minutes before serving to let the flavors meld together.
Serving and Storage Tips