Chicken and Broccoli Baked Alfredo

Ingredients:

1 pound rigatoni
1 rotisserie chicken, shredded
2 cups Alfredo sauce
1 1/2 cups broccoli florets
1 cup mozzarella cheese, hand shredded
1/2 cup Parmesan cheese
Salt and pepper to taste
1 tablespoon garlic powder

Directions:

Preheat oven to 350°F (175°C).
Boil the pasta in salted water until 3-4 minutes under al dente.
Add the chopped broccoli to the boiling pasta water and cook until pasta is al dente.
Drain the pasta and broccoli, then transfer to a 9×13-inch baking dish.
Add shredded chicken, Alfredo sauce, salt, pepper, and garlic powder to the dish.
Mix until evenly combined, then top with Parmesan and mozzarella cheese.
Bake uncovered for 25 minutes, until the cheese is melted and bubbly.
Let it cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: Not provided | Servings: 6