Chicken and Broccoli Baked Alfredo

Ingredients:

1. 1 pound of pasta, rigatoni
   One rotisserie chicken with shreds of flesh
2. Two bowls of velvety Alfredo sauce
3. a half-cup of raw broccoli florets
4. One cup of freshly shredded mozzarella cheese
5. Grated Parmesan cheese, half a cup
6. To taste, add salt and freshly ground black pepper.
7. One spoonful of powdered garlic

Guidelines:

• Set your oven’s temperature to 350°F (175°C) to begin.
• In a big saucepan of boiling salted water, cook the rigatoni for 3–4 minutes less than the package calls for, or until it’s just barely done but still firm to the bite.
• In the final three minutes of cooking, add the broccoli florets to the pasta to soften slightly.
• After thoroughly draining, place the pasta and broccoli in a 9 by 13-inch baking dish.
• Add the shredded chicken, Alfredo sauce, salt, pepper, and garlic powder to the baking dish. To uniformly spread the ingredients, stir everything together.
• Grated Parmesan and shredded mozzarella cheeses should be sprinkled over the top.
• Cover and bake in the preheated oven for approximately twenty-five minutes, or until the cheese on top is brown and melted.
• Before serving, let the dish cool for a few minutes to allow the flavors to mingle.