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Chicken and Broccoli Baked Alfredo 
Ingredients:
- 1 pound of pasta, rigatoni
One rotisserie chicken with shreds of flesh
- Two bowls of velvety Alfredo sauce
- a half-cup of raw broccoli florets
- One cup of freshly shredded mozzarella cheese
- Grated Parmesan cheese, half a cup
- To taste, add salt and freshly ground black pepper.
- 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.
