{"id":1602,"date":"2024-12-01T15:39:35","date_gmt":"2024-12-01T15:39:35","guid":{"rendered":"https:\/\/boodiz.com\/?p=1602"},"modified":"2024-12-01T15:39:36","modified_gmt":"2024-12-01T15:39:36","slug":"chicken-and-broccoli-baked-alfredo","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=1602","title":{"rendered":"Chicken and Broccoli Baked Alfredo"},"content":{"rendered":"\n

INGREDIENTS:<\/strong><\/p>\n\n\n\n

One pound of spaghetti rigatoni
One shredded chicken from a rotisserie
Two cups of Alfredo sauce, creamy<\/p>\n\n\n\n

1 1\/2 cups of fresh florets of broccoli
One cup of freshly shredded mozzarella cheese
Half a cup of Parmesan cheese, grated
To taste, add salt and freshly ground black pepper.
One spoonful of powdered garlic<\/p>\n\n\n\n

INSTRUCTIONS:<\/strong><\/p>\n\n\n\n

Preheat your oven to 350\u00b0F (175\u00b0C) to begin.
In a large saucepan of boiling salted water, cook the rigatoni for 3\u20134 minutes less than the package calls for, or until it is just barely cooked but not al dente.
In the final three minutes of cooking, add the broccoli florets to the pasta to soften them a little.
After thoroughly draining, place the pasta and broccoli in a 9 x 13-inch baking dish.<\/p>\n\n\n\n

Add the garlic powder, salt, pepper, Alfredo sauce, and the shredded chicken to the baking dish. To uniformly spread the ingredients, stir everything together.
Grated Parmesan and mozzarella shreds should be sprinkled on top.
Cover and bake in a preheated oven for about 25 minutes, or until the top cheese is golden and melted.<\/p>\n\n\n\n

Before serving, let the dish cool for a few minutes so that the flavors can combine.
15 minutes for prep; 40 minutes for total; 6 servings<\/p>\n\n\n