🥦 Chicken and Broccoli Baked Alfredo 🧀

A Creamy Delight for Family Nights!

🍽️ Ingredients 🍽️
- 1 cup mozzarella cheese, freshly shredded
- 1 tablespoon garlic powder
- 1 rotisserie chicken, meat shredded
- 1/2 cup grated Parmesan cheese
- 2 cups of creamy Alfredo sauce
- 1 pound rigatoni pasta
- 1 1/2 cups fresh broccoli florets
- Salt and freshly ground black pepper, to taste

🧑‍🍳 Directions 🧑‍🍳
1. Preheat your oven to 350°F (175°C).
2. Boil the rigatoni pasta in a large pot of salted water until slightly underdone, about 3-4 minutes less than the package recommends.
3. Add the broccoli florets to the boiling pasta for the final 3 minutes.
4. Drain the pasta and broccoli, then transfer them to a 9x13-inch baking dish.
5. Mix in the shredded chicken, Alfredo sauce, garlic powder, salt, and black pepper until everything is evenly distributed.
6. Top with mozzarella and Parmesan cheeses.
7. Bake for about 25 minutes, or until the cheese is melted and golden.
8. Let the dish sit for a few minutes after baking to allow the flavors to blend.

🍎 Nutritional Information 🍎
- Calories: 520 per serving
- Carbohydrates: 48g
- Protein: 35g
- Fat: 22g
- Sodium: 820mg

💡 Tips and Tricks 💡
- For a lighter version, substitute half of the Alfredo sauce with pureed cauliflower.
- Add a pinch of nutmeg to the Alfredo sauce for an extra layer of flavor.

⏳ Preparation time 🍰
Preparation time: 15 minutes | Cooking time: 25 minutes | Serving: 6

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