Description
A cozy, satisfying dish that combines rotini, chicken, and broccoli in a rich Alfredo sauce for a creamy, delicious bake.
Ingredients
Scale
- 2 cups cooked rotini pasta
- 1 cup cooked chicken breast, diced
- 1 cup cooked broccoli florets
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or nonstick spray.
- Combine the cooked rotini pasta, diced chicken, cooked broccoli, Alfredo sauce, garlic powder, salt, and black pepper in a large mixing bowl and mix gently.
- Pour the mixture into the greased baking dish, spread into an even layer, and top with mozzarella and Parmesan. Drizzle with olive oil.
- Bake for 25–30 minutes until cheese is bubbly and golden brown.
- Remove from the oven and let it cool for 5–7 minutes before garnishing with parsley and serving.
Notes
Use day-old pasta for better texture. Shred your mozzarella for optimal melting. Make sure all cooked ingredients are drained to avoid a watery bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 535
- Sugar: 3g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2.5g
- Protein: 29g
- Cholesterol: 70mg