Baked Chicken Broccoli Alfredo

Serves 8

15 mins prep

30 mins cook

45 mins total

This baked chicken broccoli alfredo recipe is the perfect easy weeknight meal. Pasta is cooked with fresh broccoli florets and then baked with rotisserie chicken, alfredo sauce, and lots of cheese!

2 servings

¼ poundpenne pasta

¼ Tablespoonkosher salt

¾ cupsfresh broccoli florets

1 cupsrotisserie chickenshredded

¾ cupsalfredo sauce

1 ouncesCache Valley® Mozzarella cheeseshredded, approximately 1 cup

⅕ cupgrated parmesan cheese

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Preheat the oven to 350˚ and grease a 9x13 baking dish with butter or cooking spray.
Bring a large pot with 4 quarts of water to a boil over medium-high heat.
Add salt to the boiling water, stir in the pasta, and cook for 7 minutes.
Add broccoli florets and cook for an additional 3-5 minutes until the pasta is al dente and the broccoli is bright green.
Drain the water completely from the pasta and broccoli and place it in the prepared baking dish. Do not rinse.
Add the rotisserie chicken, alfredo sauce, shredded Cache Valley® Mozzarella cheese, and grated parmesan and stir to combine.
Bake the pasta in the preheated oven for 10-15 minutes until the cheese is melted and the top is lightly golden brown.