This Fusilli Alfredo Baked Pasta is the ultimate comfort meal—creamy, cheesy, and packed with flavor! With tender rotisserie chicken, vibrant roasted red peppers, and nutrient-packed broccoli, this dish is both hearty and satisfying. The best part? It’s a one-dish recipe that’s incredibly simple to prepare. The dry pasta cooks directly in the creamy Alfredo sauce and savory chicken broth, making cleanup a breeze. Perfect for busy weeknights or as a cozy dish to share with family and friends, this baked pasta is sure to become a go-to favorite!
Prep Ahead Tip: You can cook your noodles ahead of time. You will reduce the chicken broth from 2 cups to 1/2 cup and bake for about 20 minutes.
Fusilli Alfredo Baked Pasta
Ingredients:
- 2 cups chopped rotisserie chicken
- 1 15 oz can alfredo sauce (Primal is a great option)
- 1 cup roasted red bell peppers (from the jar)
- 1 10 oz bag frozen broccoli
- 2 cups chicken broth
- ½ cup shredded parmesan cheese
- 8 oz dry fusilli pasta
Directions:
- Preheat oven to 450°
- Spray 9 x 13 casserole dish with olive oil spray.
- Place dry pasta, chicken, red peppers and broccoli into casserole dish. Pour alfredo sauce over.
- Microwave chicken broth for 3-4 minutes- or until boiling. Pour boiling chicken broth into a casserole dish and mix ingredients well. Cover tightly with foil.
- Place on the bottom of the oven (this will give direct heat) and allow it to cook quicker. (if your heating element is on the bottom of your oven, place on the bottom shelf)
- Cook for 25 minutes. Uncover, top with fresh parmesan cheese and place back in the oven on broil for 3 minutes or until the cheese is bubbly.
- Enjoy!
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