Preheat Oven:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside.
Cook the Pasta:

Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente. Drain and set aside.
Blanch the Broccoli:

In the same pot of boiling water, blanch the broccoli florets for about 2 minutes, then drain and set aside.
Combine Ingredients:

In a large bowl, combine the cooked pasta, shredded rotisserie chicken, broccoli, and 2 cups of creamy Alfredo sauce. Stir everything together until well coated.
Transfer to Baking Dish:

Pour the pasta mixture into the prepared baking dish. Sprinkle the shredded mozzarella and Parmesan cheeses evenly over the top.
Bake:

Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and golden brown.
Serve:

Remove from the oven and let it cool slightly before serving. Enjoy the creamy goodness!
Prep Time: 15 minutes | Cook Time: 25 minutes | Servings: 6
This baked Alfredo is the perfect blend of creamy sauce, tender chicken, and fresh broccoli—great for family dinners!