First, preheat your oven to 375°F. Don’t forget to adjust the oven rack to the top third position—this will help the dish bake evenly while allowing for some browning on the top.

In a large pot, bring salted water to a rolling boil. Once it's bubbling away, add in your pasta. Cook the pasta for one minute less than the box instructions indicate—this keeps it from getting mushy in the oven. Two minutes before the pasta is done, toss in those lovely broccoli florets. They’ll cook just enough to be tender without losing their vibrant color. Drain everything and transfer it to a 9×13 casserole dish.

In the same casserole dish, mix in your shredded rotisserie chicken, Alfredo sauce, grated Parmesan, Italian seasoning, and garlic powder. Toss everything together until well combined. This is where you want to get your hands in there—don’t be shy!

Spread the mixture into an even layer—this helps it cook uniformly. Now, sprinkle the shredded mozzarella cheese generously over the top. This layer will melt and create that irresistible gooeyness that everyone loves.

Pop your casserole in the preheated oven and bake it uncovered for 15 to 20 minutes or until it’s hot and bubbly. If you want that golden-brown cheese top (and who doesn’t?), set the oven to broil for the last few minutes—just keep an eye on it so it doesn’t turn too dark!

Once the cheesy goodness is ready, remove it from the oven. Season with salt and pepper to taste. Serve it immediately, and watch how quickly it disappears!