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Chicken Alfredo Pasta Bake

Creamy, cheesy packed chicken Alfredo pasta bake with three kinds of cheese and plenty to go around. Lots of gooey, stringy cheese in this fall casserole!

I don’t know about you, but I love a good Alfredo. It’s rich, it’s definitely not good for you, but it’s oh so yummy. And why shouldn’t we love it? It has all the goodness of butter, cream and Parmesan. Creamy. Cheesy. Yummy. So today we’re taking good old Alfredo sauce and making a chicken pasta bake. And we’ll add more cheese plus other stuff to make a great fall casserole.

Creamy, cheesy packed chicken Alfredo pasta bake with three kinds of cheese and plenty to go around. Lots of gooey, stringy cheese in this fall casserole!

So if you’re wanting cheese, I’ve got your back. This makes a HUGE serving to go around and it heats up well. It’ll make that wet squishy sound when you mix it all up, a sign of tons of creamy cheesy power. It’ll give you long strands of cheese when you dish a serving. The kind that you’ll want to run your finger along to break. And it’ll satisfy your cheese craving.

I took tons of stringy cheesy shots just to show you. Because proof of stringy cheese is absolutely necessary.

Creamy, cheesy packed chicken Alfredo pasta bake with three kinds of cheese and plenty to go around. Lots of gooey, stringy cheese in this fall casserole!

The great thing about this is how you can customize it to save you time. I made the Alfredo sauce from scratch but you can use store-bought sauce. If you don’t like poached chicken, grill it. Or buy some rotisserie chicken and chop it up. And you can practically use any kind of pasta you want. I used penne but there’s ziti and rigatoni.

One thing I did make sure of was to cook the pasta until the point just before it turns al dente. Then I rinsed it under cold water to stop the cooking process. Because if it continues cooking in the cheese sauce in the oven, it’ll get slightly mushy. I’m not a big fan of mushy pasta so I finish off the al dente process in the oven. Works for me. If you don’t mind or even like mushy stuff (and I’m not talking about romance), then keep on cooking that pasta until it’s al dente. The rest of you can join me in my anti-mush club.

Another thing I want to kind of throw in here is that there’s a lot of ricotta to go around, as you can see. So if you’re not big on it, you can halve the ricotta and egg portion before mixing it in with everything. Some people like it, some people don’t. Whatever you prefer!

Creamy, cheesy packed chicken Alfredo pasta bake with three kinds of cheese and plenty to go around. Lots of gooey, stringy cheese in this fall casserole!

The last time I made a casserole with tons of cheese was last year. My chicken, spinach and mushroom pasta bake is still rocking it. The sad thing  about it? I was still using my iPhone back then to take pics. And I didn’t have all the gadgets and gizmos I have now to take a good stringy cheese shot. So this year, I made up for it.

Here’s another stringy cheese shot for you just because I can.

Creamy, cheesy packed chicken Alfredo pasta bake with three kinds of cheese and plenty to go around. Lots of gooey, stringy cheese in this fall casserole!

So really, if there’s just the two of you and you want a meal for days, this one’s for you. Or if you’re a family of four and you want something for two days, here you go. And if you have a huge family, have at it. This can serve up to ten servings. The cheese is not stingy!

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Creamy, cheesy packed chicken Alfredo pasta bake with three kinds of cheese and plenty to go around. Lots of gooey, stringy cheese in this fall casserole!

Chicken Alfredo Pasta Bake


  • Author: The Cooking Jar
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 8-10

Ingredients

  • 16 oz. penne/ziti/rigatoni pasta
  • 2 cups Alfredo sauce
  • 8 oz. sour cream
  • 3 cups poached/grilled/rotisserie chicken, cubed
  • 15 oz. ricotta cheese
  • 1 teaspoon garlic, minced
  • 2 eggs, beaten
  • 1/4 cup Parmesan cheese, shredded
  • 1 tablespoon parsley, chopped
  • Salt and pepper to taste
  • 2 cups mozzarella cheese, shredded

Instructions

  1. Cook the pasta till just before al dente
  2. Drain and rinse pasta under cold water to stop the cooking process
  3. If you’re making Alfredo sauce from scratch, see notes
  4. Mix pasta with the Alfredo sauce, sour cream and chicken
  5. Combine ricotta, garlic, eggs, Parmesan and parsley and mix throughly
  6. Season the pasta mix with salt and pepper to taste
  7. Add the ricotta mixture to the pasta and stir to combine
  8. Top with a thick layer of mozzarella cheese
  9. Bake in a 9×13 casserole dish at 350 degrees F for 30 minutes or until bubbly
  10. Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown
  11. Serve hot

Notes

Alfredo sauce (2 cups):
Ingredients:
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated

Instructions:
Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
Season with salt and pepper to taste
Add the Parmesan cheese in portions and stir to mix

Inspired by Plain Chicken

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143 Comments

  • Reply
    Nagi {RecipeTin Eats}
    September 26, 2014 at 11:10 PM

    Nice! You’ve got plenty of the 3 essential “C’s” in this – cream, cheese and carbs! I never would have thought to use ricotta in a bake, great tip, thanks! I can feel the waistband of my jeans tightening just looking at this – cause I know I won’t be able to stick to a sensible size serving!!

    • Reply
      The Cooking Jar
      September 27, 2014 at 12:31 PM

      Once in awhile is justifiable, right? 😉

  • Reply
    Thalia @ butter and brioche
    September 27, 2014 at 9:24 PM

    Words cannot describe how much I am craving a bowl of this alfredo right now. It looks so cheesey, creamy and of course delicious! Great recipe and photography!

    • Reply
      The Cooking Jar
      September 28, 2014 at 3:02 AM

      Make sure you have company if you do end up making it, it’s a LOT of food! We’re still working through the leftovers!

      • Reply
        Lisa
        June 6, 2017 at 12:52 AM

        Do you think if I am using a good jarred sauce, I can put this together in the morning and bake it in the evening? Or will the noodles soak up the sauce in the fridge, leaving it dry? But then there is all the ricotta and sour cream….have you successfully made it in advance (same day) before?
        Thanks!

        • Reply
          The Cooking Jar
          June 6, 2017 at 6:52 PM

          I haven’t personally done it before but my theory is the pasta might end up being a bit soggy. I don’t think it’ll be dry, just a little soggy.

          Do let us know your results, if you try it!

    • Reply
      Barb
      March 25, 2017 at 1:19 PM

      I just put this in the oven. I will say you need a big bowl to mix all of this. Prep time was about an hour for one person doing it all. I made my own Alfredo sauce and added sauteed onions and mushrooms. I will let you know how it turned out after I eat some.

      • Reply
        Barb
        March 25, 2017 at 2:16 PM

        This is very good and very filling. A rich and satisfying dish. Will make again!

        • Reply
          The Cooking Jar
          March 26, 2017 at 3:07 PM

          Thank you for coming back to let me know, Barb!

  • Reply
    ami@naivecookcooks
    September 28, 2014 at 1:59 PM

    This looks so dreamy, perfect comfort food!!

    • Reply
      The Cooking Jar
      September 28, 2014 at 7:06 PM

      Thanks, Ami! We just finished up the last bowl. Still good a couple days later!

  • Reply
    nicole (thespicetrain.com)
    September 30, 2014 at 8:53 PM

    Looks absolutely awesome, those photos really pop. Nice work, as always!

    • Reply
      The Cooking Jar
      October 1, 2014 at 4:59 PM

      Appreciate it, Nicole. Especially coming from you 🙂

  • Reply
    Smarmy
    October 16, 2014 at 12:13 AM

    Oh yum! I made this last night and it is absolutely the best! While eating, I couldn’t help thinking that tuna or leftover turkey would also taste great as a replacement for the chicken.

    • Reply
      The Cooking Jar
      October 17, 2014 at 2:25 AM

      I’m not sure about the tuna (never had tuna with cheese before but hey tuna melt…maybe?) but turkey would work! Great to hear it was a success!

    • Reply
      Lucy
      June 4, 2015 at 2:24 AM

      you’re definitely right, it will be like a tuna bake, would taste yum!

      • Reply
        The Cooking Jar
        June 9, 2015 at 7:57 PM

        I wish I was adventurous enough to try it!

  • Reply
    Leslie @ My Kitchen Is Open
    October 24, 2014 at 11:11 AM

    This looks absolutely delicious! This is going on my “Try It Out Thursday” list! Love me a pasta bake!

    • Reply
      The Cooking Jar
      October 29, 2014 at 2:32 PM

      Thanks, Leslie! All that cheese doesn’t hurt too 😉

  • Reply
    Kristy
    November 4, 2014 at 11:54 AM

    Made this for dinner last night, it was a hit. I have never made alfredo sauce from scratch before, I was so happy how it turned out. Super easy.

    • Reply
      The Cooking Jar
      November 4, 2014 at 5:37 PM

      As long as you have the patience for it! I’m usually very fidgety haha 🙂 Thanks for letting me know you liked it, Kristy!

    • Reply
      jessica
      February 2, 2016 at 6:58 PM

      I made this tonight for dinner and used pregos bacon flavored alfredo and added cooked bacon and it turned out amazing

      • Reply
        The Cooking Jar
        February 8, 2016 at 5:56 PM

        Bacon flavored Alfredo?! With bacon in the casserole? What a baconsplosion! You’ve definitely perked my interest with these tweaks!

  • Reply
    Darcie
    November 6, 2014 at 1:10 PM

    Looks amazing and I want to try. Curious have you tried substituting sour cream with Greek yogurt and ricotta with cottage cheese!

    • Reply
      The Cooking Jar
      November 7, 2014 at 11:07 PM

      Can’t say that I have but I think it’ll work…although the yogurt might curdle a little with the heat from baking. If you do try it, let me know?!

  • Reply
    Bob
    November 18, 2014 at 2:54 PM

    I just did all of this and threw it in a crockpot on low. Hopefully it turns out good!

    • Reply
      The Cooking Jar
      November 18, 2014 at 3:03 PM

      I hope so too! Never tried it in the slow cooker before. My only concern would be the dairy curdling if your slow cooker runs a little hot. Good luck, Bob!!!

  • Reply
    LaKara
    December 24, 2014 at 4:05 PM

    Making this for the second time tonight. Absolutely my favorite baked pasta dish ever! My family loves it and we are small but mighty so our leftovers go on and on!

    • Reply
      The Cooking Jar
      December 27, 2014 at 8:10 PM

      Hooray to it being your favorite baked pasta! And thanks for cooking it a second time! With all that cheese, it has all the makings of a family favorite. Cheers for letting me know, LaKara!

  • Reply
    Moses
    January 8, 2015 at 12:32 PM

    My wife has been craving italian food and/or pasta but didnt want anything with tomato based sauce. I’m tired of chicken fettucini alfredo myself, but this recipe looks delicious! I can’t wait to try making it. Do you think it’ll be ok if I add some veggies into the mix? ie: Broccoli, Zucchini/Yellow Squash, or Spinach… or will it take away from the flavor? I’m so glad to have stumbled across this site and am looking forward to seeing what else I can try my hand at making.

    • Reply
      The Cooking Jar
      January 8, 2015 at 3:10 PM

      It should be fine I think! Just make sure to drain the veggies well after rinsing so it does not dilute the sauce too much. Stuff with lots of water content like spinach, I’d advise to pre-cook it first then drain out all water. Spinach is a huge culprit to water content! Broccoli should be fine to just chuck in there raw. I’m not too well versed with zucchini or squash to comment on the water content though. Good luck! 😉

  • Reply
    Toru
    March 3, 2015 at 8:04 AM

    This recipe turned out great. So rich and creamy.

    • Reply
      The Cooking Jar
      March 4, 2015 at 7:18 PM

      Happy it worked out for you, Toru! Thanks for dropping a note 🙂

  • Reply
    cynthia
    March 27, 2015 at 10:53 PM

    OMG!!! i love this CHICKEN ALFREDO PASTA BAKE recipe i have never had anything like it i made it today just missed the parsley thought i had it, but over all it was delicious you have a new follower in me cant wait to try another amazing recipe

    • Reply
      The Cooking Jar
      March 28, 2015 at 1:55 PM

      Yaaaay! It’s a fun thing to make and lasts awhile. Thanks for trying out the recipe and letting me know you liked it! Good luck with the other recipes, and let me know if you have any questions 🙂

  • Reply
    Andrea Stow
    March 28, 2015 at 3:32 PM

    Can’t wait to try this!! Can the Alfredo be made in advance and refrigerated for a day or two before assembling? I’m afraid the sauce might break while baking. Thanks so much!

    • Reply
      The Cooking Jar
      March 30, 2015 at 1:44 PM

      That’s a really good question, Andrea. I’ve only had bad experiences with reheated Alfredo sauce and they always break. Then again, I was always lazy and did it in the microwave. A tip I once got from an Italian restaurant was to heat up my leftover Alfredo over the stove and not in the microwave. I assume this is so you can heat it up slowly to avoid it breaking and having the butter separate. So if you do want to try out making it ahead, I suggest reheating the Alfredo sauce over medium low heat before adding it to the bake so as to not ‘shock’ it, for lack of a better word. Hope this helps and good luck!

  • Reply
    Barbara
    March 30, 2015 at 12:01 PM

    Want to make this for my bunco group. There are 12 of us. Should I double the recipe to make sure?

    • Reply
      The Cooking Jar
      March 30, 2015 at 1:50 PM

      Hi Barbara, I had to Google what bunco was. Interesting! I looked at the ingredients and think the recipe will scale well if doubled. If you have ambitious eaters, you might want to double it yes. Leftovers are always good!

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