Chicken Alfredo Pasta Bake

Enjoy this creamy, cheese-packed chicken Alfredo pasta bake with three kinds of cheese and plenty more to go around. There are tons of melty cheese strings 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.

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.

CHICKEN ALFREDO PASTA BAKE RECIPE TIPS

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!

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.

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!

MORE ALFREDO RECIPES TO TRY

• Spinach and Artichoke Ravioli Bake
• Lemon Pepper Chicken Alfredo Pasta
• Pesto Chicken Pasta Bake
• Tortellini Alfredo Spinach Casserole
• Mushroom Alfredo
• Easy Alfredo Sauce

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