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Chicken Alfredo Pasta Bake

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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!

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 1x
Scale

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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147 Comments

  • Reply
    Cody
    April 30, 2015 at 9:43 PM

    So my girlfriend and I had our 1 year anniversary on April 19th. Wanted to do something special, so I set up a surprise “night in Italy” for when she got off work! I set our apartment up like Italy! Grapes, sunflowers, and candles on a nice table cloth. Some low lighting to set the mood. Some Italian music playing when she walked in and through out dinner. A bottle of moscato. Then finished off with an Italian themed movie! She loved it all. And she definitely loved this recipe!! Glad I found it! Left a couple things out and didn’t use quite exact measurements, but boy did it turn out great! Made this along with some manicotti and some baked Italian bread! Amazing night!

    So great, we’re making it together again right now! Thanks again!

    • Reply
      The Cooking Jar
      May 1, 2015 at 2:47 AM

      Firstly, happy belated anniversary! Secondly, that is a FANTASTIC story and thank you for sharing. I love it! Seriously! Maybe I’m a closet recipe peeping tom but I LOVE hearing how these recipes turn up in people’s lives 🙂 🙂 🙂

  • Reply
    karen
    May 3, 2015 at 1:24 AM

    Instead of parsley can i use oregano

  • Reply
    Diedra
    May 8, 2015 at 8:36 PM

    This was really good but mine needed salt and next time I’m throwing in some bacon :). I used Emerils 4 cheese Alfredo sauce. Will make it again. Thank you!

    • Reply
      The Cooking Jar
      May 9, 2015 at 3:18 PM

      Oooh it’s gonna be good with bacon 🙂 Thanks for trying it, Dierdra!

  • Reply
    Megan
    May 14, 2015 at 6:43 AM

    Hi I just had to thank you for your Alfredo sauce recipe! (I didn’t get to make the entire pasta bake just the sauce). I have a 3 yr old who is in remission from having leukaemia, her chemo meds make her nauseous and so she is a really picky eater. I googled “cheesey Alfredo sauce” tonight and found your recipe. It was so simple and I just added the sauce to some penne and she ate 3 bowls of it!!!! So much better than the icecream she had for breakfast! Thank you 🙂

    • Reply
      The Cooking Jar
      May 14, 2015 at 2:02 PM

      That is awesome, Megan. I’m really happy your daughter enjoyed it and you let me be a part of it. Thank you for sharing 🙂 🙂 🙂

  • Reply
    kerisha
    May 17, 2015 at 5:08 PM

    Yummm!!! This was a hit tonight for me & my 3 little picky eaters, ages 8, 7 and 5. I don’t personally care for parsley on its own, but I used a little Goya sazonador total which contains parsley + topped the bake with 4c seasoned bread crumbs. I also snuck in some broccoli and served with cheddar bay biscuits on the side. Delish!!

    • Reply
      The Cooking Jar
      May 18, 2015 at 1:21 PM

      Cheddar bay biscuits sounds like a treat! I like your idea of making an au gratin out of it with the bread crumbs 🙂

  • Reply
    Tonya Thompson
    May 26, 2015 at 6:55 PM

    I made this a few weeks ago for our Bible study group. It was a huge hit. They could not stop raving about it. It was very good! Thanks for such a yummy recipe.
    Question for ya: Some friends are out of town and will be returning home at an ungodly hour. I am house sitting for them and am wanting to make them this dish so they don’t have to worry about supper their first night home. Would the pasta get soggy if I mixed everything and refrigerated overnight without cooking? Or should I cook it first then have them reheat it? IF reheating it is the answer, how do you reheat it? Microwave or oven? Thanks!

    • Reply
      The Cooking Jar
      May 28, 2015 at 2:15 PM

      You know, I think you called it on the pasta being soggy if made in advance. I’ve personally not done it this way so I can’t be 100% sure but my gut feeling says the same thing. There’s just the two of us here so we had lots of leftovers when I made this and I think it heated up pretty well. I just did it in the microwave. Good luck and I have to say that’s a pretty sweet thing to do for your friends 🙂

  • Reply
    Cheron
    June 6, 2015 at 2:32 PM

    Farrah Farah Farah, omg this is the best. I made this today, sooooo delicious, and easy to make. I called my neighbor downstairs, told her to bring a bowl, she loves this as well. Thank you for this awesome recipe!

    • Reply
      The Cooking Jar
      June 9, 2015 at 7:56 PM

      Hooray! Careful saying my name three times, I just may appear in your kitchen and steal your food! 😉 But hey, I’m thrilled it worked out well for you and your neighbor, bad joke aside 🙂

      • Reply
        Cheron
        June 18, 2015 at 8:13 PM

        love it. This is one of my new favorite sites.

  • Reply
    Valerie
    July 1, 2015 at 9:06 PM

    I was just picking a rotisserie chicken apart and thought, I want baked chicken Alfredo! Googled it, and this came up. Looks amazing. I can’t wait to try it! I don’t like ricotta cheese though. Is there anything I can use instead?

    • Reply
      The Cooking Jar
      July 7, 2015 at 8:05 PM

      Heya Valerie. Well I was thinking and the most obvious substitute would be cottage cheese. If you don’t like that, some vegetarians use tofu instead but that just doesn’t sound right to me. The other solution would be to leave out the egg and ricotta cheese. Just make do with the Alfredo sauce to fill it up. If it’s not enough substance, perhaps add more sauce to make up for it?

      • Reply
        Valerie
        July 7, 2015 at 10:05 PM

        Awesome thank you! I was thinking adding more parm cheese too! More sauce would definitely be good too!!

        • Reply
          The Cooking Jar
          July 7, 2015 at 10:50 PM

          It will work! Makes it simpler too and you get to use up that rotisserie chicken that started all of this 😉

  • Reply
    plasterer bristol
    July 2, 2015 at 2:29 AM

    This sounds lovely. Going to give this a go. thanks for sharing this recipe.

    Simon

  • Reply
    Kellie
    July 7, 2015 at 8:00 PM

    Can you freeze half of the casserole? I’m baking the other half right now but this makes so much!!

    • Reply
      The Cooking Jar
      July 7, 2015 at 8:21 PM

      Replied to this as fast as I could since you’re cooking it right now! I think you should be able to freeze it though honestly I don’t know how long it will keep with the eggs in the ricotta mixture. I suggest trying to figure out how long a lasagna can be frozen, since it has the same ricotta and egg mixture in it usually. That should be a good benchmark. My only concern are the noodles not being too great from being frozen. If you do freeze it, come back and let us know how it went?

      • Reply
        Kellie
        July 7, 2015 at 10:01 PM

        Thank you so much!! This was delicious & we all had seconds. My friend is having their first baby any day so I thought I would freeze half for them 🙂 I am thinking it will only be in the freezer for a week or two so hopefully it works! I’ll keep you posted. Thanks again for the delicious recipe & the speedy reply!

        • Reply
          The Cooking Jar
          July 7, 2015 at 10:52 PM

          That’s so sweet of you! Say congrats to your friend for me. First baby, wow. And I’m glad you guys liked this one 🙂

  • Reply
    Sally
    July 10, 2015 at 9:59 AM

    is it option to get parmesans cheese?

    • Reply
      The Cooking Jar
      July 10, 2015 at 12:51 PM

      You can choose not to use Parmesan in the ricotta mixture, it just won’t have the Parmesan flavor. But Parmesan is one of the main flavoring ingredients in Alfredo sauce if you decide to make it from scratch and I wouldn’t skip it in the sauce. Hope this helps!

  • Reply
    Tricia
    July 22, 2015 at 11:47 PM

    Do you think this would be good if I did a half ricotta half cream cheese mix? I love cream cheese!!

    • Reply
      The Cooking Jar
      July 24, 2015 at 1:23 PM

      I actually think it will work, Tricia! Cream cheese should compliment the flavors well. Good luck!

  • Reply
    John
    July 28, 2015 at 10:11 PM

    I just made this Chicken Alfredo Pasta bake tonight. It was so delicious. I think this puts Pizza Hut’s Alfredo to shame. Thanks for this recipe.

    • Reply
      The Cooking Jar
      July 29, 2015 at 2:49 PM

      Thanks, John! I had no idea Pizza Hut made Alfredo. I’m glad you’ve found something you like better that you can make at home 🙂

  • Reply
    Saire Schwartz
    August 29, 2015 at 11:14 PM

    I made this last night for my husband and I and I was a little concerned that I wouldn’t get the crispiness of the mozzarella just right and it would be floopy instead of nice and golden but this came out PERFECT. I followed the directed exactly and I am so happy I found this recipe!!

    • Reply
      The Cooking Jar
      September 3, 2015 at 12:07 PM

      Yay, congrats! It’s always great when it turns out just like the pics and I’m always happy when a recipe works out for someone 🙂 The secret to nice golden cheese top is just to broil it for a couple of minutes while watching it like a hawk. Doesn’t take too long at all! I can practically imagine you beaming over your perfect golden cheesy crust!

  • Reply
    Cassandra
    September 29, 2015 at 12:23 AM

    I made this and added bacon and wilted spinach (cooked in the bacon pan) and it turned out phenomenally! I will definitely make it again.

    • Reply
      The Cooking Jar
      September 29, 2015 at 1:17 PM

      Sounds delicious, Cassandra! Bacon makes everything better 😉

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