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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
    Kathy
    September 29, 2015 at 11:33 AM

    My mouth is watering! I can’t wait to make this. Thanks for sharing.

  • Reply
    Kelly Palmer
    October 7, 2015 at 4:50 PM

    It’s in the oven baking. It looked so yummy I had to try it

    • Reply
      The Cooking Jar
      October 12, 2015 at 8:54 AM

      I hope it worked out for you, Kelly. Perfect season to try it out too!

  • Reply
    Monique Rizzo
    October 31, 2015 at 9:47 PM

    This is in the oven right now…Looks FANTASTIC! Cant wait to try it in about 30 minutes!!

  • Reply
    Liz
    November 23, 2015 at 9:44 AM

    The recipe looks delicious, I was hoping to make it in advance for out of town guests coming in for the holidays. What do you think about freezing it before I bake it? thanks in advance for your thoughts!

    • Reply
      The Cooking Jar
      November 30, 2015 at 2:49 PM

      I’m not entirely comfortable with freezing stuff with eggs in it since I don’t have much experience in freezing but if you feel okay with freezing it then it’s up to your good judgement 🙂 The pasta might be a little soggy from sitting in the sauce for too long is my other concern. Hope this helps!

  • Reply
    Nicole Chambers
    December 1, 2015 at 3:39 PM

    How would this taste to leave out the Ricotta?

    • Reply
      The Cooking Jar
      December 3, 2015 at 11:34 AM

      If ricotta is not your thing, it will be fine leaving it out. It’ll taste more Alfredo than anything.

  • Reply
    Elisa Partridge
    December 3, 2015 at 8:00 PM

    My 11 yo daughter and I just made this together and I made it low fat by using part skim ricotta, light sour cream, and using a bechamel sauce with half and half and parmesan instead of the traditional stick of butter and heavy cream for the alfredo sauce. I can’t wait to try it!

    • Reply
      The Cooking Jar
      December 7, 2015 at 2:09 PM

      Great changes! Thanks for letting me know your substitutions, maybe it can help others 🙂

  • Reply
    Phyllis
    March 24, 2016 at 3:58 PM

    I stumbled upon your recipe while searching for a way to “repurpose” my leftover chicken alfredo. I looked over the ingredients and upon seeing ricotta, I thought, “This one’s going to be good…” Verdict: hands-down, I applaud you for sharing this with the rest of the world. Chicken alfredo (no matter who makes it) is ok to me, but baked with ricotta — that is absolutely the way to go! Lots of gooey cheese–sinfully delicious and terribly addictive! This will definitely be my go-to recipe for days when I need some pure comfort and LUV. 😀

    Thanks for sharing!

    • Reply
      The Cooking Jar
      March 29, 2016 at 5:00 PM

      Glad to be able to give you some comfort food for those blue days, Phyllis! I hope you enjoy many more sinfully delicious days 🙂

      • Reply
        Barbara
        August 2, 2016 at 2:08 PM

        Can you cook the chicken in a skitet to

        • Reply
          The Cooking Jar
          August 9, 2016 at 5:32 PM

          Yes you can. Just make sure to cube it after it’s cooked so there are even portions of it to go around in the casserole. Go ahead and season the chicken with your favorite seasoning blend, or even just salt and pepper to taste. Or you can try salt and pepper, oregano, basil and sage. Then cook it in the skillet and cube. Enjoy!

  • Reply
    marco
    April 7, 2016 at 10:47 PM

    so easy to make delicious.. me and my wife just made it we love pasta alfredo its one of our favorite foods.. but we always go out to enjoy it at restaurants but finaly we did our own and specialy because it was baked was amazin.. thanks for the help…

    • Reply
      The Cooking Jar
      April 13, 2016 at 4:35 PM

      Always happy to help someone recreate their favorite dishes as home. Thanks for trying it out, Marco!

  • Reply
    Krissy
    April 8, 2016 at 5:05 PM

    Can you make everything ahead and refrigerate until you are ready to bake it or would you not recommend that? Also, how would the baking time or temperature change?

    • Reply
      The Cooking Jar
      April 13, 2016 at 4:41 PM

      I would say a couple of hours in the fridge should be fine. Anything longer and the pasta might turn a bit soggy. Since everything is already pre-cooked, the baking is just to marry the flavors together and melt the cheese. So play by ear on the baking time, stick at the same temperature. Check to see if the stuff at the bottom has heated up fully at the 30 minute mark. If not, try baking longer in increments of 10 minutes. If the cheese starts to burn, cover it with foil for that additional baking time. Then remove the foil (if you needed it) and finish off by broiling the cheese!

  • Reply
    carol
    May 9, 2016 at 9:44 AM

    can u make the ranch alfado sause a day ahead of time ?

    • Reply
      The Cooking Jar
      May 11, 2016 at 2:09 PM

      Yes you can, but be careful about reheating it. Reheating it too quickly (like in the microwave) can break the sauce and make the butter separate. It’s not nice to see or eat! I would suggest a gentle simmer over the stove top before adding it to the casserole to bake.

  • Reply
    Sandra
    May 12, 2016 at 7:44 PM

    This was absolutely amazing! Perfect for a family of 6 with several picky eaters!! Thank you 🙂

    • Reply
      The Cooking Jar
      May 23, 2016 at 3:56 PM

      Thanks for letting me know, Sandra! You’re welcome 🙂

  • Reply
    Jeremy
    May 25, 2016 at 6:55 PM

    Havent cooked it yet. But going to tomorrow along with some home made foccacai bread. Question is, can I prep this ahead of time then bake later?

    • Reply
      The Cooking Jar
      May 25, 2016 at 7:37 PM

      Oh, that sounds yummy! You can prep it a little ahead of time, just be sure to bake it until everything is warmed up and cooked, especially the bottom.

  • Reply
    Izabela
    August 26, 2016 at 1:50 PM

    Exactly, it just looks good. And that’s it. Tried couple of your recipes and they turned out barely edible….

    • Reply
      The Cooking Jar
      August 29, 2016 at 8:22 PM

      Sorry to hear about your bad experiences, Izabela. I guess we don’t have the same taste buds. Thanks all the same for trying them out.

  • Reply
    S. Hoffman
    September 11, 2016 at 10:54 AM

    I made this yesterday and it was so delicious. So happy to have plenty left for the next few days too!

    • Reply
      The Cooking Jar
      September 19, 2016 at 2:04 PM

      That’s the idea! Make it once and laze on for days all well fed 🙂

  • Reply
    Darlene Wise
    September 12, 2016 at 3:31 PM

    Put together a Parmesan Spinach pasta bake casserole that has ricotta cheese and half and half in it. Can the casserole be frozen and baked later? If so, should it be completely thawed before baking? Thanks for your help.

    • Reply
      The Cooking Jar
      September 19, 2016 at 2:16 PM

      You could try it, although I personal do not like and have limited experience freezing things. I like making my things fresh but I can understand not everyone has the time. Just keep in mind the quality will not be as good when you freeze it. I would suggest thawing it in the fridge overnight before baking. Good luck, Darlene!

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