Description

This creamy chicken Alfredo pasta bake is a comforting fall casserole with three kinds of cheese and lots of melty cheese strings.

Ingredients

Units Scale

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

Instructions

Cook the pasta until just before al dente, about 2 minutes shy of the package directions. Drain and rinse pasta under cold water to stop the cooking process.
If you’re making Alfredo sauce from scratch, see notes.
Mix cooked pasta with Alfredo sauce, sour cream and cooked chicken. Season with salt and pepper to taste.
Combine ricotta, garlic, eggs, Parmesan and parsley and mix well.
Add the ricotta mixture to the pasta and stir to combine. Transfer everything to a 9×13 casserole dish.
Top with a thick layer of mozzarella cheese and bake uncovered at 350°F for 30 minutes or until the cheese has melted and the casserole is bubbly.
Broil at 450°F for 2-3 minutes or until the cheese starts to brown.
Dish and serve hot.
Enjoy!

Notes

Homemade Alfredo sauce (2 cups):
INGREDIENTS:
1/2 cup butter
2 cloves garlic, minced
1 1/2 cups heavy cream
2 cups Parmesan cheese, freshly grated
1/2 teaspoon Italian seasoning
1/4 teaspoon coarse sea salt, or to taste (see note)
1/8 teaspoon pepper
INSTRUCTIONS:
Melt butter in a large saucepan or skillet over medium heat. Add garlic and saute until fragrant, about 30 seconds.
Slow stir in the heavy cream and bring to a gentle boil.
Reduce heat to medium-low and add grated Parmesan cheese in batches, stirring constantly until the cheese melts smoothly into the sauce. Season with Italian seasoning, salt and pepper.
Simmer gently until the sauce has thickened and coats the back of a spoon, about 3-4 minutes. Do a taste test and adjust seasonings, if needed.

Prep Time: 20 mins
Cook Time: 30 mins