Creamy white pasta sauces are my absolute fave type of pasta sauce, but oftentimes they are too creamy and dry out my pasta — especially when you bake pasta in the oven! Alas, we have crafted the perfectly easy (and cheesy) mouth-watering Baked Chicken Alfredo Recipe! It’s so good that it’ll have your kids wanting seconds! And it’s such a beautiful dish to serve up to guests during special occasions. If they only knew how quick and easy it is to whip this baby up!
This ultra creamy and super cheesy Chicken Alfredo Bake recipe has been tried and tested and brings so much flavor to the dinner table in our home! We hope you enjoy!
INGREDIENTS
16 oz. penne pasta
3 Jars of 15 oz Bertolli Alfredo sauce
8 oz. sour cream
1 Rotisserie Chicken, cubed
15 oz. ricotta cheese
1 teaspoon garlic, minced
2 eggs, beaten
¼ cup Parmesan cheese, shredded
2 cups shredded four cheese
Salt and pepper to taste
INSTRUCTIONS
Cook pasta per brand’s instructions
Drain and rinse pasta under cold water to stop the cooking process
Mix pasta with Alfredo sauce, sour cream and chicken
Combine ricotta, garlic, eggs, and Parmesan to mix thoroughly
Season the pasta mix with salt and pepper to taste
Add the ricotta mixture to the pasta and stir to combine
Top with a thick layer of mozzarella cheese
Bake in a 9×13 casserole dish at 350 degrees F for 30 minutes (or until bubbly)
Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown as a final presentation
Ingredients
- 16 oz. penne pasta
- 3 Jars of 15 oz Bertolli Alfredo sauce
- 8 oz. sour cream
- 1 Rotisserie Chicken, cubed
- 15 oz. ricotta cheese
- 1 teaspoon garlic, minced
- 2 eggs, beaten
- ¼ cup Parmesan cheese, shredded
- 2 cups shredded four cheese (or mozzarella)
- Salt and pepper to taste
Instructions
- Cook pasta per brand’s instructions
- Drain and rinse pasta under cold water to stop the cooking process
- Mix pasta with Alfredo sauce, sour cream and chicken
- Combine ricotta, garlic, eggs, and Parmesan to mix thoroughly
- Season the pasta mix with salt and pepper to taste
- Add the ricotta mixture to the pasta and stir to combine
- Top with a thick layer of mozzarella cheese
- Bake in a 9×13 casserole dish at 350 degrees F for 30 minutes (or until bubbly)
- Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown as a final presentation
2 Comments
Katie
January 10, 2016 at 9:30 AMMmmmmmmmmm this looks so good, thanks for sharing, found you at Merry Monday, pinned this for dinner this week!!
Nicole Miller
April 22, 2020 at 3:41 PMThis I actually mixed with another recipe. I made my alfredo from scratch using butter (4tbsp), garlic( 2 cloves minced),flour( 1/4 cup),milk (3 cups warmed in microwave 1/2 cup at a time )allowing to thicken b4 adding more and than added mozzarella and parmesan salt and pepper to taste than added (1 tsp) parsley , while boiling a pot of rigatoni. Drained rigatoni (al dente) rinsed in cold ,set aside. Than in a bowl I did (2) eggs beaten, with ricotta (15oz)and parmesan( 1/3 a cup),mixed sour cream (8oz), alfredo sauce and chicken to noodles (rigatoni). Than added ricotta mix to the noodles with the alfredo and sour cream, mixed good and poured into a 13×9 casserole dish. Topped with a thin layer of parmesan and romano on top and baked 30min at 350 degrees. Oh It was delicious.
I just wanted to share how yummy and I only started with a separate recipe to make the sauce.