Chicken Alfredo Pasta Bake

Chicken Alfredo Pasta Bake is a delicious recipe that I just made for the first time, but will certainly make often! When my great nephew and niece came to spend Christmas week with me, I asked about their food preferences and discovered that pasta was a definitely a favorite.  This creamy and cheesy casserole turned out to be a hit with us all!

While you could use a jarred Alfredo sauce, I think that you should definitely make the super easy homemade version. It’s just so easy and tastes so much better.  As for the chicken, you can use any kind,, but my personal favorite is to season chicken strips with a generous amount of salt and pepper.  Then brown the chicken in butter and olive oil until  it is cooked through and has browned on both sides.  It’s those little extra steps that make the difference in a plain casserole and something that has SO much better flavor.

Well seasoned chicken, pasta, creamy Alfredo sauce and lots of gooey cheese make the ultimate comfort food dinner!

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Ingredients:

  • 16 ounces penne/ziti/rigatoni pasta (cooked al dente)
  • 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 fresh Parmesan cheese, shredded
  • 1 tablespoon parsley, chopped
  • Salt and pepper to taste
  • 2 cups mozzarella cheese, shredded

Alfredo sauce (2 cups):

  • 8 tablespoons butter
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 2 cups Parmesan cheese, freshly grated

Directions:

To make Alfredo sauce:

Over medium low heat, melt the butter.

Pour in the heavy cream, stirring to combine.

Season with salt and pepper to taste.

Add the Parmesan cheese, mixing well.

 

To make Casserole:

Cook the pasta till just before al dente.

Drain and rinse pasta under cold water to stop the cooking process.

Mix pasta with the Alfredo sauce, sour cream and chicken.

Combine ricotta, garlic, eggs, Parmesan and parsley and 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 for 2-3 minutes or until the cheese starts to brown.

 

Recipe Source: The Cooking Jar