Tuesday, November 30, 2010

Three Cheese Chicken Alfredo Bake


Everyday Southern Living tweets a dinner idea. A few days ago they tweeted about a Three Cheese Pasta Bake for dinner. I checked out the recipe and thought it sounded fantastic!  I decided to give it a try - with a few changes. 

The original recipe used ziti.  I didn't have any ziti; I only had elbow macaroni.  I went with the elbow macaroni and it was fine.  I also added chicken to make this more of a meal than a side dish.  This was SO good!  It was even good reheated the next day for lunch.  If you don't like ricotta, try substituting cottage cheese.  I halved the recipe below and it was enough for at least 4 or 5 people. 


Three Cheese Chicken Alfredo Bake
adapted from myrecipes.com
(Printable Recipe)

1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot.  Stir together all ingredients except mozzarella cheese.  Spread mixture into a lightly greased 13- x 9-inch baking dish.  Sprinkle evenly with mozzarella cheese.  Bake at 350° for 30 minutes or until bubbly.


post signature

84 comments:

  1. Looks so cheesy and wonderful. Pasta dishes...they just hit the spot.

    ReplyDelete
  2. This looks delicious! I know my daughter would love this. Thanks for sharing!

    ReplyDelete
  3. So, is this the halved recipe or the full recipe?

    ReplyDelete
  4. That Girl - I posted the full recipe. It would be enough for 8-10 people.

    ReplyDelete
    Replies
    1. Can I can make this in one of those aluminum pans, since i actually have to double to make for 15 ppl.

      Delete
    2. Can I can make this in one of those aluminum pans, since i actually have to double to make for 15 ppl.

      Delete
    3. Can I can make this in one of those aluminum pans, since i actually have to double to make for 15 ppl.

      Delete
    4. Can I can make this in one of those aluminum pans, since i actually have to double to make for 15 ppl.

      Delete
  5. Have to make this! All my favorite ingredients are in it! :) YUM.

    ReplyDelete
  6. That's a whole lot of delicious cheesiness right there. I'd love to dive right into the middle of that with a spoon.

    ReplyDelete
  7. My only problem is the chicken (which I don't eat) So I would replace that with some beef or pork and then it sounds lovely.

    ReplyDelete
  8. Holy comfort food! Steph that looks so good. It will definately have to make it into my rotation in the next couple weeks. As soon as a cold or rainy day comes my way, it's on!

    ReplyDelete
  9. I <3 Southern Living.

    My mom gets it for me for Christmas every year and I treasure it.

    ReplyDelete
  10. Made this a few nights after I made your chuckwagon stew....incedible hit here! I didn't know that was the full recipe and I made it all--we had a whole lotta this for leftovers. My son, who is the pickiest eater alive, really loved the noodles--I used Rotini instead. Thanks!

    ReplyDelete
  11. I made this this weekend and yum-ME! Will be making again very soon. It's very rich but SO good!

    ReplyDelete
  12. Greetings, "Plain Chicken!" Over the months, I have come to your blog, through other blogs. Why don't I just FOLLOW you myself? You have so many good recipes, gorgeous, delicious photos, is there something wrong with me?? So as soon as I leave this comment, I am FINALLY becoming your newest Follower! ;)
    Thanks for sharing all this great stuff with us.
    Best,
    Gloria

    ReplyDelete
  13. Do you think it would be ok to leave out the eggs?

    ReplyDelete
    Replies
    1. Leaving out the eggs would change the consistency. Eggs are used a lot for binding. Might make it creamier. Not a bad idea.

      Delete
  14. Kelly - I think it would be OK to leave out the eggs.

    ReplyDelete
  15. Made this last night! Used penne noodles, cottage cheese vs the ricotta, and did not add the parsley. It was great! Next time will only use HALF of everything though because it was ALOT of food!

    ReplyDelete
  16. Ok, making this today. My cheese hating hubby is out of town...so my girls and I are cooking every cheese meal we can!
    hehe
    It's true...the mice will play!

    ReplyDelete
  17. I just pulled this out of the oven and I am super excited to try it! It made a crap load of food!

    ReplyDelete
  18. Hi! This looks wonderful! I do have 2 questions...1) Do you think you can add broccoil? and if so would you think frozen or fresh and 2) do you think you could make this and just freeze half?
    Sorry for the probably simple questions, I'm just pretty new to cooking! :)

    ReplyDelete
  19. Meg - yes, I think you could add broccoli. Fresh or Frozen would work.

    I've never frozen it, but I think it would be fine. I always just make half and it is still a ton of food.

    ReplyDelete
  20. what makes this even better is the lovely Cinnabar casserole dish from Willow House!!!

    ReplyDelete
  21. Can I make 1 day ahead of time and refrigerate until I bake it?

    ReplyDelete
  22. Gotta try this looks fantastic!!!!

    ReplyDelete
  23. I made this with cottage cheese instead of the ricotta, halved the recipe, used chicken breast that I first seasoned and grilled, THEN cubed....and also added about 8-10 slices of bacon, crumbled up and added in....can you guess how amazing it was? ;-D Thanks!

    ReplyDelete
  24. Jayson - Bacon? YUM! I'm going to try that next time!!

    ReplyDelete
  25. Can anyone recommend a good jar of Alfredo sauce?

    ReplyDelete
  26. I just made this for dinner tonight and it is delicious and very east to make! I had some Hawaiian bread on the side to make the meal complete!

    ReplyDelete
  27. Oh heavens. Seriously, I would stand hunched over the stove and eat this directly out of the casserole dish. My family LOVED it!

    ReplyDelete
  28. Made this tonight .. I didn't love the texture. I would've preferred more creamy, but mine chunked up. Leaving out the eggs might have helped?

    ReplyDelete
    Replies
    1. I think that's true, since eggs are often used as a binder. I like creamy too.

      Delete
  29. I'd love to make this!! Can you recommend a good jar of Alfredo sauce??

    ReplyDelete
  30. This looks delicious! I would love if you entered this in our comfort food Blog Hop. We're giving away a prize from Wilton to the blogger recipe with the most "likes", come check it out and tell your friends to vote for you! :)

    http://www.recipelionblog.com/january-blog-hop-favorite-comfort-foods-giveaway/

    ReplyDelete
  31. I have family coming over tonight, and I think this with the broccoli added as someone else suggested might be perfect.

    ReplyDelete
  32. @Samantha & QueenB - I use Bertolli alfredo sauce (next to spaghetti sauces in the store). They have a variety of flavors. I usually add some garlic to it though.

    I have a question about the texture comment someone made...What function does the egg have in this recipe? I'm not brand new to cooking, but I'm new enough to not know that. :-)

    ReplyDelete
  33. Made this for dinner tonight. It is a keeper!
    I did make a few additions: I sauteed garlic in butter, added a little white wine and let it reduce. Then I added some chopped sundried tomatoes and artichokes and let that cook for a few minutes...THEN I added the remaining ingredients (alfredo sauce, chicken, cheeses, etc.)
    My boys loved it--even my picky 3-year old didn't fuss!

    ReplyDelete
  34. Can this be made without ricotta? I want to make it now.

    ReplyDelete
  35. If you don't want ricotta or cottage cheese, what else can you substitute?

    ReplyDelete
  36. If you don't want ricotta or cottage cheese, what else can you substitute?

    ReplyDelete
    Replies
    1. Jewels196785 - You could leave it out, but I'm not sure how it would turn out

      Michelle - you could use cottage cheese instead of the ricotta.

      Delete
    2. you can leave it out all together thats what i do with everything that calls for ricotta it turns out fine

      Delete
  37. I usually make my own alfredo sauce (so much better than from a jar, in my opinion--and very easy to make). Do you think that would work? I've never baked it with anything, and I'm worried about the sauce separating and being gross with leftovers (the primary ingredients are milk, cream cheese, butter, and parmesan cheese). I made the recipe the way you wrote it and it was good, but I have a taste preference for my homemade sauce.

    ReplyDelete
    Replies
    1. Homemade sauce will work fine. but on second thought, I'm not sure about the cream cheese.

      Delete
  38. Can you recommend an alfredo sauce to buy from the store? Thanks!

    ReplyDelete
  39. queenB - I use Buitoni Alfredo sauce in the refrigerated section

    ReplyDelete
  40. I made it last night and I love it. My husband liked it but thought it was a little bland. What seasoning or a little something would be good to add to keep the same recipe but add alittle more umph? I really do like it.

    ReplyDelete
    Replies
    1. Jennifer - you could add Italia seasoning and some garlic. Or you could go in a completely different direction and add Cajun seasoning for a kick.

      Delete
  41. This is so amazingly good. I want to make it again SO badly..we even forgot the parsley and it was still great! Mmmm. Even great heated up the next day.

    ReplyDelete
  42. crzygrl07 - glad to hear that you liked it!

    ReplyDelete
  43. Do you think I could add frozen spinach to this recipe for a frozen meal for a family? Trying to think of a veggie to go along with this? Also, did you use whole wheat pasta noodles?

    ReplyDelete
  44. Spring13 - you could add spinach or broccoli to this and it would be great. We usually have a small side salad or asparagus with this dish. I didn't use whole wheat noodles, but I think it would be fine.

    ReplyDelete
  45. just made this dish and it was great.

    ReplyDelete
  46. Im about to make this... Can u use jar alfredo? I couldn't find refrigerated alfredo

    ReplyDelete
  47. Heidig3406 - I don't see why jarred Alfredo wouldn't work. Let us know how it turned out!

    ReplyDelete
  48. I made this tonight for dinner. I added bacon, a bag of frozen broccoli, & some Italian seasoning! DELICIOUS! :-) thank you for the recipe! :-)

    ReplyDelete
    Replies
    1. Oh, also i used Alfredo saucer from a jar & it was good!

      Delete
  49. Instead of usinf ricotta or cottage cheese, I plan on using mascarpone, so much nicer than ricotta or cottage cheese (plus, that's how I make my homemade mac n' cheese). Or using greek yogurt is really nice too! I also agree with the poster who said to sautee the garlic in butter first, I would add basil and crushed red pepper flakes... I'm trying it tonight!

    ReplyDelete
  50. I use the bertolli alfredo sauce in the refrigerator section next to the butter and cream cheese") yummy!

    ReplyDelete
  51. I will be trying this recipe ASAP..

    ReplyDelete
  52. I will be trying this recipe ASAP..

    ReplyDelete
  53. I will be trying this recipe ASAP..

    ReplyDelete
  54. I will be trying this recipe ASAP..

    ReplyDelete
  55. I will be trying this recipe ASAP..

    ReplyDelete
  56. I made this tonight and it turned out SO good. Because it makes so much, I chose to half the recipe and we still had left-over. :D I've shared this recipe on my blog: http://scrumptiouscyn.com/three-cheese-chicken-alfredo-bake/

    Adding this recipe to my monthly meal rotation.

    ReplyDelete
  57. Does Southern Living have a Pinterest account i can follow?

    ReplyDelete
  58. Looks so good!! Making this right now and SO excited to finally try it! TY!

    ReplyDelete
  59. I made this recipe a couple of months ago and my entire family loved it! And that is saying a lot because I have a couple of picky eaters. I plan to make it tonight and wondering how you felt on freezing half of it? My children have a busy after school schedule and I have been trying to find good freezer friendly meals to get a head start on those busy nights. I have almost completely cut out take out food from our diet! I was just not sure if this amazing meal would be freezer friendly. Thank you for sharing your great recipes!

    ReplyDelete
  60. mom2KandK - I don't think there would be an issue to freezing this dish. I totally understand busy weeknights! Great idea.

    ReplyDelete
  61. My husband and I just prepared this dish for dinner and it was delicious! Next time, I will season my pasta noodles. I thought all of the cheeses and sauce would be enough, but it could have tolerated a little more. It was rich and delicious. Will definitely be making this again.

    ReplyDelete
  62. My husband and I just prepared this dish for dinner and it was delicious! Next time, I will season my pasta noodles. I thought all of the cheeses and sauce would be enough, but it could have tolerated a little more. It was rich and delicious. Will definitely be making this again.

    ReplyDelete
  63. I seasoned the chicken before adding it to the rest of the recipe and let me tell ya we ate it up. thank you so much for great recipes.

    ReplyDelete
  64. Add alittle bacon to the top and you will have a new favorite dish

    ReplyDelete
  65. Add alittle bacon to the top and you will have a new favorite dish

    ReplyDelete
  66. Add alittle bacon to the top and you will have a new favorite dish

    ReplyDelete
  67. instead of chicken im going to use shrimp

    ReplyDelete
  68. I've made this recipe before and it is sooo soo wonderful! I also included it in my first freezer cooking session yesterday which I posted some about on a new blog I created http://cleverchicka.wordpress.com/
    thanks for the great recipes!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...