Three Cheese Chicken Alfredo Bake

Three Cheese Chicken Alfredo Bake – great make-ahead pasta dish. Elbow macaroni, alfredo sauce, sour cream, ricotta, garlic, chicken, eggs, parmesan and mozzarella cheese. SO good!! We make this at least once a month! Can freeze half for later. This is THE BEST pasta casserole we’ve ever eaten!!!

Three Cheese Chicken Alfredo Bake - great make-ahead pasta dish. Elbow macaroni, alfredo sauce, sour cream, ricotta, garlic, chicken, eggs, parmesan and mozzarella cheese. SO good!! We make this at least once a month! Can freeze half for later. This is THE BEST pasta casserole we've ever eaten!!!

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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 - great make-ahead pasta dish. Elbow macaroni, alfredo sauce, sour cream, ricotta, garlic, chicken, eggs, parmesan and mozzarella cheese. SO good!! We make this at least once a month! Can freeze half for later. This is THE BEST pasta casserole we've ever eaten!!!
baking dish of 3 cheese chicken alfredo bake

Three Cheese Chicken Alfredo Bake

Yield: 8 people
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Three Cheese Chicken Alfredo Bake – great make-ahead pasta dish. Elbow macaroni, alfredo sauce, sour cream, ricotta, garlic, chicken, eggs, parmesan and mozzarella cheese. SO good!! We make this at least once a month! Can freeze half for later. This is THE BEST pasta casserole we've ever eaten!!!

Ingredients:

  • 1 (16-oz) package penne or elbow macaroni
  • 2 (10-oz) containers refrigerated Alfredo sauce
  • 1 (8-oz) container sour cream
  • 1 (15-oz) container ricotta cheese
  • 2 garlic clove, minced
  • 3 cups chopped cooked chicken
  • 2 large eggs, lightly beaten
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 2 cups mozzarella cheese

Instructions:

  • Preheat oven to 350ºF. Lightly spray 9×13-inch pan with cooking spray.
  • 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 uncovered for 30 minutes or until bubbly.

Notes:

Can make in advance and refrigerate or freeze for later.
Use a rotisserie chicken for the cooked chicken.
Can substitute an equivalent amount of jarred Alfredo sauce.

Steph

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plate of cheesy chicken alfredo pasta bake

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Comments

  1. On your three cheese chicken bake. Could we substitute the noodles for cheese tortellini?

  2. I'm finding this recipe nine years after you posted it! I had wanted to add rotisserie chicken, but when I went to put it in, I felt it was a few days beyond what we should use. I thought of heading out to pick up another chicken, but then I thought … hmmm, what do I have on hand that I can use? I had some frozen italian meatballs, so I heated those and added them into the mix instead of the chicken. Oh – so – good! Thanks for this recipe!

  3. 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.

  4. 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.

  5. 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.

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

  7. 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!

  8. 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!

  9. I made this tonight for dinner. I added bacon, a bag of frozen broccoli, & some Italian seasoning! DELICIOUS! 🙂 thank you for the recipe! 🙂

  10. 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.

  11. 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?

  12. 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.

  13. 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.

    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.

  14. 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.

    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.

  15. 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!

  16. @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. 🙂

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

  18. 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?

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

  20. 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!

  21. 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!

  22. 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.

  23. 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! 🙂

  24. 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!

  25. 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!

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

  26. 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

  27. 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!

  28. 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!

  29. 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.

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

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

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

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

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

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