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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Pin This RecipeEveryday 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
Ingredients:
- 1 (16-oz) package penne or elbow macaroni
- 1 (22-oz) jar 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:
Steph
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just made this dish and it was great.
ABSOLUTELY DELICIOUS! I made it exactly how it reads and also added a bag of frozen Broccoli (thawed). We LOVE it! We added it to our rotation. Thank-you for another AWESOME recipe!
Thank you for responding!
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.
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?
crzygrl07 – glad to hear that you liked it!
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.
..to die for….
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.
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.
queenB – I use Buitoni Alfredo sauce in the refrigerated section
Can you recommend an alfredo sauce to buy from the store? Thanks!
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.
Homemade sauce will work fine. but on second thought, I'm not sure about the cream cheese.
If you don't want ricotta or cottage cheese, what else can you substitute?
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.
you can leave it out all together thats what i do with everything that calls for ricotta it turns out fine
If you don't want ricotta or cottage cheese, what else can you substitute?
Can this be made without ricotta? I want to make it now.
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!
@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. 🙂