Chicken Alfredo Pasta Bake

• Meat

  • 3 cups Rotisserie chicken

• Produce

  • 1 tsp Garlic
  • 1 tbsp Parsley

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 cups Alfredo sauce

• Pasta & Grains

  • 16 oz Penne/ziti/rigatoni pasta

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 cups Mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 15 oz Ricotta cheese
  • 8 oz Sour cream

Found on thecookingjar.com

Description

Ingredients

• 16 oz. penne/ziti/rigatoni pasta
• 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
• ¼ cup Parmesan cheese, shredded
• 1 tablespoon parsley, chopped
• Salt and pepper to taste
• 2 cups mozzarella cheese, shredded

Directions

• Cook the pasta till just before al dente
• Drain and rinse pasta under cold water to stop the cooking process
• If youre making Alfredo sauce from scratch, see notes
• Mix pasta with the Alfredo sauce, sour cream and chicken
• Combine ricotta, garlic, eggs, Parmesan and parsley and mix throughly
• 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 9x13 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
• Serve hot