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(welcome to those who came here from Pinterest! Be sure to peruse my other recipes here, and say hello!)
There seems to be a growing trend around my blog. Have you noticed? I am on an Italian food kick.
I found this recipe on Pinterest, and knew that I had to make it. It’s not exactly the healthiest of foods. I definitely plan to “lighten” the recipe for future use (i.e. using light sour cream, and making my own alfredo sauce). For the chicken that the recipe calls for, I used my own sautéed chicken recipe, so that the dish would soak up the seasonings from the chicken.
Also, if you’re not a fan of garlic, you can cut the garlic cloves down to one instead of two. If you like more garlic, kick it up to three. In that regard, the cloves I used were pretty large.
This dish itself is pretty not-diet-friendly. If you’re looking for something healthier, you can make some substitutions. Instead of the store-bought alfredo sauce, you could make your own using low fat milk or half and half. You could also sub the sour cream for a light or fat free sour cream, and the ricotta for a low fat ricotta or cottage cheese (although truthfully I never use cottage cheese in my Italian cooking, and used part skim for this recipe).
Nevertheless, this is a delicious dish when you’re looking for something easy! Please let me know if you find other ways to spice this up! Enjoy 
three cheese chicken alfredo ricotta pasta bake
This dish is an interesting take on the traditional mac and cheese, and is easy to put together and put in the oven. Perfect for a meal on a weeknight or entertaining friends. Alfredo sauce mixed with ricotta and parmesan cheeses, tossed with penne pasta and baked with grilled chicken breast. Definitely rich and sure to please!
I found this recipe on My Recipes by way of Plain Chicken.
Ingredients
- 16 oz package of penne or other shaped pasta
- 20 oz refrigerated Alfredo sauce
- 8 oz sour cream
- 15 oz ricotta cheese
- 2 garlic cloves, minced
- 3 cups cooked chicken, chopped
- 2 large eggs, lightly beaten
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped parsley
- 1/4 tsp black pepper
- 1/4 tsp rosemary garlic seasoning
- 1 3/4 cups mozzarella cheese, shredded
Directions
- Preheat oven to 350 degrees.
- Prepare pasta according to package directions; drain and return to pot.
- Stir together alfredo sauce, sour cream, minced garlic and chicken breast chunks with the penne.
- Stir together ricotta cheese, eggs, parmesan cheese, parsley, pepper and rosemary garlic and stir into pasta mixture; combine until blended.
- Spread mixture into a lightly greased 13x9 glass baking dish and sprinkle evenly with mozzarella cheese.
- Bake for 30 minutes or until bubbly.
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