Three Cheese Chicken Alfredo Bake

AlfredoChickenItalianMain CoursePastasavory

This Three Cheese Chicken Alfredo Bake is cheesy heaven with the Ricotta, Parmesan and Mozzarella cheeses that are all inside this creamy dish. My family loves this recipe!

This Three Cheese Chicken Alfredo Bake is cheesy, creamy heaven with Ricotta, Parmesan and Mozzarella cheese. Life-in-the-Lofthouse.com   My sisters and I went to Las Vegas yesterday, to pick up my little brother from the airport. Doug has been traveling and working in Nepal and in London for the last 8 months, so it was nice to get to see him after such a long time!

   We took him to the Cheesecake Factory, and chowed down on some delicious food, laughed our butts off and got to catch up. It was so much fun! I’m so happy he’s back in town for a little bit, so we can spend some time together. He will be heading back to London in the Fall for school, so I am going to take advantage of this little time I get to see him.

   As for this Three Cheese Chicken Alfredo Bake, it was a little piece of heaven. Cheesy heaven to be exact. Ricotta, Parmesan and Mozzarella are all inside this creamy dish. Yumm-O! My whole family devoured this quickly. It was so good!

Three Cheese Chicken Alfredo Bake

A delicious pasta bake with chicken, Alfredo sauce and lots of cheese! This is a family-favorite!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Life in the Lofthouse

Ingredients

  • 1 16 ounce box Penne pasta noodles
  • 2 10 ounce containers Alfredo sauce
  • 1 cup sour cream
  • 1 15 ounce container Ricotta cheese
  • 2 cloves of garlic minced
  • 2 cups cooked diced chicken
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons dried Parsley
  • 1 teaspoon Italian seasoning
  • 2 cups shredded Mozzarella cheese

Instructions

  • Boil Penne pasta in a large pot of water, according to package directions. Drain water, and then return pasta to pot. Add all the remaining ingredients, except for the mozzarella cheese. Stir together to combine and then pour mixture into a greased 9×13 baking dish. Sprinkle the top evenly with the mozzarella cheese.
  • Bake at 350 degrees F. for 30 minutes, or until hot and bubbly. Enjoy ♥

 

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This Three Cheese Chicken Alfredo Bake is cheesy, creamy heaven with Ricotta, Parmesan and Mozzarella cheese. Life-in-the-Lofthouse.com
 
 

Recipe adapted from: Plain Chicken


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68 thoughts on “Three Cheese Chicken Alfredo Bake

  1. Thank you so much for this recipe, I made it this past weekend and it was AMAZING!!! A new family favorite. Perfect for a busy week, because you can get 2 dinners out of it!!!

  2. I saw this on pinterest earlier and made it today for dinner. I doubled the recipe and I have enough for leftovers tomorrow. We have a family of 5.

    THIS IS AMAZING!!!! Thank you soooo much for a great dish!

  3. Holly! You are the most amazing chica ever! I don’t usually eat much with Alfredo sauce but I was dying over this! It was so yummy and amazing and my hubby and little boy loved it! Thanks so much! I will have to do lots of extra running to make up for it but it’s worth it for this one!

  4. So I have a question that is kind of dumb… I am not really an advanced cooker. I am more of a divorced, lives alone, hamburger helper kind of cooker. So when you say “cooked chicken,” how does it get to be cooked? Boiled? Baked? Please don’t laugh too hard at me 🙂 Thank you in advance!

    1. Lucretia, I know this is 7 months later but another tip for using cooked chicken in a recipe is buying a roasted chicken, usually found in the deli section of your grocery store…they are pretty inexpensive, and you can get enough chicken to use in a couple recipes!

  5. Lucretia, I am definitely not laughing. It’s a good question! Any kind of cooked chicken would work great to tell you the truth. For this recipe I actually used baked chicken from my oven. I put two average-sized boneless, skinless chicken breasts on a foil-lined cookie sheet and baked them for 25 minutes at 375 degrees F. Then I let them cool for 10 minutes and cut them into bite-size pieces 🙂

    1. BS Smith, I added more alfredo sauce. I added about 3/4 cup more and it kept it from being dry. Because I feel like you the first time I made it was too dry but still delicious. The second I made it I added more. Alfredo sauce.

  6. Have you ever froze this and popped it in the oven at a later time? My family is so busy and this would be great to make on the weekend for an easy weekday meal!

  7. I prefer white pasta sauces over a red one ANY day, and I am super excited to give this one a try. 🙂 I noticed you use purchased sauce in this recipe, and I was wondering if you have a preferred brand of Alfredo sauce you use? I have tried several different jar’ed brands, but I am never quite satisifed with them. I am to the point that the few recent times I have made an alfredo recipe, I have used a homemade version. Thanks!

  8. Hope assiago alfredo works. Apparently its the jar i grabbed. Never used jar sauses before for anything. I hope this is to die for! I even made my own ricotta

  9. Just put it in the oven. I used cottage cheese for ricotta and doubled it and I used 6 Italian blend instead of mozzerella but mixed it in instead of topping. Oh, and I used WAY more garlic, we are one garlic obssessed, loving family!

  10. So…what Brand is everyone’s favorite jarred Alfredo sauce?? This looks delicious, but the sauce could make or break it…lol. Thanks bunches!

  11. I made this for Christmas Day Dinner (we had two Christmas Dinners w/ Turkey on XMAS eve & one on boxing day!) and it was absolutely delicious! I served it with a garden salad and Herb&Garlic bread. Half the recipe fed 5 of us. I did add salt & pepper to the mix, baked the chicken rubbed in oil, salt, pepper & Italian seasoning and sprinkled half a pound of cooked & chopped bacon on top of the mozzarella. Thanks for a great recipe!

  12. Super easy to make and was a delicious recipe! I cut it in half for my husband & I plus our 18 month old and we seriously have enough for 2 nights of leftovers, it makes a TON! Next time I’m going to add more garlic, maybe garlic salt and also pepper. Oh & cut back on the italian seasoning, it seemed to overtake the dish. Everyone loved it though! 🙂 Thanks for the recipe!

  13. When you throw everything in together do you throw the raw chicken in there too or do you need to cook the chicken before you throw it in.

  14. Wow! This turned out wonderfully! I substituted some cubed fresh mozzarella for the shredded on top. Broiled it for the last five minutes. It looks like something off a cooking network for sure!

  15. We’ve been making a basic chicken alfredo casserole for several years. After browsing all of your recipes, and finding we love so many of them, I decided to switch things up and try your chicken alfredo casserole instead of ours. My husband at dinner tonight was absolutely raving about how delicious this is, and that (red meat aside) it is his new favorite meal. Thank you for the recipe, and for so many others that we’ve come to love since discovering your blog recently!! Happy family with happy bellies.

  16. This should probably be common sense, but I am really new to cooking like this so bear with me. Do I need to cook the chicken first and then add it to be baked in the over? Or cut the chicken up raw and then add it to the bake?

  17. Made this tonight for dinner, it is very good! After getting all fresh ingredients together I just couldn’t use jarred sauce! I made a roue from flour and butter, added Parmesan and whole milk.

  18. Hi! I’ll be making this tomorrow for my Mom & Dad coming into town….can I get this ready in the am then cook later?? I have to work…Please tell me what you think!!

    1. Yes, you can prepare this ahead of time. After it’s all prepared I would cover tightly and keep it in fridge until ready to bake! It may need more time baking because it will be cold from the fridge.

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