Three Cheese Chicken Alfredo Bake is cheesy heaven with the Ricotta, Parmesan and Mozzarella cheeses. Each bite is creamy and delicious. My family loves this recipe!
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. Yum-O! My whole family devoured this quickly. It was so good!
ENJOY THIS RECIPE? HERE ARE MORE PASTA FAVORITES!
CHICKEN BACON RANCH BAKED PENNE
CHICKEN BROCCOLI ALFREDO STUFFED SHELLS
SLOW COOKER SAUSAGE AND CHEESE TORTELLINI
Three Cheese Chicken Alfredo Bake
- 1 box (16 ounces) Penne pasta
- 2 jars (15 ounces, each) Alfredo sauce *see notes below*
- 1 cup sour cream
- 1 container (15 ounces) Ricotta cheese
- 2 cloves minced garlic
- 2 cups chopped cooked chicken
- 1/4 cup grated Parmesan cheese
- 2 teaspoons dried Parsley
- 1 teaspoon Italian seasoning
- 2 cups shredded Mozzarella cheese
- Boil Penne pasta, in a large pot of water until al dente, 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.
- Pour mixture into a greased 9×13-inch baking dish; spreading out evenly. Sprinkle the top evenly with Mozzarella cheese.
- Bake at 350 degrees F., uncovered, for 30 minutes, or until hot and bubbly. Serve warm and enjoy!
72 thoughts on “Three Cheese Chicken Alfredo Bake”
Mmm… this does sound heavenly and easy to make!
With Lent coming up, this is a fabulous recipe for me to make, minus the chicken on Fridays. Yum!!!
This looks yummy!! Can’t wait to try it!!
And I’m adding bacon.
Mmmm looks good for one of those nights I’m craving something creamy and cheesy 🙂
Holly! This looks amazing. I can almost smell it!
Oh my this looks amazing. Definitely a recipe I want to try. Thanks so much for sharing!
Pam @ The Patriotic Pam
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!!!
How many will this serve?
I desparately need to know the same thing. Anyone know?
I made it today and it fed 4 adults and 4 kids. With leftovers. But I also served it with Cesar salad and garlic bread. Delicious!
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!
Saw this on pintrest…looks yummy.I am. WILDTREE REP and will try this using our Alfredo mix..check out my websites. https://www.thishensacookin.blogspot.com
thanks for pinning
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!
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!
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!
I used canned chicken it’s cheap and already cooked and you can’t tell the difference!
I bought pre cooked chicken in the deli department at my local grocery store, I’ve also bought a chicken cooked in the store and saved half for other things, a full cooked chicken is approx 4.5 cups.
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 🙂
This was delicious, but came out not so saucy. Any recommendations on what to add to make it saucier? Milk, cream?
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.
Holly, i am making chicken alfredo using this recipe for my family and my IN-LAWS, which are very picky EATERs. I need to know which kind or brand of alfredo sauce to use because theres so many different kinds and they dont all taste good. The sauce can make or ruin the whole dish, so please help! which sauce do you use or suggest that i use to taste the best? Thank you so much and ill post the outcome and family comments after everyones done eating!!!!
Hi Kristen, I honestly feel like everyone has different taste buds, so this is a hard question for me lol. But I personally use the Classico brand of Alfredo sauce. My family loves it!
Thank you so much! Now I can try some of these chicken recipes. And thanks for not judging 🙂
This looks yummy, was wondering how many people does this serve. i have a family of 4. Will this be enough to serve all of us or will i have to double it?
Hi Priscilla, this would easily feed a family of four. It makes about 8 servings 🙂 Hope you enjoy it!
Today is my mom’s bday and I am gonna to make it. It say 9×13 pan but picture is of a squar pan so wich one is it.
@Michelle, Recipe is for a 9×13, just as it says. When I made it, I halved the recipe for a 8×8.
Looks absolutely amazing!!!!!
This looks so incredible Holly! I love all the cheesy goodness 🙂
Found you on Facebook…glad I did! Your recipes look fantastic and I can’t wait to try this one.
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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!
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!
Charmaine…did you find a favorite? I am looking too!!
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
The assiago was good only needed half of the ricotta my recipie made
How many does this feed
Have you ever tried this as a freezer meal? I am going to attempt it as it looks so yummy! Thanks!
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!
So…what Brand is everyone’s favorite jarred Alfredo sauce?? This looks delicious, but the sauce could make or break it…lol. Thanks bunches!
I use Ragu Alfredo sauce and we like it a lot, but I’m sure homemade Alfredo would make this even better!
I also like the Ragu Alfredo sauce.
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!
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!
I made this tonight, and it was great! I added in extra chicken and some broccoli to make the dish go further. I can’t wait for the leftovers! =)
About how many servings is this?
If you make the 9×13 pan (the exact recipe listed) it will serve 8.
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.
Cook the chicken before 🙂
Could you easily make this without the chicken?
Can I sub the ricotta cheese or omit it from recipe? Not a big fan for it
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!
This looks amazing!! It’s baking in my oven right now and cannot wait to eat
Covered or uncovered when placed in the oven?
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.
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?
Yes, cook the chicken first, then cut into cubes then add to the rest of the dish.
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.
Do I need to cook the chicken first before I add it to the other ingredients?
Yes the recipe states cooked chicken 🙂
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!!
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.
ThAnk you hollY!!
THIS WAS DELICIOUS AND i MADE MY OWN ALFREDO SAUCE TOO.
My family all loved it! I added a little extra garlic and they all told me how good it was! definitely will make this again!
It was so easy to make. Followed the recipe to a “T”. It made a double layer plus a 8×8 pan as well. Loved it and wouldn’t make it any other way, thanks sooo much for the recipe.
I just made this and it was delicious.
This was delicious! I used a 9-ounce package of Tyson simply roasted pre-cooked chicken. After I diced it, it was exactly 2 cups. The pre-cooked chicken is delicious.
I would not change a thing in this recipe- we loved it! It made enough for 6 adults with some side dishes.