It’s not the first time that I’ve shared a recipe that came from Plain Chicken. I have actually made a lot of her recipes over the past few years and have enjoyed them all. This Three Cheese Chicken Alfredo is no exception.
I first had this when I was pregnant with Summer and my sister in law brought us dinner the week before she was born. Of course it was delicious, so I have been making it for my family ever since. It’s easy, quick and your family will love it if you like chicken and noodles. (Both are wins in my house!)
Here is her recipe:
1 (16-ounce) package penne or elbow macaroni 2 (10-ounce) containers refrigerated Alfredo sauce (I just used two jars) 1 (8-ounce) container sour cream 1 (15-ounce) container ricotta cheese 2 garlic clove, minced 3 cups cooked chicken, chopped 2 large eggs, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 2 cups mozzarella cheese
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 at 350° for 30 minutes or until bubbly.