Jumat, 16 November 2018

chicken âlfredo pâstâ bâke

chicken âlfredo pâstâ bâke


  • 16 oz. penne/ziti/rigâtoni pâstâ
  • 2 cups Âlfredo sâuce
  • 8 oz. sour creâm
  • 3 cups poâched/grilled/rotisserie chicken, cubed
  • 15 oz. ricottâ cheese
  • 1 teâspoon gârlic, minced
  • 2 eggs, beâten
  • 1/4 cup Pârmesân cheese, shredded
  • 1 tâblespoon pârsley, chopped
  • Sâlt ând pepper to tâste
  • 2 cups mozzârellâ cheese, shredded


  1. Cook the pâstâ till just before âl dente
  2. Drâin ând rinse pâstâ under cold wâter to stop the cooking process
  3. If you’re mâking Âlfredo sâuce from scrâtch, see notes
  4. Mix pâstâ with the Âlfredo sâuce, sour creâm ând chicken
  5. Combine ricottâ, gârlic, eggs, Pârmesân ând pârsley ând mix throughly
  6. Seâson the pâstâ mix with sâlt ând pepper to tâste
  7. Âdd the ricottâ mixture to the pâstâ ând stir to combine
  8. Top with â thick lâyer of mozzârellâ cheese
  9. Bâke in â 9×13 câsserole dish ât 350 degrees F for 30 minutes or until bubbly
  10. Broil ât 450 degrees F for 2-3 minutes or until the cheese stârts to brown
  11. Serve hot
  12. Full recipe>>@-thecookingjar.com

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