Chicken Alfredo Pasta Bake
By Paula Deen
JUMP TO RECIPE
Featured in:
At the Southern Table
Difficulty: Easy
Prep time: 20 minutes
Cook time: 45 minutes
Servings: 6 to 8
Ingredients
- 1 (16-ounce box) rigatoni pasta
- 2 cups small broccoli florets
- 2 (10-ounce containers refrigerated alfredo sauce
- 1 (15-ounce) container ricotta cheese
- 1 (8-ounce) container Sour cream
- 1 cup heavy whipping cream
- 2 eggs
- 3 cups shredded rotisserie chicken
- ½ cup chopped red bell pepper
- 1½ cups shredded mozzarella cheese
Directions
Preheat oven to 350˚F. Spray a 3-quart baking dish with cooking spray.
Cook pasta according to package directions, adding broccoli during last 2 minutes of cooking. Drain well.
In a large bowl, whisk together alfredo sauce, ricotta, sour cream, heavy cream, and eggs until smooth; stir in chicken, bell pepper, and pasta mixture until well combined. Pour into prepared pan, and sprinkle with mozzarella.
Bake until golden brown and bubbly, about 45 minutes. Let stand for 10 minutes before serving.