Chicken Alfredo Pasta Bake
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 471.1
- Total Fat: 21.4 g
- Cholesterol: 123.4 mg
- Sodium: 807.8 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 1.6 g
- Protein: 31.0 g
View full nutritional breakdown of Chicken Alfredo Pasta Bake calories by ingredient
Number of Servings: 10
Ingredients
-
16 oz penne/ziti/rigatoni pasta
2 cups alfredo sauce
8 oz light sour cream
16 oz cooked chicken (I use a bag of John Soules)
15 oz ricotta cheese, part skim
1 tsp garlic, minced
2 beaten eggs
1/4 cup parmesan cheese, shredded
1 tbsp parsley, chopped
Salt and pepper to taste
2 cups mozzarella cheese, part skim, shredded
Directions
1. Cook pasta until just before al dente
2. Drain and rinse pasta under cold water to stop the cooking process
3. Combine ricotta, garlic, eggs, parm and parsley and mix thoroughly.
4. Mix pasta with alfredo and sour cream and chicken
5. Season the pasta mix with salt and pepper to taste
6. Add ricotta mixture to the pasta and stir to combine
7. Top with a thick layer of mozzarella cheese
8. Bake in a 9X13 casserole dish at 350 for 30 minutes or until bubbly
9. Broil at 450 for 2-3 minutes or until the cheese starts to brown.
Serving Size: Make 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CASEYOKONGO.
2. Drain and rinse pasta under cold water to stop the cooking process
3. Combine ricotta, garlic, eggs, parm and parsley and mix thoroughly.
4. Mix pasta with alfredo and sour cream and chicken
5. Season the pasta mix with salt and pepper to taste
6. Add ricotta mixture to the pasta and stir to combine
7. Top with a thick layer of mozzarella cheese
8. Bake in a 9X13 casserole dish at 350 for 30 minutes or until bubbly
9. Broil at 450 for 2-3 minutes or until the cheese starts to brown.
Serving Size: Make 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CASEYOKONGO.