Creamy Chicken Pasta Bake (Printable Version)
# What You'll Need:
→ Pasta Layer
01 -
9 pre-cooked lasagna sheets, drained well
→ Cheese Mixture
02 -
2 cups fresh ricotta
03 -
1 large beaten egg
04 -
1/2 teaspoon powdered garlic
05 -
1 teaspoon mixed Italian herbs
→ Filling and Topping
06 -
2 cups pulled chicken meat
07 -
2 cups creamy Alfredo sauce
08 -
2 cups grated mozzarella
09 -
1 cup freshly grated Parmesan
10 -
2 tablespoons snipped fresh parsley
# How to Make It:
01 -
Warm your oven to 375°F (190°C). Coat a 9×13-inch baking dish lightly with butter or cooking spray.
02 -
Combine ricotta, egg, powdered garlic, and Italian herbs in a bowl until well blended. Put aside for now.
03 -
Drop 1/3 cup Alfredo sauce into the baking dish and spread it across the bottom.
04 -
Lay 3 cooked pasta sheets on the sauce. Add 1/3 of your cheese blend on top, then scatter 1/3 of the chicken. Pour 1/3 of your leftover sauce over this, then sprinkle 1/3 of the mozzarella on top.
05 -
Do this whole process twice more - pasta, cheese mix, chicken, sauce, and mozzarella. Finish with a layer of Parmesan to get a nice golden top.
06 -
Wrap the dish with foil, making sure it doesn't stick to the cheese. Pop it in the oven for 25 minutes.
07 -
Take the foil off and let it cook another 15 minutes until you see bubbling cheese with golden edges.
08 -
Let your dish sit for 10 minutes before cutting. Throw some fresh parsley on top before serving.
# Additional Tips:
01 -
Toss in some cooked mushrooms or wilted spinach for extra taste.
02 -
Store-bought rotisserie chicken works great in this dish.
03 -
You can make the Alfredo sauce beforehand to cut down on cooking time.
04 -
This meal stores well and tastes just as good the next day.