Chicken Alfredo

INGREDIENTS
16 oz. penne/ziti/rigatoni pasta
2 cups Alfredo sauce
8 oz. sour cream
3 cups poached/grilled/rotisserie chicken, cubed
15 oz. ricotta cheese
1 teaspoon garlic, minced
2 eggs, beaten
¼ cup Parmesan cheese, shredded
1 tablespoon parsley, chopped
Salt and pepper to taste
2 cups mozzarella cheese, shredded
INSTRUCTIONS
Cook the pasta till just before al dente
Drain and rinse pasta under cold water to stop the cooking process
If you're making Alfredo sauce from scratch, see notes
Mix pasta with the Alfredo sauce, sour cream and chicken
Combine ricotta, garlic, eggs, Parmesan and parsley and mix throughly
Season the pasta mix with salt and pepper to taste
Add the ricotta mixture to the pasta and stir to combine
Top with a thick layer of mozzarella cheese
Bake in a 9x13 casserole dish at 350 degrees F for 30 minutes or until bubbly
Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown
Serve hot
NOTES
Alfredo sauce (2 cups):
Ingredients:
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated


Instructions:
Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
Season with salt and pepper to taste
Add the Parmesan cheese in portions and stir to mix

Inspired by Plain Chicken