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
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 9×13 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

Alfredo sauce (2 cups):
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated
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

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