Three Cheese Chicken Alfredo Casserole is rich, creamy and the perfect comfort food. Easy to make, this is the ultimate dinner for cheese lovers!
Let me just put this disclaimer out there, first and foremost.. Three Cheese Chicken Alfredo Casserole is a rich, creamy, satisfying dish but it can in no way be considered healthy. In fact, I wouldn’t recommend making this for dinner the day before a visit with your cardiologist or if you are going to be trying on bathing suits the next day but if you have nothing special going on or better yet, company coming over (blame them!) then go for it. This may not be low fat but oh my goodness, it sure does taste good.
Comfort food is a funny thing and takes on all shapes and sizes. For some situations, it’s chocolate. Other times, it’s something oozing with melted cheese. Still other times, it’s a bowl of something hot and steamy that will warm you up inside and out. It’s a personal preference drawn from experience, memories and whatever that THING is that makes you feel safe and cozy and yes, sometimes very naughty. Like a paid of shoes you know are too expensive to even touch or a car you shouldn’t even be allowed to sit in, some foods are just that bad.. and by bad, I mean good. This casserole is the food version of that latest high end, over-priced leather purse… you know you shouldn’t, you know you will probably pay for it… but in the end, you just cant help yourself!
Start by setting a large pot of salted water to boil. Once it has reached boiling, add in your penne and cooked according to the box directions. Drain your pasta and return it to the original pot, setting it aside while you prepare the sauce.
While your pasta is cooking, add 1 tablespoon of olive oil to a saute pan and bring your heat to medium high. Add in your diced panchetta and stir for 3-4 minutes until the fat has been rendered out and the edges are starting to brown.
Stir in your diced shallot and cook them for 2 minutes before adding in your diced garlic and stir for the next minute.
Remove the panchetta, shallots and garlic from the pan using a slotted spoon and move them into a large bowl. Add in your sour cream, Asiago, parsley, ricotta, Alfredo sauce, spices, chicken and one cup of mozzarella cheese. Stir all of the ingredients together before adding in your pasta and then combine until everything is incorporated.
Pour mixutre into a greased 13 x 9 pan and sprinkle the remaining mozzarella cheese over the top.
Bake for 30 minutes or until the top is just starting to brown. Remove from the oven and let it sit for 10 minutes before serving.
This is a rich, decadent meal that is cheesy and satisfying in all the right ways and is the epitome of the phrase ‘comfort food’. There are so many ways you can change this meal up, it really will become a Go To meal in your house. You can add in some broccoli (no, it really doesn’t make it any healthier if you choose this option) or maybe substitute some seafood for the chicken or even go so far as make it a meatless meal and incorporate a variety of vegetables. The possibilities are endless.
And there’s a lot less explaining to do than if you went and bought that new purse.
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- 1 - 16 oz box Penne pasta
- 1 tbl olive oil
- 2 - 10 oz containers Alfredo sauce
- 1 cup sour cream
- 1 - 15 oz container Ricotta cheese
- 4 cloves of garlic , minced
- 2 cups chicken , cooked and diced
- 1/3 cup grated Asiago cheese
- 2 tbl Parsley , fresh
- 1 tsp salt
- 1/2 tsp pepper
- 4 oz diced panchetta
- 1 large shallot , diced
- 3 cups shredded Mozzarella cheese
Boil Penne pasta in a large pot of salted water, according to the box directions.
Drain water, return pasta to pot and then set aside.
Add all of the remaining ingredients, except for 2 cups of the mozzarella cheese into a large bowl.
Stir everything together.
Add your pasta to the sauce and stir to combine.
Pour mixture into a greased 9×13 baking dish.
Sprinkle the top evenly with the remaining mozzarella cheese.
Bake at 350 degrees for 30 minutes, or until top is just starting to brown.