Ingredients

The following ingredients have 4 Servings
  • 1 lb penne pasta
  • 1 cup sour cream
  • 2 large eggs
  • 1 15- ounce container ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 3 cups shredded cooked chicken
  • 2 cups mozzarella cheese
  • chopped parsley (for garnishing (optional))
  • 3/4 cup butter
  • 1 1/2 cups heavy cream
  • 3 cups freshly grated Parmesan
  • coarse salt & freshly ground black pepper (to taste)

Instruction

  • Preheat the oven to 350F.
  • Cook the pasta according to the package directions.
  • Meanwhile, place the butter and heavy cream in a saucepan and heat until the butter is melted and the mixture is very warm. Slowly stir in the parmesan until it's completely smooth. Season to taste with salt and pepper.
  • Stir the sour cream into the prepared Alfredo sauce. Add the cooked pasta and set aside.
  • Lightly beat the eggs in a small bowl. Stir in the ricotta cheese and parmesan, mix thoroughly. Stir in the shredded chicken and set aside.
  • Spray a 13×9 baking dish with cooking spray. Put half of pasta mixture on bottom of baking dish. Spoon the ricotta mixture over and top with remaining pasta mixture. Sprinkle with mozzarella cheese.
  • Bake for 25 minutes or until bubbling hot and cheese is golden brown. Sprinkle with the chopped parsley.