Paula Deen Chicken Alfredo Pasta Bake

Paula Deen chicken alfredo pasta bake is a creamy, cheesy casserole with rigatoni, rotisserie chicken and broccoli that comes together in 1 hour 5 minutes. Try this easy chicken alfredo casserole for weeknight dinner or church supper, since it uses store-bought sauce and feeds 6 to 8 people.

Cook the broccoli right in the pasta water for only the last 2 minutes, because that keeps it bright green and crisp-tender. Add it any earlier and it turns mushy and disappears into the cream sauce.

Paula stirs ricotta, sour cream, heavy cream and eggs into the alfredo sauce, so the bake sets up creamy and sliceable instead of soupy. Shredded rotisserie chicken saves you from cooking meat, and the 10-minute rest at the end lets the sauce firm up.

Paula Deen Chicken Alfredo Pasta Bake

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

720

kcal

Tender rigatoni and shredded chicken bake in a thick, custardy alfredo sauce until the mozzarella on top turns golden and bubbly. Once it rests, it slices into neat, creamy squares.

Ingredients

• 1 (16-ounce box) rigatoni pasta
  

• 2 cups small broccoli florets
  

• 2 (10-ounce containers refrigerated alfredo sauce
  

• 1 (15-ounce) container ricotta cheese
  

• 1 (8-ounce) container Sour cream
  

• 1 cup heavy whipping cream
  

• 2 eggs
  

• 3 cups shredded rotisserie chicken
  

• ½ cup chopped red bell pepper
  

• 1½ cups shredded mozzarella cheese
  

Directions

• Prep the oven and dish: Preheat the oven to 350°F. Then spray a 3-quart baking dish with cooking spray.
• Cook the pasta: Boil 1 (16-ounce) box rigatoni according to the package directions. Add 2 cups small broccoli florets during the last 2 minutes of cooking, then drain everything well.
• Make the sauce: Whisk 2 containers (10 ounces each) refrigerated alfredo sauce, 1 (15-ounce) container ricotta, 1 (8-ounce) container sour cream, 1 cup heavy whipping cream and 2 eggs in a large bowl. Keep whisking until smooth.
• Combine the filling: Stir in 3 cups shredded rotisserie chicken, 1/2 cup chopped red bell pepper and the pasta and broccoli. Mix until everything is evenly coated in sauce.
• Fill and top: Pour the mixture into the prepared baking dish. Then sprinkle 1 1/2 cups shredded mozzarella cheese over the top.
• Bake until bubbly: Bake for about 45 minutes. It's ready when the top is golden brown and the edges bubble.
• Let it rest: Let the bake stand for 10 minutes before serving. That short rest lets the sauce set so the squares hold together.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set, OXO 5-quart stainless steel colander. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pasta shape?

Penne, ziti or rotini all work, since they have ridges or tubes that hold the thick sauce. Just stick to a full 16-ounce box and cook it according to its package directions.

How long do leftovers keep?

Covered tightly, leftovers keep in the fridge for about 3 days. Reheat portions in a 350°F oven until hot, adding a splash of cream if the pasta looks dry.

Can I make this ahead of time?

You can assemble the whole casserole, cover it and refrigerate it until you're ready to bake. A cold dish needs a little extra time in the oven, so check that the center is hot and bubbly before pulling it.

Can I use leftover turkey or cooked chicken breast instead of rotisserie chicken?

Any cooked, shredded poultry works in the same 3-cup amount. Rotisserie chicken is just the easiest because it's already seasoned and tender.

Why did my pasta bake turn out dry or mushy?

Overcooking the pasta is the usual culprit, since it keeps softening in the oven. Drain it well too, because leftover water thins the sauce and keeps the bake from setting.