Three Cheese Chicken Rosa Pasta Bake

If you’re craving a comforting, rich, and cheesy pasta dish that’s perfect for family dinners or meal prep, look no further than this Three Cheese Chicken Rosa Pasta Bake. It’s a luscious combination of creamy Rosa Alfredo sauce, tender rotisserie chicken, and a trio of cheeses that meld together perfectly in a baked pasta casserole. The layers of mozzarella, ricotta, and Parmesan create a gooey, dreamy texture that keeps everyone coming back for seconds. Whether you’re a seasoned cook or just starting out, this recipe is straightforward, satisfying, and effortlessly impressive.

Why It’s My Go-To

This Three Cheese Chicken Rosa Pasta Bake has become a staple in my kitchen because it hits all the right notes: cheesy, creamy, and packed with protein. The beauty lies in its simplicity — a quick rotisserie chicken shortcut cuts down on prep time, and the store-bought Rosa Alfredo sauce adds a flavorful twist without any fuss. It’s the perfect dish to prepare ahead of time and pop in the oven after a busy day. Plus, it’s versatile enough to customize with your favorite herbs or extra veggies. This recipe delivers that cozy, homemade feel without hours in the kitchen, making it my ultimate weeknight lifesaver.

Ingredient Checklist

• 1 (16-oz) package penne pasta – the ideal pasta shape to soak up the creamy sauce
• 1 rotisserie chicken, skin removed, meat pulled and chopped (approximately 5 to 6 cups)
• 2 (15-oz) jars Rosa Alfredo sauce – rich, tangy, and perfectly balanced
• 1 (8-oz) container sour cream – adds tanginess and creaminess
• 1 (15-oz) container ricotta cheese – smooth and mild, it blends seamlessly
• 2 garlic cloves, minced – for a subtle aromatic kick
• 2 large eggs, lightly beaten – helps bind the mixture
• ½ cup grated Parmesan cheese – sharp and nutty for depth
• ¼ cup chopped fresh parsley – brightens and freshens the dish
• 3 cups shredded mozzarella cheese – the ultimate melty topping

What You’ll Need (Gear)

• Large pot for boiling the pasta
• Colander to drain the pasta
• Large mixing bowl to combine the chicken, cheeses, and sauce
• 9×13-inch baking dish – the perfect size for even baking
• Wooden spoon or spatula for stirring
• Measuring cups and spoons for accurate ingredient portions
• Knife and cutting board to prep the chicken and parsley

Three Cheese Chicken Rosa Pasta Bake Made Stepwise

Step 1: Cook the Penne Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain the pasta well and set aside. This ensures your pasta holds its shape after baking.

Step 2: Prepare the Chicken and Cheese Mixture

In a large bowl, combine the chopped rotisserie chicken, minced garlic, ricotta cheese, sour cream, and lightly beaten eggs. Stir in the grated Parmesan cheese and chopped fresh parsley. This mixture will provide a creamy, cheesy base that complements the Rosa Alfredo sauce beautifully.

Step 3: Mix in the Rosa Alfredo Sauce

Pour in both jars of Rosa Alfredo sauce into the chicken-cheese mixture. Stir gently until everything is fully combined. The sauce adds a luscious tomato-cream flavor that enhances the dish’s richness without overpowering it.

Step 4: Combine Pasta with Sauce Mixture

Add the cooked penne pasta to the bowl with the sauce and chicken mixture. Toss everything together until the pasta is evenly coated. This step ensures every bite is packed with cheesy, saucy goodness.

Step 5: Assemble the Bake

Preheat your oven to 375°F (190°C). Transfer the pasta mixture into the 9×13-inch baking dish. Spread it evenly with a spatula. Sprinkle the shredded mozzarella cheese generously over the top, creating a gooey, melty crust once baked.

Step 6: Bake Until Bubbly and Golden

Bake uncovered for 25-30 minutes or until the cheese is melted, bubbly, and slightly golden on top. Let the pasta bake cool for 5 minutes before serving to allow it to set and make slicing easier.

Smart Substitutions

• Rotisserie chicken: Use shredded grilled chicken breast or cooked thighs if you prefer.
• Rosa Alfredo sauce: Substitute with a mix of marinara and Alfredo sauce if Rosa isn’t available.
• Sour cream: Greek yogurt works well as a tangy, healthier alternative.
• Ricotta cheese: Cottage cheese can be used but blend it for a smoother texture.
• Parmesan cheese: Pecorino Romano offers a sharper flavor.
• Mozzarella cheese: Use part-skim or whole milk mozzarella depending on preference.

Errors to Dodge

• Overcooking the pasta — Cook to al dente since the pasta will continue to cook in the oven.
• Skipping the eggs — They help bind the filling and prevent it from being too runny.
• Using too much sauce — The balance between pasta and sauce is key to avoid sogginess.
• Not letting the bake rest — Cooling slightly helps the bake set for neat servings.
• Neglecting fresh herbs — Parsley adds brightness and cuts richness, so don’t skip it.

Store, Freeze & Reheat

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion the pasta bake into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F oven until heated through, about 20 minutes. Add a sprinkle of fresh parsley right before serving to brighten flavors.

Reader Questions

Can I make this recipe vegetarian?

Absolutely! Simply omit the rotisserie chicken and add hearty vegetables like sautéed mushrooms, spinach, or roasted bell peppers. You can also add plant-based protein alternatives to keep it satisfying.

Is it possible to use fresh pasta instead of penne?

Yes, fresh pasta works wonderfully but keep in mind it cooks faster, so reduce boiling time accordingly. Fresh pasta also tends to be softer, so handle gently when mixing to avoid breakage.

How can I make the dish spicier?

For a spicy kick, add crushed red pepper flakes to the sauce mixture or sprinkle them on top before baking. You can also stir in diced jalapeños or a hot sauce of your choice to suit your heat tolerance.

Can I prepare this dish ahead of time?

Definitely! Assemble the pasta bake in your dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if baking straight from the fridge.

Quick Weeknight Wins

• Pair this bake with a fresh green salad for a balanced meal.
• Try Creamy Sun Dried Tomato Chicken for another flavor-packed dinner option.
• Serve alongside garlic bread or warm naan for an indulgent carb fix.
• Switch up the protein using Pesto Mozzarella Stuffed Chicken Halves for a different but equally delicious meal.

That’s a Wrap

This Three Cheese Chicken Rosa Pasta Bake is the ultimate comfort food that brings cheesy indulgence and hearty protein together in one dish. It’s perfect for feeding a crowd or enjoying as leftovers throughout the week. The creamy Rosa Alfredo sauce combined with tender chicken and a melty cheese topping makes for a crowd-pleaser every time. Don’t hesitate to customize it with your favorite herbs, spices, or veggies to make it your own signature pasta bake.

Give this recipe a try and enjoy a luscious, fuss-free dinner that feels like a warm hug in every bite!

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