Three Cheese Chicken Rosa Pasta Bake
I love a one-dish dinner that feeds a crowd, reheats well, and tastes like effort even when it’s easy. This Three Cheese Chicken Rosa Pasta Bake does exactly that: creamy, saucy, cheesy, and comforting without being fussy. It’s built around rotisserie chicken and two jars of Rosa Alfredo, so you get terrific flavor with very little hands-on time.
The texture is everything here — al dente penne holding pockets of pink-tinged rosa sauce, pockets of ricotta, and strings of mozzarella that pull when you serve. I usually make it on a weekend and keep it in the fridge for quick weekday portions. The bake also tolerates small swaps if you need to adapt to what’s in your fridge.
Below I’ll walk you through the ingredients, the exact stepwise method, smart swaps, tools I rely on, common mistakes to avoid, and how to store and reheat leftovers so every portion stays as good as the first scoop from the oven.
Ingredient Rundown
- 1 (16-oz) package penne pasta — the tube shape holds sauce well; cook to al dente so it finishes perfectly in the oven.
- 1 rotisserie chicken, skin removed, meat pulled and chopped (approximately 5 to 6 cups of chopped cooked chicken) — quick, flavorful protein; shredding into bite-sized pieces helps even distribution.
- 2 (15-oz) jars Rosa Alfredo sauce — the base flavor and creaminess; using two jars gives consistent sauciness throughout the bake.
- 1 (8-oz) container sour cream — adds tang and silkiness to the filling; helps the mixture set without drying out.
- 1 (15-oz) container ricotta cheese — gives creamy pockets and a slightly grainy, hearty texture that balances the smooth alfredo.
- 2 garlic cloves, minced — essential aromatics; mince finely so the flavor is balanced through every bite.
- 2 large eggs, lightly beaten — bind the filling and help the bake slice cleanly after cooling briefly.
- ¾ cup grated Parmesan cheese — salty, savory backbone inside the mix; stir in for depth.
- ¼ cup chopped fresh parsley — brightens the rich bake and adds color; fold in at the end of mixing.
- 3 cups shredded mozzarella cheese — melty, stretchy topping and interior cheese; split between inside and on top for texture and pull.
Three Cheese Chicken Rosa Pasta Bake Made Stepwise
- Preheat oven to 350°F. Lightly spray a 9×13-inch baking pan with cooking spray.
- Cook penne pasta according to package directions until al dente; drain and set aside.
- In a large bowl combine chopped cooked rotisserie chicken, both jars Rosa Alfredo sauce, sour cream, ricotta cheese, minced garlic, lightly beaten eggs, 1/2 cup grated Parmesan, 1 cup shredded mozzarella, and chopped parsley. Stir until thoroughly combined.
- Add the cooked pasta to the bowl and gently fold until the pasta is evenly coated with the sauce and cheese mixture.
- Pour the pasta mixture into the prepared 9×13-inch pan and spread into an even layer.
- Evenly sprinkle the remaining 1/4 cup grated Parmesan over the top, then evenly sprinkle the remaining 2 cups shredded mozzarella.
- Bake uncovered in the preheated 350°F oven for 30 to 40 minutes, until the casserole is bubbly and the top cheese is melted and lightly golden.
- Remove from oven and let rest for 5 to 10 minutes before serving.
Why I Love This Recipe
This bake hits all the comforting notes: creamy sauce, tender chicken, and that cheese pull everyone expects from a good casserole. Using rotisserie chicken saves time and layers in roasted flavor without extra work. Two jars of Rosa Alfredo give the dish a balanced tomato-cream profile — richer than straight red sauce but brighter than plain Alfredo.
I also appreciate how forgiving the recipe is. It’s easy to scale up or down slightly, and leftovers heat beautifully. Make it for a potluck and you’ll get compliments; make it for a late weeknight dinner and you’ll be grateful you planned ahead.
Smart Substitutions
- Chicken — Swap the rotisserie bird for leftover roasted chicken or poached chicken breasts if you prefer. You can also use shredded turkey in a pinch.
- Pasta shape — If you don’t have penne, use rigatoni, ziti, or another medium-size tubular pasta; avoid very thin shapes that won’t hold the sauce as well.
- Rosa Alfredo sauce — If Rosa-style sauce isn’t available, combine equal parts marinara and Alfredo to approximate the flavor.
- Sour cream — Greek yogurt can stand in for sour cream for a tangier, protein-rich option; use full-fat for best texture.
- Ricotta — Cottage cheese blended briefly can mimic ricotta’s texture if you’re in a bind; drain excess liquid first.
- Mozzarella — Use low-moisture mozzarella for less watery topping; fresh mozzarella will work but may release more moisture during baking.
Prep & Cook Tools
- 9×13-inch baking pan — the recipe is sized for this; a similar-size casserole dish works too.
- Large pot — to boil the pasta to al dente.
- Large mixing bowl — to combine chicken, sauces, cheeses, and pasta.
- Colander — to drain pasta well; shake off excess water so the bake isn’t watery.
- Rubber spatula or wooden spoon — for gentle folding so pasta and cheese stay intact.
- Measuring cups and spoons — to measure cheeses and parsley accurately.
- Optional: foil — if the top browns too quickly, tent lightly during baking.
Steer Clear of These
- Overcooking the pasta — if the noodles are too soft before baking, the finished casserole will be mushy. Aim for al dente.
- Skipping the rest time — serving immediately can cause the filling to be too loose; five to ten minutes helps it set for cleaner portions.
- Not draining the pasta well — excess water washes out flavor and makes the bake watery.
- Using too much fresh mozzarella — it contains more moisture and may make the topping soggy unless you blot or use low-moisture mozzarella.
- Overfilling the pan — if your casserole dish is smaller than 9×13, the bake may spill; choose a larger oven-safe dish or halve the recipe.
Fresh Seasonal Changes
Small seasonal additions brighten the bake without changing the core idea. In spring and summer I stir in blanched asparagus tips or baby spinach just before baking; they wilt nicely and add color. In the fall and winter, roasted red peppers or sautéed mushrooms add depth and warmth.
Fresh herbs make a real difference. Swap or add basil, chives, or oregano with the parsley for seasonal flavor shifts. A light sprinkle of lemon zest over individual servings lifts the richness on warmer days.
Behind-the-Scenes Notes
Timing matters more than you think. Make sure the chicken is roughly uniform in size so every forkful has a little protein. When combining ingredients, stir gently to preserve ricotta pockets — they create delightful creamy bites among the pasta.
Texture layering is intentional: half the mozzarella inside for gooeyness and the rest on top for golden, melty appeal. The eggs are the quiet binder; they firm the mixture so slices hold together without feeling eggy.
Meal Prep & Storage Notes
Make-ahead: Assemble the casserole up to the point of adding the top mozzarella and Parmesan, cover with plastic wrap, and refrigerate up to 24 hours. When ready to bake, add the remaining cheeses and bake as directed, adding a few extra minutes if baking straight from the fridge.
Storage: Cool completely, cover tightly, and refrigerate up to 3–4 days. For longer storage, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave at 60–70% power in 30–60 second bursts until warm. For whole pans, reheat in a 325°F oven, covered with foil for 15–25 minutes, then uncover to melt the top and crisp slightly.
Frequently Asked Questions
- Q: Can I use a different cooked chicken? — Yes. Any cooked, shredded or chopped chicken works: leftover roast chicken, poached breasts, or turkey. The rotisserie is a shortcut that adds roasted flavor.
- Q: Can I make this gluten-free? — Swap the penne for a gluten-free pasta that holds up to baking; follow the package for cooking time and check texture before mixing.
- Q: Is it possible to reduce the calories or fat? — Use part-skim ricotta and reduced-fat mozzarella, swap sour cream for plain Greek yogurt, and choose a lighter Rosa or Alfredo if available. Flavor will be slightly less rich but still satisfying.
- Q: My top browned too fast. What now? — Tent the casserole loosely with foil and finish baking until bubbly. You can also lower the oven temperature slightly and extend baking time.
- Q: How do I get clean slices? — Let the bake rest for 5 to 10 minutes after removing it from the oven. Use a sharp knife or a heat-proof spatula to cut and lift portions.
In Closing
This Three Cheese Chicken Rosa Pasta Bake is one of those weekday-to-weekend recipes that earns its place in regular rotation. It’s practical, forgiving, and comforting. A bit of planning — cooking pasta to al dente, pulling chicken into even pieces, and letting the casserole rest — pays off in texture and flavor.
Make it as written the first time; once you’re comfortable, experiment with seasonal vegetables or different cheeses. Keep simple tools on hand, follow the order of combining, and you’ll get a reliably delicious, cheesy casserole every time. Enjoy the leftovers — they’re often even better the next day.
Three Cheese Chicken Rosa Pasta Bake
Ingredients
Ingredients
- 1 16-ozpackage penne pasta
- 1 rotisserie chicken skin removed, meat pulled and chopped, (approximately 5 to 6 cups of chopped cooked chicken)
- 2 15-ozjars Rosa Alfredo sauce
- 1 8-ozcontainer sour cream
- 1 15-ozcontainer ricotta cheese
- 2 garlic cloves ,minced
- 2 large eggs ,lightly beaten
- 3/4 cupgrated Parmesan cheese
- 1/4 cupchopped fresh parsley
- 3 cupsshredded mozzarella cheese
Instructions
Instructions
- Preheat oven to 350°F. Lightly spray a 9×13-inch baking pan with cooking spray.
- Cook penne pasta according to package directions until al dente; drain and set aside.
- In a large bowl combine chopped cooked rotisserie chicken, both jars Rosa Alfredo sauce, sour cream, ricotta cheese, minced garlic, lightly beaten eggs, 1/2 cup grated Parmesan, 1 cup shredded mozzarella, and chopped parsley. Stir until thoroughly combined.
- Add the cooked pasta to the bowl and gently fold until the pasta is evenly coated with the sauce and cheese mixture.
- Pour the pasta mixture into the prepared 9×13-inch pan and spread into an even layer.
- Evenly sprinkle the remaining 1/4 cup grated Parmesan over the top, then evenly sprinkle the remaining 2 cups shredded mozzarella.
- Bake uncovered in the preheated 350°F oven for 30 to 40 minutes, until the casserole is bubbly and the top cheese is melted and lightly golden.
- Remove from oven and let rest for 5 to 10 minutes before serving.
Equipment
- Mixing Bowls
- 9x13 inch Baking Dish
- Chef Knives
- Cutting Board
- Rotary Cheese Grater
Notes
If you can’t find the Rosa Alfredo sauce, you can substitute 2 jars of Four Cheese Alfredo Sauce and 1/4 cup tomato paste.
You can also use 3 packets of Knorr Parma Rosa Sauce made according to package directions.https://www.knorr.com/us/en/p/parma-rosa.html/00048001703650
https://www.knorr.com/us/en/p/parma-rosa.html/00048001703650
Can assemble casserole ahead of time and refrigerate until ready to bake. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
Can use elbow macaroni instead of penne pasta.
Can assemble casserole and freeze for later. To bake from frozen, thaw completely and bake as directed above.
