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Three Cheese Chicken Rosa Pasta Bake

This Three Cheese Chicken Rosa Pasta Bake is rich, creamy, and cheesy—perfect for a comforting family dinner or easy meal prep!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Cheesy, Chicken, Comfort Food, Easy, Pasta Bake, Weeknight
Servings: 6 servings

Ingredients

  • 16 oz penne pasta package
  • 1 whole rotisserie chicken skin removed, meat pulled and chopped (approximately 5 to 6 cups)
  • 15 oz Rosa Alfredo sauce jar, 2 jars total
  • 8 oz sour cream container
  • 15 oz ricotta cheese container
  • 2 cloves garlic minced
  • 2 large eggs lightly beaten
  • 0.5 cup Parmesan cheese grated
  • 0.25 cup fresh parsley chopped
  • 3 cups mozzarella cheese shredded

Instructions

  • 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.
  • 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.
  • Pour in both jars of Rosa Alfredo sauce into the chicken-cheese mixture. Stir gently until everything is fully combined.
  • Add the cooked penne pasta to the bowl with the sauce and chicken mixture. Toss everything together until the pasta is evenly coated.
  • Preheat your oven to 375°F (190°C). Transfer the pasta mixture into the 9x13-inch baking dish. Spread it evenly with a spatula. Sprinkle the shredded mozzarella cheese generously over the top.
  • 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.

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • 9x13 inch Baking Dish
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Knife and cutting board

Notes

  • Use shredded grilled chicken breast or cooked thighs as an alternative to rotisserie chicken.
  • Substitute Rosa Alfredo sauce with a mixture of marinara and Alfredo sauces if unavailable.
  • Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Do not overcook pasta; cook to al dente as it will continue cooking in the oven.
  • Let the bake rest for a few minutes after baking to help it set for easier slicing.