Three Cheese Chicken Alfredo Bake

This month I have been assigned Plain Chicken for The Secret Recipe Club. I am in a new group as I wanted a later posting date, and so I am about to meet a whole lot of new bloggers, Steph being the first. Steph is from Alabama – a place I remember well from my trip to the South. Her one love is travelling, and we have that in common for sure. She loves New York City and it still ranks as one of my top cities in the world, even though I have not been there for over 20 years. Steph is hoping to visit Italy soon, and as you may know, Italy is my home away from home, il mio cuore vi appartiene Italia. For my recipe I chose Three Cheese Chicken Alfredo Bake. Pasta is one meal we eat once a week, with Tandy Tuesday the inspiration behind this.

I did not read the ingredient list before choosing this dish, so I have changed it a bit due to the fact that I cannot buy ready made sauces. They all contain sucrose which I cannot eat. I changed the premade sauce for my own béchamel sauce and Dave gave this dish a resounding thumbs up. I made two dishes from the ingredients, and we shared one!

Three Cheese Chicken Alfredo Bake
Three Cheese Chicken Alfredo Bake
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Three Cheese Chicken Alfredo Bake

Ingredients

  • 200 g pasta of your choice – I used gnocchi
  • 1 l béchamel sauce
  • 15 mls olive oil
  • 2 chicken breasts skinned and boned
  • salt and freshly ground black pepper to season
  • 100 g mushrooms sliced
  • 260 g ricotta cheese
  • 125 mls grated hard cheddar cheese
  • 2 cloves garlic crushed
  • 60 mls chopped parsley
  • mozzarella cheese for topping

Instructions

  • preheat the oven to 180° Celsius
  • cook the pasta according to the packet instructions
  • make the béchamel sauce – this should take as long as your pasta
  • while your béchamel sauce is cooking heat the olive oil in a pan
  • season and cook the chicken and the mushrooms
  • let the chicken breasts rest once they are cooked
  • drain the pasta and put back into the pot
  • cover with the béchamel sauce – mix in well
  • add the ricotta, the cheese, the garlic, the parsley and the mushrooms
  • slice the chicken breasts into bite sized pieces
  • add to the mix, together with any juices and mix well
  • adjust the seasoning
  • place the pasta into lightly buttered baking dishes
  • cut thin slices of mozzarella cheese and place on top
  • bake for 20 minutes until nice and golden brown on top

 

Click on the links for conversions and notes.

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by Ruth, the founder of this amazing food challenge! And, it is the fifth year anniversary WOW 🙂
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80 thoughts on “Three Cheese Chicken Alfredo Bake

  1. Tandy, this sounds soo good. I do not buy jarred sauces as well just because I love the fresh taste of homemade. The chicken and cheeses are a perfect combination of flavors.

  2. So glad to have you in group C! This bake looks so good, and I prefer to make my own béchamel too, you get so much more control over the seasoning and ingredients and it is such an easy sauce to make.

  3. What a lovely tasty, cheesy dish! We had gnocchi last night after not having eaten them for a long time and now we´re planning more “Gnocchi Nights” so we´ll be giving this a go soon 🙂

  4. I’m so glad you made this with a bechamel sauce, it looks scrumptious this way! I hope you enjoy your new blogging group, Tandy! It’s always so much fun meeting new people on-line, isn’t it? xo Smidge

  5. Who doesn’t LOVE chicken alfredo?? I know I do. And to have three cheese thrown in… I LOVE IT. Oh my goodness.. I am so hungry right now lol. I am just in love with this

  6. what an interesting idea! gnocchi sounds way better than any pasta and you managed to make it quite well it looks delicious

  7. How Fun! Tandy Tuesdays and meeting some new bloggers! this pasta dish looks so yummy and with the addition of the béchamel sauce and gnocchi I am sure it is a big hit in your family.

  8. I cook for a diabetic, so I’m well acquainted with reading labels and cooking nearly everything from scratch. To be honest, I don’t mind because it’s probably healthier than the processed stuff in prepared meals and sauces. Your chicken looks delicious.

  9. I’m not surprised that hubby gave this a big thumbs up, Tandy. It sounds wonderful., especially as it contains mushrooms. 😉 Enjoy your new group, meeting new friends. 😉

  10. I totally agree–homemade sauce is so much better for one. This looks like a dish I would like for dinner tonight! Welcome to SRC group c, you’ll meet wonderful bloggers!
    Have a great day.

  11. i’m always a bit uncertain about chicken with cheese. to me its not the best combination. I don’t really know why. I’d rather have beef, fish or veg alone with cheese.

  12. Yummy!!! I make a four cheese fettucini that is usually a crowd pleaser. It’s actually supposed to be baked too but I just make the sauce and serve it over fettucini noodles with a myriad of optional toppings.

  13. My sons favorite dish is Chicken Fettuccini Alfredo. I make a sauce I love, but now I “have” to make yours. 🙂 I love checking out different sauces. The baked part is very interesting, and it looks delicious! What a great choice.

  14. Wow!! This sounds soooo delicious. I think my hubby would love it. Thanks so much for sharing. Glad to have you as a new member in Group C 🙂

  15. I always love your dishes and this one is no exception. Thanks so much for being such a big part of Presto Pasta Night over the years and particularly for helping to celebrate the big fifth birthday..

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