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
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Three Cheese Chicken Alfredo Bake

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime

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

Method

  • 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 🙂

To see other recipes from the  click the linky below:



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