Baked Chicken Alfredo

Since I have to eat quick because of work, I’ve decided to make a baked pasta dish. Cheesy pasta with grilled chicken is so amazingly great together and one of my favorite dishes! I’ve always loved Alfredo with chicken and I will make the dish anytime I have a taste for it (which seems to be once a month at least). I will order this dish at any restaurant if it is on the menu! People may say I’m obsessed with Alfredo, but hey it’s the love of the food.

Ingredients: 3 chicken breasts, 1 bottle of pesto (your choice of brand), 1 box of penne pasta, 1/2 cup of milk, 1/2 cup of asiago cheese, 1/2 cup romano cheese, 1/2 cup parmigiano reggiano, 1 egg, 1 tsp garlic salt, and 2 cups of ricotta.

In a shallow pan, marinade the chicken in the pesto over night.

Boil a pot of water and cook the pasta. In a saute pan cook the chicken until JUST the moment the pink is gone.

Grate and mix together all the cheeses except the ricotta.

Set oven to 400 degrees.

In a small pot simmer the milk and the garlic salt. Add 1/2 the cheese mixture and simmer again. Whisk the egg in a separate bowl and add 3 Tbsp of the milk and cheese mix and temper the egg then whisk the egg into the milk/cheese mix pot. Bring back to a simmer.

Drain the pasta, let the chicken rest and turn off the heat to the milk mixture.

In a big bowl mix together the pasta and the rest of the grated cheese. Cut the chicken into small bite size pieces and mix into the pasta.

Spray the pan you plane on baking this dish in with cooking spray and pour the pasta mix into the pan. Add the ricotta and mix together until all the mix is evenly coated. Add the milk mixture and mix one more time all together.

Cook for about 15 minutes.


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