If you are craving a comforting, cheesy, and utterly delicious casserole that feels like a warm hug on a plate, the Three Cheese Chicken Rosa Bake Recipe is exactly what you need. Bursting with layers of creamy ricotta, tangy Rosa Alfredo sauce, and a golden mozzarella-Parmesan crust, this dish transforms everyday ingredients into a show-stopping meal perfect for family dinners or feeding a crowd. The tender rotisserie chicken mixed with perfectly cooked penne pasta makes this bake not only satisfying but incredibly easy to prepare, making it one of my personal favorite go-to recipes.
Ingredients You’ll Need
Getting ready to make this bake is a breeze because the ingredients are straightforward yet pack a flavorful punch. Each element has its own role, from the creamy cheeses that create luscious texture to the garlic and parsley that add a fresh, aromatic finish.
- Penna pasta (16 oz): The ideal shape to hold onto all that creamy sauce and cheese with every bite.
- Rotisserie chicken (5 to 6 cups, chopped): Using pre-cooked shredded chicken saves time and adds juicy, tender protein throughout this dish.
- Rosa Alfredo sauce (2 jars, 15 oz each): A dreamy blend of creamy Alfredo combined with tomato richness that ties the entire bake together.
- Sour cream (8 oz): Adds a tangy creaminess to balance the richness and keep the textures smooth.
- Ricotta cheese (15 oz): Provides a velvety layer that melts beautifully into the pasta mixer.
- Garlic cloves (2, minced): Infuses the bake with warm, savory depth that elevates every forkful.
- Eggs (2, lightly beaten): Help bind all the ingredients, giving the bake a satisfying firmness without stiffness.
- Parmesan cheese (¾ cup grated): Offers a nutty, salty punch, sprinkled inside and atop for that irresistible golden crust.
- Fresh parsley (¼ cup, chopped): Brightens the dish with fresh herbaceous notes and a pop of color.
- Mozzarella cheese (3 cups shredded): Melts into gooey, stretchy perfection, covering the dish with a luscious blanket of cheese.
How to Make Three Cheese Chicken Rosa Bake Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350 degrees Fahrenheit. While it’s warming up, lightly spray a 9×13-inch baking pan with cooking spray to make sure the bake doesn’t stick and comes out perfectly clean after baking. This also helps the edges get slightly crispy and golden—a little textural bonus you won’t want to miss.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook the penne pasta according to the package’s directions, usually around 9 to 11 minutes for al dente. Drain it well to prevent excess water from thinning the sauce. This step is crucial because perfectly cooked pasta will soak up just the right amount of sauce for that cheesy, creamy result we want.
Step 3: Mix the Chicken and Cheese Sauce
In a large bowl, combine the chopped rotisserie chicken with the Rosa Alfredo sauce, sour cream, ricotta cheese, minced garlic, lightly beaten eggs, half of the grated Parmesan, chopped parsley, and 1 cup of shredded mozzarella. Stir everything together until all the ingredients are fully incorporated and the mixture looks creamy and decadent. Then gently fold in the cooked penne pasta, making sure every noodle gets coated with that luscious sauce.
Step 4: Assemble the Bake
Pour the pasta and chicken mixture into your prepared baking pan. Smooth it out evenly, then sprinkle the remaining Parmesan cheese and the rest of the shredded mozzarella cheese on top. This cheesy topping will melt into a bubbling, golden crust as it bakes, sealing in all the flavors and creating the perfect finishing touch.
Step 5: Bake Until Bubbly and Golden
Place the pan in the oven and bake uncovered for 30 to 40 minutes. You’re looking for a bubbling surface with cheese that’s melted, golden, and slightly crispy around the edges. The whole dish will fill your kitchen with an aroma that’s almost impossible to resist – that’s your sign it’s ready to enjoy!
How to Serve Three Cheese Chicken Rosa Bake Recipe
Garnishes
Once out of the oven, a sprinkle of fresh chopped parsley over the top adds a lovely pop of green and a fresh herbal brightness that cuts through the richness. If you want a little extra zing, a light dusting of crushed red pepper flakes can also bring some welcome heat without overpowering the flavors.
Side Dishes
This bake is hearty enough to stand on its own, but pairing it with a crisp green salad dressed in a simple vinaigrette or some steamed seasonal vegetables like broccoli or green beans will brighten the meal and make it feel well-rounded and fresh.
Creative Ways to Present
For casual gatherings, serve this Three Cheese Chicken Rosa Bake Recipe straight from the baking dish family-style, inviting everyone to dig in. For a more elegant touch, plate individual servings with a sprig of fresh herbs and a lemon wedge on the side to add a subtle citrus note that complements the creamy sauce beautifully.
Make Ahead and Storage
Storing Leftovers
Leftovers from the Three Cheese Chicken Rosa Bake Recipe should be stored in an airtight container and refrigerated. It will keep beautifully for up to four days, making it a fantastic option for busy weeknight lunches or quick dinners.
Freezing
You can freeze this dish either before baking or after it’s been cooked and cooled. Wrap it tightly with plastic wrap and then foil to prevent freezer burn. Frozen portions will last up to three months. When ready to use, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place leftovers in a microwave-safe dish covered loosely with a lid or damp paper towel to retain moisture. Microwave until warmed through, checking in intervals to avoid drying out. Alternatively, reheat in a 350-degree oven covered with foil for about 20 minutes, uncovering near the end to refresh the crispy top.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Absolutely! If you prefer, you can cook and shred fresh chicken breasts or thighs. Just be sure to fully cook and cool them before mixing into the sauce. Rotisserie chicken is a convenient shortcut that adds great flavor and tenderness.
Is Rosa Alfredo sauce difficult to find or can I make my own?
Rosa Alfredo sauce combines tomato and creamy Alfredo flavors and can be found in many grocery stores. If you can’t find it, you can mix equal parts marinara and Alfredo sauce to get a similar taste and texture.
Can I substitute the cheeses with lighter options?
Yes, you can use part-skim ricotta and mozzarella to reduce fat content, but keep in mind it may slightly change the creaminess and texture. Using full-fat cheeses delivers the classic richness this recipe is loved for.
How can I make this dish spicier?
Adding crushed red pepper flakes to the sauce mixture or sprinkling them on top before baking will give a subtle, pleasant heat. For more spice, you could also stir in some diced jalapeños or a dash of hot sauce.
Is this recipe freezer-friendly?
Definitely! The Three Cheese Chicken Rosa Bake Recipe freezes well and can be prepared ahead of time for convenience. Just ensure it’s wrapped properly and thaw completely before reheating for best results.
Final Thoughts
There you have it—a beloved Three Cheese Chicken Rosa Bake Recipe that’s creamy, cheesy, and packed with comforting flavors that always impress. Whether you’re cooking for your family or entertaining friends, this dish combines simplicity with crowd-pleasing appeal. I can’t recommend it enough for those moments when you want to bring warmth and smiles to the dinner table without fuss. Give it a try, and I promise it will become one of your favorite bakes too!
Print
Three Cheese Chicken Rosa Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Three Cheese Chicken Rosa Bake combines tender rotisserie chicken with a creamy blend of Alfredo and tomato-based Rosa sauce, ricotta, sour cream, and a trio of cheeses baked over penne pasta to create a comforting, cheesy casserole that’s perfect for a family dinner.
Ingredients
Pasta and Chicken
- 1 (16-oz) package penne pasta
- 1 rotisserie chicken, skin removed, meat pulled and chopped (approximately 5 to 6 cups of chopped cooked chicken)
Sauce and Cheese Mixture
- 2 (15-oz) jars Rosa Alfredo sauce
- 1 (8-oz) container sour cream
- 1 (15-oz) container ricotta cheese
- 2 garlic cloves, minced
- 2 large eggs, lightly beaten
- ¾ cup grated Parmesan cheese, divided
- ¼ cup chopped fresh parsley
- 3 cups shredded mozzarella cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Cook Pasta: Prepare the penne pasta according to package directions until al dente. Drain well and set aside.
- Mix Filling: In a large bowl, combine the chopped rotisserie chicken, two jars of Rosa Alfredo sauce, sour cream, ricotta cheese, minced garlic, lightly beaten eggs, half of the grated Parmesan cheese (½ cup), chopped fresh parsley, and 1 cup of shredded mozzarella cheese. Stir the mixture together until well blended.
- Add Pasta: Add the cooked penne pasta to the cheese and chicken mixture and gently mix to coat all the pasta evenly with the sauce and cheese blend.
- Assemble Bake: Pour the pasta mixture into the prepared baking pan, spreading it out evenly. Sprinkle the remaining ¼ cup Parmesan cheese and the remaining 2 cups of shredded mozzarella cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 30 to 40 minutes or until the dish is bubbly and the cheese on top is melted and lightly golden.
Notes
- For best results, use freshly grated Parmesan cheese instead of pre-grated for richer flavor and better melting.
- You can substitute the rotisserie chicken with cooked shredded chicken breast if you prefer homemade.
- Allow the casserole to rest for 5 to 10 minutes after baking before serving to let it set.
- If you like a crispier topping, broil the casserole for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Fresh parsley adds a nice color and freshness but can be omitted or substituted with basil if desired.
