Mexican Chicken Alfredo Casserole – for when you can’t decide between Mexican and Italian for dinner! This is super easy to make and tastes AMAZING! Chicken, pasta, Alfredo sauce, taco seasoning, salsa, onion, ricotta cheese, and parmesan cheese. Can make in advance and refrigerate or freeze for later.


  • 1 (16-oz ) package penne pasta
  • 4 cups cooked chopped chicken
  • 2 Tbsp minced onion flakes
  • 2 (15-oz) jars Alfredo sauce
  • 1½ cups salsa
  • 1 cup ricotta cheese
  • 1 (1-oz) package taco seasoning
  • 1½ cups grated Parmesan cheese


  • Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
  • Cook pasta according to package directions. Drain.
  • Combine cooked chicken, onion, Alfredo sauce, salsa, ricotta cheese, and taco seasoning. Stir in cooked pasta. Spread into prepared baking dish.
  • Top casserole with grated parmesan cheese.
  • Bake covered for 50 to 60 minutes, until bubbly.
  • Can make in advance and refrigerate or freeze for later.
  • To bake after freezing, thaw completely and bake as directed above.
  • Can split casserole between two 8×8-inch baking dishes.
  • I like to use Rao’s jarred Alfredo sauce. I also like Trader Joe’s jarred Alfredo sauce.