1 (1 lb.) pkg. frozen chicken breasts or tenderloins
1 (16 oz.) pkg. penne pasta noodles (Bertolli)
1 (15 oz.) jar regular alfredo sauce (Classico)
1 (15 oz.) jar roasted garlic flavored alfredo sauce (Classico)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tbsp. dairy sour cream
2 1/2 tbsp. ricotta cheese
3 cups shredded Mozzarella cheese, divided
1 1/2 cups grated Parmesan cheese, divided

Boil chicken until done. Boil noodles according to package directions.

Mix sauces, garlic and onion powder, dairy sour cream, and ricotta and set aside.

Preheat oven to 375°F. Drain pasta and cut chicken into 1/2 to 1-inch cubes.

Mix chopped chicken and noodles together with sauce. Lightly spray a 4-quart Pyrex casserole dish with non-stick cooking spray (Pam). Put half of mixture in dish. Layer with 2 cups Mozzarella then layer with 1 cup Parmesan. Layer with remaining sauce mixture. Layer remaining Mozzarella, layer remaining Parmesan.

Bake at 375°F for 20 to 25 minutes or until Mozzarella is melted. Do not over bake!

Note: This recipe takes about 1 hour and 15 minutes total but is well worth it.

Serves family of 5 easy with leftovers for work the next day.

Submitted by: Caveman