Cheesy, Creamy Alfredo Chicken Casserole - Forevermama

Ingredients

1 (16 ounce) package elbow macaroni or 1 (16 ounce) package penne pasta
2 cups mozzarella cheese, grated
1 small rotisserie chicken, chopped into large chunks
2 (14 ounce) jars alfredo sauce
1 (8 ounce) container sour cream (I imagine yogurt can be used to save on calories, but because I haven’t used it, not sure of results)
1 (15 ounce) container ricotta cheese
2 teaspoons garlic and parsley seasoning (or 2 cloves of garlic, minced)
3/4-1 cup grated parmesan cheese
2 tablespoons onion powder
3 teaspoons lemon pepper seasoning (optional)
freshly grated black pepper (to taste)
1/4 teaspoon cayenne
1 cup fresh parsley, chopped

Cook pasta according to package directions (adding salt and oil to water); drain and set aside. Grate mozzarella cheese and set aside.
In a bowl, mix together all remaining ingredients. Pour alfredo cheese mixture over chicken and mix thoroughly. (if making the night before, store bowl with alfredo/chicken mixture, another separate bowl with pasta and another bowl with mozzarella in the refrigerator = total of 3 bowls).
Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13“ casserole dish.
Mix alfredo/chicken mixture with pasta and distribute evenly. Place in a prepared casserole dish. Sprinkle evenly with mozzarella cheese over the top of chicken mixture.
Place in preheated oven for 45 - 60 minutes or until bubbly and golden over the top.