1 penne or elbow macaroni
2 containers refrigerated Alfredo sauce
1 container sour cream
1 container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesean cheese
1/4 cup chopped fresh parsely
2 cups mozzarella cheese
Prepare pasta according to package directions; drain and return to pot. Stir together all ingredients except mozzarella cheese. Spread mixture into a lightly greased 13x9 inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350 degrees for 30 minutes or until bubbly.
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