Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, nikki's ultimate chicken alfredo. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Nikki's Ultimate chicken Alfredo is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Nikki's Ultimate chicken Alfredo is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook nikki's ultimate chicken alfredo using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Nikki's Ultimate chicken Alfredo:

1. Take 1 box bowtie pasta (you can use any)
2. Take 4 chicken breasts (diced)
3. Take 1 tsp seasoning salt
4. Take 1/4 cup water
5. Make ready 1/4 cup Italian dressing
6. Prepare 1 tsp garlic powder
7. Make ready 2 tbsp Italian bread crumbs
8. Take 15 oz 4 cheese Alfredo sauce
9. Take 2 cup shredded parmesan cheese
10. Prepare 1 1/2 cup ricotta cheese
11. Take 1 cup sour cream
12. Make ready 1/4 cup fresh parsley (chopped)
13. Make ready 2 tbsp minced garlic
14. Get 1 tsp black pepper
15. Get 4 dash paprika
16. Prepare 2 cup Italian five cheese
17. Take 2 eggs

Steps to make Nikki's Ultimate chicken Alfredo:

1. Preheat oven to 350°f
2. Cook pasta as directed
3. In a separate pan, cook your diced chicken breast on add water, Italian dressing, seasoning salt, garlic powder, and Italian bread crumbs. Cook together until chicken is completely cooked. Drain
4. Drain pasta and place back in pot, add cooked chicken breast (DO NOT ADD ANY JUICES FROM CHICKEN) and all other ingredients ("EXCEPT FOR THE ITALIAN FIVE CHEESE.") Mix together.
5. Place mixed pasta into a baking dish. Add the Italian five cheese evenly on top. Bake for 30 minutes or until cheese is bubbling on top.
6. To make double, just double ingredients.

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