INGREDIENTS
1 16 ounce package
penne or elbow macaroni
2 10 ounce containers
refrigerated Alfredo sauce
1 8 ounce container
sour cream
1 15 ounce container
ricotta cheese
2
garlic clove, minced
3 cups
cooked chicken, chopped
2
large eggs, lightly beaten
1/4 cup
grated Parmesan cheese
1/4 cup
chopped fresh parsley
2 cups
mozzarella cheese