Luscious Alfredo Bake

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 (optional or a little garlic powder)
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/3 cup grated Parmesan cheese or imported peccorino Romano cheese
1/4 cup chopped fresh parsley
pinch of pepper
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 13- x 9-inch baking dish. Sprinkle evenly with mozzarella cheese. Bake at 350° for 30 minutes or until bubbly.