Pin A creamy, comforting casserole featuring tender chicken, fettuccine pasta, and a rich Alfredo sauce, baked to golden perfection with a cheesy topping.
When I first made this Chicken Fettuccine Alfredo Bake, it quickly became a favorite at our dinner table. The creamy sauce combined with pasta and tender chicken makes it an irresistible go-to on busy nights.
Ingredients
- Pasta and Proteins: 12 oz (340 g) fettuccine pasta, 2 cups (about 300 g) cooked chicken breast, diced or shredded
- Sauce: 4 tbsp (60 g) unsalted butter, 3 cloves garlic, minced, 1/4 cup (30 g) all-purpose flour, 3 cups (720 ml) whole milk, 1 cup (240 ml) heavy cream, 1 1/2 cups (150 g) freshly grated Parmesan cheese, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground nutmeg (optional)
- Topping: 1 cup (115 g) shredded mozzarella cheese, 1/2 cup (50 g) freshly grated Parmesan cheese, 2 tbsp chopped fresh parsley (optional)
Instructions
- Prepare Baking Dish:
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook Pasta:
- Cook the fettuccine in a large pot of salted boiling water until al dente. Drain and set aside.
- Make Sauce:
- In a large saucepan over medium heat, melt the butter. Add garlic and sauté for 1 minute until fragrant. Whisk in the flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in the milk and cream, stirring constantly until thickened, about 4 to 5 minutes.
- Add Cheese and Seasonings:
- Stir in Parmesan, salt, pepper, and nutmeg until cheese is melted and sauce is smooth.
- Combine Pasta and Chicken:
- Add cooked chicken and drained pasta to the sauce. Toss until evenly coated.
- Transfer to Dish and Top:
- Transfer mixture to prepared baking dish. Sprinkle mozzarella and Parmesan evenly over top.
- Bake:
- Bake for 20 to 25 minutes until bubbly and golden. If desired, broil for 2 to 3 minutes for a crisper top.
- Finish and Serve:
- Let stand for 5 minutes before garnishing with parsley and serving.
Pin This creamy bake has made many weeknights extra special for my family, especially when served with garlic bread and a fresh green salad.
Required Tools
Large pot, saucepan, whisk, baking dish (9x13-inch / 23x33 cm), colander, and mixing spoon are all you need for this recipe.
Allergen Information
This dish contains wheat and dairy. If using pre-grated cheese, check product labels for possible traces of nuts.
Notes
For extra flavor, you can add sautéed mushrooms or spinach to the pasta mixture, and rotisserie chicken makes preparation even easier.
Pin This Chicken Fettuccine Alfredo Bake is perfect for cozy gatherings or weeknight dinners. Everyone will want seconds!
Recipe FAQ
- → How do I prevent the pasta from becoming mushy?
Cook the fettuccine until just al dente, then drain and rinse briefly under cold water to stop cooking before mixing with sauce.
- → Can I use rotisserie chicken in this dish?
Yes, shredded rotisserie chicken works well and makes preparation quicker without compromising flavor.
- → What cheeses are best for topping?
A combination of shredded mozzarella and freshly grated Parmesan provides a melty, golden crust with rich flavor.
- → Is it possible to add vegetables to this bake?
Yes, sautéed mushrooms or spinach can be folded into the pasta mixture for extra texture and nutrition.
- → How long should I bake the casserole?
Bake for 20–25 minutes until bubbly and golden on top. For a crisper finish, broil 2–3 minutes if desired.