Pin It A creamy, comforting casserole featuring tender chicken, fettuccine pasta, and a rich Alfredo sauce, baked to golden perfection with a cheesy topping.
I first made this Chicken Fettuccine Alfredo Bake for a potluck, and it quickly became a requested favorite in my house thanks to its cheesy layers and comforting aroma.
Ingredients
- Fettuccine pasta: 12 oz (340 g), cooked al dente
- Chicken breast: 2 cups (about 300 g), cooked and diced or shredded
- Unsalted butter: 4 tbsp (60 g)
- Garlic: 3 cloves, minced
- All-purpose flour: 1/4 cup (30 g)
- Whole milk: 3 cups (720 ml)
- Heavy cream: 1 cup (240 ml)
- Parmesan cheese: 1 1/2 cups (150 g), freshly grated
- Salt: 1/2 tsp
- Black pepper: 1/2 tsp
- Ground nutmeg: 1/4 tsp (optional)
- Mozzarella cheese: 1 cup (115 g), shredded
- Parmesan cheese (topping): 1/2 cup (50 g), freshly grated
- Fresh parsley: 2 tbsp, chopped (optional)
Instructions
- Prepare oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta:
- Boil fettuccine in salted water until al dente. Drain and set aside.
- Start sauce:
- In a saucepan over medium heat, melt butter. Add garlic and cook for 1 minute.
- Form roux:
- Whisk in flour. Cook for 1–2 minutes.
- Add liquids:
- Gradually whisk in milk and cream, stirring constantly until thickened, about 4–5 minutes.
- Finish sauce:
- Stir in Parmesan, salt, pepper and nutmeg. Mix until smooth and melted.
- Combine:
- Add chicken and drained pasta to sauce. Toss to coat.
- Assemble bake:
- Transfer mixture to baking dish. Sprinkle mozzarella and extra Parmesan on top.
- Bake:
- Bake 20–25 minutes until golden and bubbly. Broil 2–3 minutes for crispier top if desired.
- Finish:
- Let stand 5 minutes. Garnish with parsley before serving.
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Serving this casserole brought everyone together around the table for seconds, with kids and adults alike enjoying every creamy bite.
Required Tools
Large pot, saucepan, whisk, baking dish (9x13-inch / 23x33 cm), colander, mixing spoon.
Nutritional Information
Per serving: Calories 610, Total Fat 28 g, Carbohydrates 56 g, Protein 36 g.
Notes
Add sautéed mushrooms or spinach for more flavor. Use rotisserie chicken for convenience. Pair with salad and garlic bread. Gluten-free pasta and flour can be used.
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This casserole is perfect for feeding a crowd or enjoying comforting leftovers the next day. Simply reheat and savor the cheesy goodness again.
Recipe Questions & Answers
- → How do I ensure the fettuccine is cooked perfectly?
Cook the fettuccine in plenty of salted boiling water until just al dente, then drain promptly to avoid overcooking during baking.
- → Can I prepare the sauce ahead of time?
Yes, you can make the Alfredo sauce in advance and refrigerate it. Warm gently before combining it with pasta and chicken.
- → What alternatives can I use for chicken?
Rotisserie chicken works well for convenience. You can also use grilled or roasted chicken breast in bite-sized pieces.
- → How to get a crispy top on the bake?
After baking, broil the dish for 2–3 minutes to achieve a golden, crispy cheese topping. Watch it closely to prevent burning.
- → Is it possible to add vegetables to this dish?
Yes, sautéed mushrooms or spinach can be mixed into the sauce before baking for additional flavor and nutrition.