Dinner

Chicken Fettuccine Alfredo Bake Recipe

ByBen Miller January 10, 2026January 10, 2026

Introduction

This Chicken Fettuccine Alfredo Bake combines tender pasta, creamy homemade Alfredo sauce, and hearty chicken for a comforting, crowd-pleasing meal. It’s perfect for weeknight dinners or when feeding a family with minimal fuss.

A white plate holds a layered pasta dish with thick, flat noodles forming the bottom layer, pale yellow and soft in texture. On top of the pasta are pieces of light beige cooked chicken and slices of mushrooms. The whole dish is covered with a creamy white sauce that looks rich and smooth, topped with melted, slightly browned cheese that adds a golden touch in spots. Bright green chopped parsley is sprinkled over the top, adding fresh color and contrast. A fork rests on the side of the plate, and the setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz fettuccine pasta
2 cups cooked chicken breast, diced or shredded
4 tbsp unsalted butter
3 cloves garlic, minced
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground nutmeg (optional)
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
2 tbsp chopped fresh parsley (optional)

Instructions

Step 1: Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
Step 2: Boil salted water in a large pot and cook the fettuccine until al dente. Drain and set aside.
Step 3: Melt butter in a large saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 4: Whisk in the flour and cook for 1 to 2 minutes to form a roux.
Step 5: Gradually add milk and cream while whisking constantly. Cook until the sauce thickens, approximately 4 to 5 minutes.
Step 6: Stir in Parmesan cheese, salt, pepper, and nutmeg until the cheese melts and the sauce is smooth.
Step 7: Add the cooked chicken and drained pasta to the sauce and toss gently until evenly coated.
Step 8: Transfer the mixture into the prepared baking dish. Evenly sprinkle mozzarella and Parmesan cheeses over the top.
Step 9: Bake for 20 to 25 minutes until bubbly and golden. For a crispier top, broil for 2 to 3 minutes if desired.
Step 10: Let stand for 5 minutes before garnishing with fresh parsley and serving.

Tips & Variations

Use leftover rotisserie chicken to save time without sacrificing flavor.
For a lighter version, substitute half-and-half for the heavy cream.
Add sautéed mushrooms or spinach to the sauce for extra veggies.
Swap mozzarella for provolone or fontina for a different cheesy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. Avoid microwave reheating to keep the sauce creamy and prevent separation.

How to Serve

A white plate filled with a creamy pasta dish featuring three layers: the bottom layer is light yellow fettuccine noodles, the middle layer shows pieces of cooked white chicken and sliced mushrooms mixed with a white creamy sauce, and the top layer is melted, slightly browned cheese sprinkled with bright green chopped herbs, giving texture and freshness. The plate is placed on a white marbled surface with a fork beside the pasta. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute fettuccine with other pasta shapes like penne, rigatoni, or rotini. Just adjust cooking time according to the package instructions.

Is it okay to prepare this ahead of time?

Absolutely! Assemble the bake up to Step 8 and keep it covered in the fridge for up to 24 hours before baking. This makes it a convenient make-ahead meal.