Description
This Chicken Fettuccine Alfredo Bake is a creamy, comforting casserole combining tender pasta, succulent chicken, and a rich homemade Alfredo sauce, baked to bubbly perfection with a golden, cheesy crust.
Ingredients
Scale
Pasta and Chicken
- 12 oz fettuccine pasta
- 2 cups cooked chicken breast, diced or shredded
Sauce
- 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)
Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat oven and prepare baking dish: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook pasta: Bring a large pot of salted water to a boil, then cook the fettuccine until al dente according to package instructions. Drain the pasta and set it aside.
- Sauté garlic: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Make roux: Whisk in the all-purpose flour and cook the mixture for 1 to 2 minutes to form a roux, which will thicken the sauce.
- Prepare sauce: Gradually pour in the whole milk and heavy cream while whisking constantly to avoid lumps. Continue cooking for 4 to 5 minutes until the sauce thickens to a creamy consistency.
- Add seasonings and cheese: Stir in the freshly grated Parmesan cheese, salt, black pepper, and optional nutmeg. Mix well until the cheese is fully melted and the sauce is smooth.
- Combine chicken and pasta with sauce: Add the cooked chicken and drained pasta to the sauce. Toss gently to ensure everything is evenly coated with the creamy Alfredo sauce.
- Assemble casserole: Transfer the pasta mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella cheese and additional Parmesan cheese over the top.
- Bake: Bake uncovered for 20 to 25 minutes until the casserole is bubbly and the cheese is golden brown. For an extra crispy top, broil for 2 to 3 minutes, watching closely to prevent burning.
- Rest and garnish: Remove from the oven and let the dish stand for 5 minutes to set. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- Use freshly grated Parmesan cheese for best flavor and smoother melting.
- To save time, use rotisserie chicken instead of cooking your own chicken.
- Do not overcook the pasta initially as it will continue to cook in the oven.
- For a lower-fat version, substitute half-and-half for the heavy cream and whole milk.
- Keep an eye on the casserole during broiling to avoid burning the cheese topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: Chicken Fettuccine Alfredo Bake, creamy chicken pasta casserole, baked Alfredo pasta, cheesy chicken bake
