Description
A rich and creamy Chicken Fettuccine Alfredo Bake that combines tender chicken, silky pasta, and an indulgent homemade Alfredo sauce, all baked to golden perfection with a cheesy top. This easy casserole is perfect for family dinners and meal prep.
Ingredients
Scale
- 1 pound fettuccine pasta
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup chicken broth
- 1½ cups freshly grated Parmesan cheese, divided
- 2 cups shredded mozzarella cheese, divided
- 2 teaspoons Italian seasoning
- 1 teaspoon salt (plus more for pasta water)
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, but recommended)
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook for 2 minutes less than package directions (it should be al dente, not fully cooked). Drain the pasta, reserving ½ cup of pasta water, and set aside.
- Season the Chicken: Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, and 1 teaspoon of Italian seasoning, tossing to coat evenly.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed) and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through (internal temperature should reach 165°F). Transfer the cooked chicken to a plate and set aside.
- Make the Alfredo Sauce: In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 30-45 seconds until fragrant (don’t let it brown). Pour in the heavy cream and chicken broth, whisking to combine.
- Build the Sauce: Bring the cream mixture to a gentle simmer, then add 1 cup of Parmesan cheese, remaining Italian seasoning, salt, pepper, and nutmeg. Whisk continuously until the cheese melts and the sauce thickens slightly, about 3-4 minutes. Add the remaining 2 tablespoons of butter and whisk until incorporated.
- Combine Everything: Add the cooked pasta to the sauce in the skillet, tossing to coat thoroughly. If the sauce seems too thick, add a splash of the reserved pasta water. Fold in the cooked chicken and 1 cup of mozzarella cheese, mixing until everything is well combined.
- Transfer to Baking Dish: Pour the pasta mixture into your prepared baking dish, spreading it into an even layer. Top with the remaining ½ cup Parmesan and 1 cup mozzarella cheese, distributing evenly across the surface.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 20 minutes. This allows the pasta to finish cooking and the flavors to meld together.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes, until the cheese on top is golden brown and bubbly, and the edges are lightly crisped.
- Rest and Serve: Remove from the oven and let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier. Garnish with freshly chopped parsley and extra Parmesan if desired.
Notes
- Pasta Cooking Tip: Undercooking the pasta by 2 minutes prevents it from becoming mushy during baking.
- Chicken Alternatives: Rotisserie chicken works great and saves time—just shred and add 3 cups.
- Sauce Consistency: If your sauce is too thick, thin it with pasta water or chicken broth. If too thin, simmer longer or add more Parmesan.
- Cheese Quality: Freshly grated cheese melts much better than pre-shredded varieties.
- Make-Ahead: Assemble completely, cover, and refrigerate up to 24 hours before baking. Add 10 minutes to covered baking time if baking from cold.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/8 of recipe (approximately 1½ cups)
- Calories: 685
- Sugar: 3g
- Sodium: 745mg
- Fat: 38g
- Saturated Fat: 21g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 165mg