Save 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 bake for a family get-together and everyone went back for seconds—it's now a requested favorite for busy weeknights or potlucks.
Ingredients
- Fettuccine pasta: 12 oz (340 g)
- Cooked chicken breast: 2 cups (about 300 g) 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 (optional): 1/4 tsp
- Mozzarella cheese: 1 cup (115 g) shredded
- Extra Parmesan cheese: 1/2 cup (50 g) freshly grated
- Fresh parsley (optional): 2 tbsp chopped
Instructions
- Prep the oven and dish:
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook the pasta:
- Cook the fettuccine in a large pot of salted boiling water until al dente. Drain and set aside.
- Make the 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 1–2 minutes to form a roux. Gradually whisk in the milk and cream stirring constantly until the mixture thickens about 4–5 minutes. Stir in the Parmesan salt pepper and nutmeg (if using) until melted and smooth.
- Combine and assemble:
- Add the cooked chicken and drained pasta to the sauce. Toss until evenly coated. Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and extra Parmesan evenly over the top.
- Bake and serve:
- Bake for 20–25 minutes until bubbly and golden. If desired broil for 2–3 minutes for a crisper top. Let stand for 5 minutes before garnishing with fresh parsley and serving.
Save Serving this cheesy pasta bake always brings my family to the table quickly—the comforting aroma and melty cheese are irresistible especially on chilly evenings.
Serving Suggestions
Pair with a crisp green salad and warm garlic bread for a truly complete meal. A light white wine also complements the richness.
Tool Recommendations
Have a large pot for pasta a sturdy saucepan for roux and sauce plus a reliable baking dish and whisk for best results.
Nutritional Information
Each serving provides about 610 calories with 28 g fat 56 g carbohydrates and 36 g protein so it's hearty and filling for dinner.
Save This Alfredo bake is a creamy crowd-pleaser and reheats beautifully for leftovers. Enjoy the comfort in every cheesy forkful.
Recipe FAQs
- → What type of pasta works best for this dish?
Fettuccine pasta is ideal as it holds the creamy Alfredo sauce well, but other flat noodles like linguine can be substituted if desired.
- → Can I use leftover cooked chicken?
Yes, cooked chicken breast, diced or shredded, blends perfectly into the sauce, making this dish a convenient option for using leftovers.
- → How can I make the topping extra crispy?
After baking, broil the casserole for 2-3 minutes to brown the mozzarella and Parmesan cheese, creating a crispy, golden crust.
- → Are there any suggested vegetable additions?
Sautéed mushrooms or fresh spinach can be stirred into the pasta mixture for added flavor and nutrients without overpowering the creamy sauce.
- → Is it possible to adapt this for gluten-free diets?
Yes, using gluten-free pasta and flour substitutes in the sauce allows this dish to accommodate gluten sensitivities without sacrificing texture or taste.
- → How long should the dish stand before serving?
Let the casserole rest for about 5 minutes after baking, allowing the sauce to set slightly for easier serving and enhanced flavor.