Save to Pinterest A creamy, comforting casserole featuring tender chicken, fettuccine pasta, and a rich Alfredo sauce, baked to golden perfection with a cheesy topping.
I remember the first time I baked this dish for my family on a chilly weekend. The aroma of bubbling cheese and creamy Alfredo sauce filling the kitchen made it an instant favorite for all ages.
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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: 1/4 tsp (optional)
- Mozzarella cheese: 1 cup (115 g), shredded
- Parmesan cheese for topping: 1/2 cup (50 g), freshly grated
- Fresh parsley: 2 tbsp, chopped (optional)
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Instructions
- Preheat the oven:
- Preheat oven to 375°F (190°C) and grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta:
- Boil fettuccine in salted water until al dente. Drain and set aside.
- Make sauce base:
- In a large saucepan over medium heat, melt butter. Add garlic and cook 1 minute until fragrant.
- Add flour:
- Whisk in flour and cook for 1–2 minutes to form roux.
- Thicken sauce:
- Gradually whisk in milk and cream, stirring until thickened, about 4–5 minutes.
- Finish Alfredo sauce:
- Stir in Parmesan, salt, pepper, and nutmeg until cheese melts and sauce is smooth.
- Add chicken and pasta:
- Add cooked chicken and pasta to sauce. Toss until coated.
- Transfer to dish:
- Spoon mixture into prepared baking dish. Top evenly with mozzarella and more Parmesan.
- Bake:
- Bake 20–25 minutes, until bubbly and golden. For crisp top, broil 2–3 minutes.
- Rest and garnish:
- Let stand 5 minutes, then garnish with fresh parsley and serve.
Save to Pinterest Every time I serve this casserole, my kids run to the table eager for seconds. Sharing this dish has become a delicious tradition for our family Sunday dinners.
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Serving Suggestions
Pair this Chicken Fettuccine Alfredo Bake with a crisp green salad and slices of garlic bread for a satisfying meal everyone will love.
Ingredient Swaps
Substitute rotisserie chicken for convenience or add sautéed mushrooms and spinach for extra flavor and nutrition. Use gluten-free pasta and flour if needed.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the oven or microwave until hot and bubbly.
Save to Pinterest 
This cozy pasta bake will bring warmth and smiles to your table. Enjoy the creamy flavors and cheesy goodness in every bite!
Recipe Questions & Answers
- → What pasta works best for this dish?
Fettuccine is ideal due to its flat, wide shape which holds the creamy Alfredo sauce well throughout baking.
- → Can I use rotisserie chicken instead of cooking my own?
Yes, rotisserie chicken is a convenient option that adds tender, pre-cooked protein to the dish without extra prep time.
- → How can I make the sauce thicker?
Cooking the roux properly and slowly whisking milk and cream ensures the sauce thickens nicely; if needed, simmer gently while stirring until desired consistency is reached.
- → What tips help achieve a golden, bubbly top?
Baking the casserole uncovered allows the cheese topping to melt and brown; broiling for a few minutes at the end enhances the crust’s color and texture.
- → Are there good additions to enhance flavor?
Sautéed mushrooms or spinach stir-ins complement the richness, adding earthy or fresh notes to balance the creamy sauce.
