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.
The first time I baked this Chicken Fettuccine Alfredo casserole was for a family Sunday dinner. Everyone loved how it came together quickly and filled the house with an irresistible aroma while baking.
Ingredients
- Fettuccine pasta: 12 oz (340 g), cooked al dente
- Chicken breast: 2 cups (about 300 g), cooked and 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
- Parmesan cheese (for topping): 1/2 cup (50 g), freshly grated
- Fresh parsley (optional): 2 tbsp, chopped
Instructions
- Prepare baking dish:
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta:
- Cook the fettuccine in a large pot of salted boiling water until al dente. Drain and set aside.
- Make Alfredo sauce:
- In a large saucepan over medium heat, melt the butter. Add garlic and sauté for 1 minute until fragrant.
- Form roux:
- Whisk in the flour and cook for 1–2 minutes until it bubbles lightly.
- Add liquids:
- Gradually whisk in the milk and cream, stirring constantly until the mixture thickens, about 4–5 minutes.
- Finish sauce:
- Stir in Parmesan, salt, pepper, and nutmeg until smooth and melted.
- Combine pasta & chicken:
- Add the cooked chicken and drained pasta. Toss until everything is evenly coated with the sauce.
- Assemble casserole:
- Transfer to the prepared baking dish. Sprinkle mozzarella and Parmesan evenly over the top.
- Bake:
- Bake for 20–25 minutes until bubbly and golden. For a crispier top, broil for 2–3 minutes, if desired.
- Rest & serve:
- Let stand for 5 minutes. Garnish with fresh parsley before serving.
Save to Pinterest This casserole has become a favorite for weeknight meals and potlucks in our home. It's always requested when the whole family gathers.
Required Tools
Large pot, saucepan, whisk, baking dish, colander, and mixing spoon.
Allergen Information
Contains wheat, milk, and dairy. May contain traces of nuts if using pre-grated cheese.
Nutritional Information
Per serving: 610 calories, 28 g total fat, 56 g carbohydrates, 36 g protein.
Save to Pinterest Serve Chicken Fettuccine Alfredo Bake hot with a crisp salad for a satisfying meal. Leftovers reheat beautifully for lunch the next day.
Answers to Recipe Questions
- → What type of pasta works best in this dish?
Fettuccine is ideal for this bake since its flat strands hold the creamy Alfredo sauce well, ensuring every bite is flavorful.
- → Can I use leftover chicken in this dish?
Yes, diced or shredded cooked chicken breast, including rotisserie chicken, works perfectly and adds convenience to the preparation.
- → How can I achieve a golden, bubbly top layer?
Sprinkle shredded mozzarella and freshly grated Parmesan evenly over the casserole before baking, then broil briefly at the end for extra crispiness.
- → Is it possible to add vegetables to this bake?
Absolutely. Adding sautéed mushrooms or spinach enhances the flavor and texture while complementing the creamy sauce.
- → What’s the recommended oven temperature and baking time?
Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden, then allow it to rest for 5 minutes before serving.