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.
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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
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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.
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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.
