Go Back

Chicken Alfredo Bake

Creamy, cheesy chicken Alfredo bake with tender fettuccine, juicy chicken, and rich homemade Alfredo sauce, baked until golden and bubbly.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 1.5 lbs boneless, skinless chicken breasts about 2 large breasts
  • 12 oz fettuccine pasta ​
  • 4 tbsp unsalted butter 1/2 stick
  • 1 cup heavy cream ​
  • 4 cloves garlic minced
  • 1.5 cups freshly grated Parmesan cheese plus extra for topping
  • 1 tsp salt adjust to taste
  • 1/2 tsp black pepper ​
  • 1 tsp dried Italian seasoning ​
  • 1/4 cup chopped fresh parsley for garnish, optional

Equipment

  • 9x13 inch baking dish ​

Method
 

  1. Season chicken breasts with salt, pepper, and a pinch of Italian seasoning. Cook in a skillet over medium-high heat until golden and cooked through, then shred or dice into bite-sized pieces.
  2. Cook fettuccine in salted boiling water according to package directions, reducing cooking time by 1 to 2 minutes for al dente. Drain well.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Pour in heavy cream, then whisk in Parmesan until smooth. Season with salt, pepper, and Italian seasoning.
  4. Add cooked pasta and chicken to the sauce. Toss gently until evenly coated, then transfer to a greased 9x13-inch baking dish.
  5. Sprinkle extra Parmesan over the top. Bake uncovered at 375°F for 20 to 25 minutes until bubbly and golden.
  6. Let rest for 5 to 10 minutes before serving. Garnish with fresh parsley.

Notes

Make ahead: Assemble the bake up to 24 hours in advance, cover tightly, and refrigerate. Add 5 to 10 minutes to the baking time if starting from cold.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm individual portions in the microwave or reheat the dish covered at 350°F until heated through.
Freezing: Freeze the baked casserole for up to 3 months. Thaw overnight in the fridge before reheating.