Cheesy Oven Chicken Alfredo Bake
This Cheesy Oven Chicken Alfredo Bake combines creamy chicken Alfredo with a cheesy pasta bake for a comforting family dinner.
Equipment
- 1 9x13 inch baking dish lightly greased
- 1 large skillet
- 1 large pot
Ingredients
Main Ingredients
- 3 cups cooked chicken breast diced
- 12 oz fettuccine pasta
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 4 cloves garlic minced
- 2 tbsp unsalted butter
- Salt and pepper to taste
Optional Add-ins
- 1 cup broccoli florets
- 1 cup mushrooms sliced
Instructions
Preparation
- Season chicken breasts with salt and pepper. Cook in a skillet over medium heat until golden and cooked through. Allow to cool, then slice into bite-sized pieces.
- Boil fettuccine in salted water until al dente. Drain and set aside.
- In a large skillet, melt butter and sauté garlic until fragrant. Add heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.
- In a large mixing bowl, combine cooked chicken, pasta, Alfredo sauce, and half the mozzarella cheese. Stir until well combined.
- Transfer mixture to a greased baking dish. Top with remaining mozzarella and additional Parmesan cheese. Bake in a preheated oven at 350°F for 25-30 minutes.
Serving
- Allow casserole to rest for a few minutes before serving. Garnish with chopped parsley if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use fresh Parmesan for the best flavor. Cook pasta al dente to prevent overcooking. Ingredient Substitutions: Use gluten-free pasta for a gluten-free option. Substitute broccoli with spinach if desired. How to Serve: Serve with a side salad or garlic bread. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Assemble the casserole ahead of time and bake just before serving.