Baked Chicken Fettuccine Alfredo Casserole

Name: Baked Chicken Fettuccine Alfredo Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving
Ingredients: 12 ounces fettuccine noodles; 5 tablespoons unsalted butter; 4 ounces brick-style cream cheese; 2 cups heavy cream; 2 cups grated Parmesan cheese; 1 cup mozzarella cheese; ½ teaspoon garlic powder; ¼ teaspoon ground nutmeg; ½ cup pasta water; 2 large boneless skinless chicken breasts; 1 to 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; ½ cup Italian-style bread crumbs; ⅓ cup grated Parmesan cheese; 3 tablespoons unsalted butter; 1 cup mozzarella cheese; fresh parsley

User Reviews

4.5

150 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
8
Calories
702 kcal
Course
Main Course
Cuisine
Italian

Baked Chicken Fettuccine Alfredo Casserole

Jade Rice

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🧡🙌 Italian-inspired, pure. hearty, comfort food! Fettuccine noodles are tossed in a homemade creamy and cheesy alfredo sauce, topped with chicken, baked, and finished off with crispy crunchy breadcrumbs! A classic yet easy recipe that'll be a guaranteed family favorite!

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Ingredients

Servings

12 ounces fettuccine noodles

Alfredo Sauce

5 tablespoons unsalted butter
4 ounces brick-style cream cheese use full fat for best results
2 cups heavy cream do not use milk or half-and-half
2 cups grated Parmesan cheese
1 cup mozzarella cheese shredded
½ teaspoon garlic powder
¼ teaspoon ground nutmeg optional
½ cup pasta water optional but recommended

Chicken

2 large boneless skinless chicken breasts halved and pounded thin and uniform*
1 to 2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Bread Crumb Topping

½ cup Italian-style bread crumbs
⅓ cup grated Parmesan cheese
3 tablespoons unsalted butter melted
1 cup mozzarella cheese shredded
fresh parsley optional for garnishing

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Instructions

Preheat oven to 375F and spray a 9x13 or approximately 2-quart baking dish with cooking spray; set aside.
Pasta - To a large stockpot, cook the fettuccine according to package directions, drain, rinse, and set aside in a large bowl. Note - Save about 1 cup of pasta water for the alfredo sauce. While it cooks, make the alfredo sauce.
Alfredo Sauce** - To a medium saucepan, combine the butter, cream cheese, heavy cream, and heat over medium-low to melt, stirring nearly constantly to melt.
Add both cheeses, garlic powder, optional nutmeg, and stir to combine and melt the cheese.
The alfredo sauce needs to be fairly thin because it gets poured over the fettuccine and the noodles absorb the sauce in the oven so you don't want the sauce to be too thick. At this point, I recommend adding 1/2 cup pasta water to thin out the sauce, although eyeball and if it's already pretty thin, you can add none or less than 1/2 cup, using your judgment.
Pour the alfredo sauce over the fettuccine, stir and toss to combine and coat well, and transfer them to the prepared baking dish in an even, loose layer; set aside.
Chicken - Pound the chicken to an even and uniform thickness so it cooks through in the allotted baking time.
Drizzle it with olive oil, massage it into both sides, and sprinkle both sides of each chicken breast with salt and pepper.
Place the chicken on top of of the fettuccine and bake for about 20 minutes. If your chicken is thicker, you may need to bake an additional 5 to 10 minutes, bake as needed until done. While it's baking, made the bread crumb topping.
Bread Crumb Topping - To a medium bowl, add the bread crumbs, Parmesan, melted butter, and toss with a fork until small crumbly bits form.
Remove the baking dish from the oven, evenly sprinkle the 1 cup mozzarella cheese, and the bread crumb topping over the top, and return the the baking dish to the oven for about 5 minutes, or just until the cheese has melted and the bread crumbs are lightly golden browned.
Optionally garnish with fresh parsley.
Serve immediately with garlic bread, a Caesar salad, or as desired. Extra will keep airtight in the fridge for up to 5 days. I have never frozen this because cream sauces sometimes don't tolerate the freezing/thawing process well so I've never tried. Reheat leftovers gently in the microwave or as desired.

Notes

*I use two very large chicken breasts, nearly 1 pound each, that I first halve. And then I pound the 4 halves to a thinner uniform thickness and recommend you do the same.
**While I recommend making your own alfredo sauce, you can also use approximately 2 cups, about 14.5 to 15 ounces, of store bought alfredo sauce, or as needed, if desired.

Nutrition Information

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Serving 1 Calories 702kcal (35%) Carbohydrates 27g (9%) Protein 27g (54%) Fat 54g (83%) Saturated Fat 31g (155%) Polyunsaturated Fat 19g Trans Fat 1g Cholesterol 174mg (58%) Sodium 1015mg (42%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 702 kcal

% Daily Value*

Serving	1
Calories	702kcal	35%
Carbohydrates	27g	9%
Protein	27g	54%
Fat	54g	83%
Saturated Fat	31g	155%
Polyunsaturated Fat	19g	112%
Trans Fat	1g	50%
Cholesterol	174mg	58%
Sodium	1015mg	42%
Fiber	1g	4%
Sugar	3g	6%