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Baked Chicken Fettuccine Alfredo Casserole
4.5 from 150 votes

Baked Chicken Fettuccine Alfredo Casserole

Baked Chicken Fettuccine Alfredo Casserole features tender fettuccine noodles enveloped in a creamy Alfredo sauce made from butter, cream cheese, heavy cream, and Parmesan. The addition of seared chicken breasts brings savory protein to the dish, while a topping of bread crumbs, mozzarella, and Parmesan forms a golden, cheesy crust after baking. This casserole integrates classic Alfredo flavors with a baked pasta texture.

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

Ingredients

  • 12 ounces fettuccine noodles
Alfredo Sauce
  • 5 tablespoons butter unsalted
  • 4 ounces cream cheese use full fat for best results, brick-style
  • 2 cups heavy cream do not use milk or half-and-half
  • 2 cups Parmesan Cheese grated
  • 1 cup mozzarella cheese shredded
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground nutmeg optional
  • ½ cup pasta water optional but recommended
Chicken
  • 2 chicken breast halved and pounded thin and uniform, large, boneless, skinless
  • 1 to 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper freshly ground
Bread Crumb Topping
  • ½ cup Italian-style bread crumbs
  • ⅓ cup Parmesan Cheese grated
  • 3 tablespoons butter melted, unsalted
  • 1 cup mozzarella cheese shredded
  • parsley optional for garnishing, fresh

Instructions

    Cup of Yum
  1. Preheat oven to 375F and spray a 9x13 or approximately 2-quart baking dish with cooking spray; set aside.
  2. 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.
  3. 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.
  4. Add both cheeses, garlic powder, optional nutmeg, and stir to combine and melt the cheese.
  5. 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.
  6. 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.
  7. Chicken - Pound the chicken to an even and uniform thickness so it cooks through in the allotted baking time.
  8. Drizzle it with olive oil, massage it into both sides, and sprinkle both sides of each chicken breast with salt and pepper.
  9. 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.
  10. Bread Crumb Topping - To a medium bowl, add the bread crumbs, Parmesan, melted butter, and toss with a fork until small crumbly bits form.
  11. 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.
  12. Optionally garnish with fresh parsley.
  13. 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

  • Use large chicken breasts pounded thin for uniform cooking and tender texture.
  • You can substitute about 2 cups of store-bought Alfredo sauce if preferred, adjusting the amount as needed.
  • Retain some pasta cooking water to thin the Alfredo sauce for better coating consistency.

Nutrition Information

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 702

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.