Creamy Alfredo Chicken Bake
This Creamy Alfredo Chicken Bake is a comforting, cheesy, and delicious one-dish wonder perfect for weeknight dinners or special occasions.
Servings: 4 servings
Ingredients
- 2 cups cooked chicken shredded
- 8 oz fettuccine pasta cooked al dente
- 2 cups heavy cream
- 1 cup Parmesan cheese grated
- 1 cup mozzarella cheese shredded
- 3 cloves garlic minced
- 4 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1/2 cup fresh parsley chopped
Instructions
Preheat and Prep
- Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
Make the Alfredo Sauce
- In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and stir continuously, letting it warm through but not boil.
- Next, add the garlic powder, Italian seasoning, salt, and pepper. Gradually whisk in the grated Parmesan cheese until the sauce thickens and becomes smooth and creamy.
Combine Chicken and Pasta
- Add the shredded cooked chicken to the Alfredo sauce, stirring to coat the meat evenly. Then fold in the cooked fettuccine until every strand is generously covered with the sauce.
Assemble the Bake
- Transfer the creamy chicken and pasta mixture into your greased baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, creating a cheesy layer that will melt and brown beautifully.
Bake to Perfection
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown. Remove from the oven and let it rest for a few minutes before serving.
Garnish and Serve
- Sprinkle the chopped fresh parsley over the top for a pop of color and freshness. Serve warm and enjoy every creamy, cheesy bite!
Equipment
- Large pot
- Large skillet
- Baking dish (9x13 inch)
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cheese grater
Notes
- Use freshly shredded mozzarella cheese for better melting and browning.
- This dish can be assembled a day ahead and refrigerated before baking.
- Substitute heavy cream with coconut cream for a dairy-free version.
- Cook fettuccine just until al dente to avoid overcooking during baking.
- Leftovers keep well refrigerated for 3-4 days and reheat covered to prevent drying.
