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Cheesy Chicken Alfredo Bake with Creamy Sauce

A slice of Cheesy Chicken Alfredo Bake showing melted cheese stretching between the chicken and pasta.
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Prepare a rich, comforting casserole featuring tender chicken, pasta, and a homemade creamy Alfredo sauce, topped with melted cheese and baked until golden.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1.5 cups heavy cream
  • 2 cups grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded Gruyère cheese (optional, for extra flavor)
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the fettuccine according to package directions until al dente. Drain the pasta and set it aside.
  3. Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set it aside.
  4. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  5. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
  6. Gradually whisk in the warm milk until the mixture is smooth. Bring the sauce to a simmer, stirring frequently until it thickens slightly, about 5 minutes.
  7. Reduce the heat to low. Stir in the heavy cream and 1.5 cups of the Parmesan cheese until the cheese melts and the sauce is smooth. Taste and adjust seasoning if needed.
  8. Fold the cooked chicken and the drained pasta into the Alfredo sauce until everything is evenly coated.
  9. Pour the mixture into the prepared baking dish.
  10. In a small bowl, combine the remaining 1/2 cup Parmesan cheese, the mozzarella cheese, and the Gruyère cheese (if using). Sprinkle the cheese mixture evenly over the top of the pasta.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly browned.
  12. Garnish with fresh parsley before serving.

Notes

  • For a quicker preparation, you can use pre-cooked rotisserie chicken instead of raw chicken breast.
  • If you prefer a tangier sauce, substitute 1/4 cup of the heavy cream with cream cheese, softened.
  • You can substitute fettuccine with penne or rotini pasta for a different texture.

Nutrition

Find it online: https://spoonswirl.com/cheesy-chicken-alfredo-bake-with-creamy-sauce/