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Creamy Chicken Alfredo Bake

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A quick and easy creamy chicken Alfredo bake with a cheesy golden crust, perfect for comforting weeknight dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450g), cut into bite-sized pieces
  • 8 ounces (225g) fettuccine pasta, cooked al dente
  • 4 tablespoons (56g) unsalted butter, softened
  • 3 cloves garlic, minced
  • 3 tablespoons (24g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese
  • 1 ½ cups (150g) shredded mozzarella cheese
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon Italian seasoning
  • Chopped fresh parsley, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to boil. Add 8 ounces (225g) of fettuccine and cook for 8-9 minutes until just al dente. Drain and set aside.
  2. While the pasta cooks, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season with salt, pepper, and half the Italian seasoning. Cook about 5-7 minutes until browned and cooked through, stirring occasionally. Remove chicken and set aside.
  3. In the same skillet, melt 3 tablespoons butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
  4. Sprinkle 3 tablespoons (24g) flour over the butter and garlic, whisking constantly for 1-2 minutes to cook out the raw flour taste. The mixture will thicken slightly.
  5. Gradually whisk in 2 cups (480ml) milk and 1 cup (240ml) heavy cream. Keep stirring to prevent lumps. Cook for 5-7 minutes until sauce thickens and coats the back of a spoon. If too thick, add a splash more milk.
  6. Remove from heat and stir in 1 cup (100g) freshly grated Parmesan cheese until melted and smooth. Season with salt, pepper, and remaining Italian seasoning. Taste and adjust as needed.
  7. In a large bowl or directly in the skillet, mix cooked pasta, chicken, and Alfredo sauce until everything is evenly coated.
  8. Transfer mixture to a greased 9×13 inch (23×33 cm) baking dish. Sprinkle 1 ½ cups (150g) shredded mozzarella evenly over the top.
  9. Place in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is bubbly and golden brown. Keep an eye to avoid burning the top.
  10. Let the bake rest for 5 minutes before serving to allow flavors to settle. Garnish with fresh chopped parsley if desired.

Notes

Use freshly grated Parmesan and mozzarella for best melt and flavor. To prevent burning the crust, watch the bake closely during the last 5 minutes and cover loosely with foil if needed. For a crispier crust, broil for the last 2-3 minutes but watch carefully. To make gluten-free, substitute gluten-free flour and pasta. For dairy-free, use dairy-free milk, vegan butter, and cheese alternatives with cornstarch for thickening.

Nutrition

Keywords: chicken alfredo bake, creamy chicken casserole, cheesy chicken bake, easy dinner, comfort food, baked alfredo pasta

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