Chicken Alfredo Pasta Bake (Print-Friendly Version)
Layers of tender chicken, pasta, and creamy cheese sauce, baked until golden and bubbly for a crowd-pleasing meal.
# Ingredients List:
→ Main Components
01 -
250 grams cooked chicken, shredded or diced
02 -
30 grams fettuccine pasta
03 -
15 milliliters olive oil
04 -
1 garlic clove, minced
05 -
240 milliliters heavy cream
06 -
240 milliliters whole milk
07 -
100 grams grated Parmesan cheese
08 -
1 teaspoon Italian seasoning
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
115 grams shredded mozzarella cheese
→ Garnish (Optional)
12 -
30 grams fresh parsley, chopped
# How to Make It:
01 -
Set oven to 175°C to allow for proper baking temperature.
02 -
Boil the fettuccine in salted water until al dente. Drain well and set aside.
03 -
In a large skillet over medium heat, warm olive oil. Sauté minced garlic for 1–2 minutes until fragrant.
04 -
Pour in heavy cream and whole milk, bringing to a gentle simmer. Lower the heat and gradually whisk in grated Parmesan cheese until smooth. Incorporate Italian seasoning, salt, and pepper.
05 -
Fold cooked chicken and drained pasta into the skillet, mixing thoroughly to coat all components with the sauce.
06 -
Evenly spread the mixture into a greased 33x23 cm baking dish. Top with shredded mozzarella cheese.
07 -
Bake for 25–30 minutes or until the cheese is bubbling and golden brown.
08 -
Allow to cool for 5 minutes before garnishing with chopped parsley and serving.
# Extra Tips:
01 -
Rotisserie or leftover chicken may be substituted for convenience.
02 -
For added nutrition and color, incorporate steamed broccoli or fresh spinach.
03 -
Pairs excellently with crisp green salad or garlic bread.
04 -
A pinch of red pepper flakes in the Alfredo sauce adds subtle heat.
05 -
Assemble up to one day in advance; refrigerate and add a few extra minutes to baking time.