baked fettuccine alfredo with chicken recipe

Written ByJenny Smyth Posted on
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The Best baked fettuccine alfredo with chicken recipe

I’m so excited to share with you one of my family’s favorite recipes – baked fettuccine alfredo with chicken. This dish is a classic Italian comfort food that has been a staple in our household for years. I first discovered it on a trip to Italy, where I fell in love with the creamy sauce and tender noodles.

Since then, I’ve adapted the recipe to make it easier to prepare and healthier by using whole wheat fettuccine and lean chicken breast. My kids love helping me cook this recipe, and it’s always a hit at family gatherings. The combination of rich flavors, textures, and aromas makes this dish truly special.

To start, you’ll need 1 pound of boneless, skinless chicken breast, cut into bite-sized pieces. In a large skillet, sauté the chicken in olive oil until it’s cooked through and set aside. Next, cook 1 cup of whole wheat fettuccine according to package instructions.

Then, combine the cooked fettuccine, 2 tablespoons of unsalted butter, and 1/2 cup of grated Parmesan cheese in a baking dish. In a separate bowl, whisk together 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, and 1 teaspoon of dried basil. Pour the cream mixture over the fettuccine mixture and top with more Parmesan cheese if desired.

Bake in a preheated oven at 375°F for 20-25 minutes or until golden brown and bubbly.

Baked Fettuccine Alfredo with Chicken

4.9 from 1989 votes

A creamy and comforting baked fettuccine Alfredo with tender chicken, perfect for a family dinner. This dish combines the richness of Alfredo sauce with the heartiness of chicken and pasta, all baked to golden perfection.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 750 kcal

🥘Ingredients

For the Chicken

1 lb boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
1 tsp paprika

For the Alfredo Sauce

1 cup heavy cream
1 cup grated Parmesan cheese
1/2 cup butter
2 cloves garlic minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg

For the Pasta

12 oz fettuccine pasta
1/2 tsp salt

For Assembly

1 1/2 cups shredded mozzarella cheese
1/4 cup chopped fresh parsley

👨‍🍳Directions

1Preheat the oven to 375°F.
2Season the chicken breasts with salt, black pepper, and paprika.
3Heat a large skillet over medium-high heat.
4Add the chicken and cook until golden brown and cooked through, about 6-7 minutes per side.
5Remove from heat and set aside.
6While the chicken is cooking, bring a large pot of salted water to a boil.
7Add the fettuccine and cook until al dente, about 8-10 minutes.
8Drain and set aside.
9In a large skillet over medium heat, melt the butter.
10Add the minced garlic and cook until fragrant, about 1 minute.
11Add the heavy cream, Parmesan cheese, salt, black pepper, and nutmeg.
12Stir until the cheese is melted and the sauce is smooth.
13Remove from heat.
14Slice the cooked chicken into thin strips.
15In a mixing bowl, combine the cooked fettuccine, Alfredo sauce, and chicken strips.
16Mix well until the pasta is evenly coated.
17Transfer the pasta mixture to a baking dish.
18Sprinkle the shredded mozzarella cheese evenly over the top.
19Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly golden.
20Remove from the oven and let it rest for 5 minutes.
21Sprinkle with chopped fresh parsley before serving.
22Serve hot and enjoy.

🔧Equipment

Large skillet
Large pot
Baking dish
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 750 kcal🧈Total Fat: 38g💛Saturated Fat: 23g❤️Cholesterol: 145mg🧂Sodium: 1200mg🌾Total Carbs: 65g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 40g

📝Notes

Tips: You can use chicken thighs instead of chicken breasts for a more flavorful dish. For a healthier option, use low-fat milk instead of heavy cream and reduce the amount of cheese.

This baked fettuccine alfredo with chicken recipe is perfect for any occasion – whether it’s a family dinner or a special gathering.

You can easily reheat leftovers in the oven or microwave for a quick meal.

To store any leftover cream mixture, transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Baked Fettuccine Alfredo with Chicken

Q: What type of pasta should I use?

I recommend using whole wheat fettuccine for this recipe as it provides a nuttier flavor and better texture than regular pasta.

Q: Can I substitute chicken with another protein?

Yes, you can use turkey sausage or beef strips instead of chicken breast for added flavor.

Q: How do I prevent the cream from separating during baking?

Mixing the cream with grated Parmesan cheese helps prevent separation.

Q: Can I make this recipe ahead of time?

You can prepare the cream mixture up to 24 hours in advance and store it in an airtight container in the refrigerator.

Q: What if I don’t have heavy cream?

You can substitute heavy cream with half-and-half or coconut milk for a dairy-free alternative.

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