Chicken Alfredo Bake

This Chicken Alfredo Bake is the ultimate comfort dish—tender chicken and fettuccine smothered in a rich, creamy Alfredo sauce, then baked with gooey mozzarella until golden and bubbling. It’s a cozy, satisfying meal that's perfect for family dinners or casual gatherings, and surprisingly easy to make in under an hour.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 portions

Course: Main

Cuisine: Italian-American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

2 cups cooked chicken shredded or diced
12 oz fettuccine pasta
2 tbsp olive oil
3 cloves garlic minced
1 cup heavy cream
1/2 cup whole milk
1 cup grated Parmesan cheese
1 tsp Italian seasoning
salt to taste
pepper to taste
2 cups shredded mozzarella cheese
fresh parsley chopped, for garnish

Equipment

large skillet
9x13 inch baking dish
large pot
whisk

Method

Preheat oven to 350°F (175°C).
Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add olive oil and sauté garlic for 1–2 minutes until fragrant.
Stir in heavy cream and whole milk. Bring to a simmer, then reduce heat.
Gradually whisk in Parmesan cheese until sauce is smooth. Season with Italian seasoning, salt, and pepper.
Add cooked chicken and pasta to the sauce. Stir until evenly coated.
Transfer mixture to a greased 9x13 inch baking dish. Sprinkle mozzarella cheese evenly over the top.
Bake for 25–30 minutes or until cheese is bubbly and golden brown.
Remove from oven, let cool for a few minutes, and garnish with chopped parsley before serving.

Notes

Use leftover or rotisserie chicken for convenience. Add broccoli or spinach for vegetables. Adjust seasoning as needed. Great for meal prep—freeze or refrigerate leftovers.