Chicken Alfredo Bake

about the recipe

This Chicken Alfredo Bake is comfort food at its best—creamy, cheesy, and packed with flavor. Tender, seasoned chicken and fettuccine are coated in a rich Alfredo sauce, then topped with melty mozzarella and baked until golden and bubbly. It’s a simple, satisfying dish that’s perfect for family dinners or when you’re craving something indulgent without the hassle of dining out.

INGREDIENTS

Chicken – 1 pound boneless skinless chicken breast – 1 teaspoon Italian seasoning – 1 teaspoon sea salt – 2 tablespoons avocado oil Pasta – 16 ounces fettuccine noodles Sauce – ½ cup butter – 2 cups half and half – 8 ounces cream cheese – 2 teaspoons garlic powder – 1 teaspoon sea salt – ¼ teaspoon freshly ground black pepper – 4 ounces parmesan cheese plus more for serving For Topping – 4 ounces mozzarella cheese shredded – For serving: parmesan cheese parsley, freshly ground black pepper, red pepper flakes

– Preheat the oven to 350°F.  Spray a 13 x 9 baking dish with cooking spray. – Season both sides of the chicken with Italian seasoning and sea salt.

– Heat the avocado oil in a large skillet over medium-high heat.  Cook the chicken for about 6 minutes per side or until golden brown and cooked through. – Set aside to cool and dice.

– Meanwhile, cook the pasta according to package directions.  Drain, reserving 1 cup of the cooking water.

– Melt the butter in the same skillet you cooked the chicken in.  Add the half and half, and heat to a simmer.

– Cut the cream cheese in cubes, and add it to the skillet.  Sir in the garlic powder, salt, and pepper.  Cook for 5 minutes, whisking frequently, until the cheese melts.  Add the parmesan, and cook for another 3 minutes.

– Add the reserved cooking water, ⅓ cup at a time, until the desired consistency is reached.

– Stir in the chicken and then the pasta and transfer to the prepared baking dish.

– Top with the shredded mozzarella cheese.

– Cook for 20 minutes.  Allow to cool for 5 to 10 minutes.   Garnish and serve warm.

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