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A rectangular baking dish filled with creamy, cheesy baked fettuccine pasta mixed with pieces of chicken, garnished with chopped herbs. A wooden spoon and grated cheese are nearby on a wooden board.
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Chicken Alfredo Bake

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.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Calories 695kcal
Author Wendy Polisi

Ingredients

Chicken

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
US Customary - Metric

Instructions

  • 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.

Nutrition

Calories: 695kcal | Carbohydrates: 46g | Protein: 32g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1193mg | Potassium: 506mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1213IU | Vitamin C: 1mg | Calcium: 363mg | Iron: 2mg