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This Baked Fettuccine Alfredo is rich, creamy, and pure comfort food. Pasta is tossed in a homemade Alfredo sauce, with chicken, topped with cheese, and baked until bubbly and golden. It’s an easy dinner that’s perfect for feeding a family or serving guests.
Baked fettuccine Alfredo takes a classic creamy pasta dish and makes it even better. By baking the pasta after it’s tossed in sauce, the flavors come together beautifully, and the top gets lightly golden and bubbly.
This recipe is perfect when you want a hearty, comforting meal that everyone will enjoy. I added chicken, but you could leave out the meat, or add shrimp, or broccoli to make it a complete dinner.
Ingredients You’ll Need
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- Pasta – I used fettucine for this, but any cut works great! I have used penne, spaghetti and everything in between.
- Chicken – rotisserie chicken is perfect for this
- Butter
- Garlic
- Heavy Cream
- Parmesan Cheese
- Salt & Pepper
- Mozzarella Cheese
Baked Fettuccine Alfredo
Ingredients
- 8 oz dried pasta
- 3 Tablespoons butter
- 1 clove garlic, minced
- 1 cup heavy cream
- 3/4 cup Parmesan cheese
- Salt & Pepper
- 2 cups chicken, cooked and chopped
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 350º F
- Heat a large pot of water to boil, and cook pasta 2 minutes shorter than the package directions. Drain and set aside.8 oz dried pasta
- In a small saucepan melt butter. Add garlic and cook for 3-4 minutes over medium heat until soft.3 Tablespoons butter, 1 clove garlic
- Stir in the heavy cream and simmer for 5 minutes, do not bring to a boil.1 cup heavy cream
- Stir in Parmesan cheese and season with salt and pepper. Stir until the cheese is fully melted and the sauce has thickened.3/4 cup Parmesan cheese, Salt & Pepper
- In a bowl toss together cooked pasta, chicken, alfredo sauce and 1/2 cup of Mozzarella cheese. Mix to combine.2 cups chicken, 1 cup shredded Mozzarella cheese
- Pour the pasta into an 8 inch square casserole dish. Top with the remaining 1/2 cup of cheese. Bake for about 20 minutes until it is hot, bubbly and the cheese is melted.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Baked Fettucine Alfredo
- Cook Pasta. Bring a large pot of water to boil and cook your pasta 2 minutes short of the package directions. You can use any shape pasta that you like.
- Make Alfredo. Melt the butter in a small sauce pan of medium heat. Add the garlic and cook for a few minutes until it is soft and fragrant. Pour in the heavy cream and bring to a simmer. You don’t want to boil, but simmer for a few minutes. Stir in Parmesan cheese and season with salt and pepper. Cook for a few minutes for the cheese to melt and the sauce to thicken.
- Assemble. Mix together cooked pasta with chicken, alfredo sauce and 1/2 of the Mozzarella cheese. Pour into an 8 inch casserole dish and top with the remaining cheese.
- Bake. Bake for about 20 minutes until it is hot and bubbly and the cheese is golden and melted. Remove and serve.
Recipe Tips & Suggestions
- Chicken. I always have rotisserie chicken shredded in my freezer, so this is great to take out just what you need and have everything on hand to make any night of the week. You can cook a chop a chicken breast or you can use whatever leftover chicken you have.
- Pasta. I used fettucine for this, but penne and bowtie are my other go-to. Any pasta works. You can use gluten free or high fiber or whatever you like.
- Shortcut. If you want to make this even easier you can use a jar of store bought alfredo sauce.
- Add-Ins. This is great to mix in whatever you like. Add broccoli, bell peppers or peas or any veggies that you like. Swap the protein for shrimp or ham or bacon.
- Make Ahead. You can assemble this pasta until it is ready to go into the oven. Cover tightly and place in the fridge for 24 hours and then bake according to the recipe directions. You may need to add a few minutes to make sure it is warmed all the way through.
Storage
Store leftover baked fettuccine alfredo in an airtight container in the fridge for up to 4 days. I like to reheat in the microwave at 50% power until it is warm. Cream sauces do separate some when you reheat them. You can add a splash of milk or cream to help the sauce come together again.
