Description
A straightforward recipe for a baked casserole featuring chicken and creamy Alfredo sauce.
Ingredients
Scale
- 1 pound cooked chicken breast, shredded or cubed
- 12 ounces fettuccine pasta, cooked according to package directions
- 1 (15 ounce) container Alfredo sauce
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup butter
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the cooked chicken and the drained fettuccine pasta.
- In a medium saucepan over medium heat, melt the butter. Whisk in the Alfredo sauce and heavy cream until smooth and heated through. Do not boil.
- Remove the sauce mixture from the heat. Stir in the Parmesan cheese, black pepper, and salt until the cheese melts into the sauce.
- Pour the sauce mixture over the chicken and pasta in the large bowl. Toss gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish.
- Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can use store-bought rotisserie chicken for faster preparation.
- For a richer flavor, use fresh grated Parmesan cheese instead of pre-shredded.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 650
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 32
- Cholesterol: 110
Keywords: Chicken Alfredo Casserole, baked pasta, creamy chicken dish, easy dinner, comfort food