Chicken Alfredo Bake

• 12 oz fettuccine pasta
• 1 lb boneless, skinless chicken breasts, cooked and cubed
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese (for topping)
• 2 tablespoons chopped parsley (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook fettuccine according to package instructions; drain and set aside.
3. 3 In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
4. 4 Stir in heavy cream, salt, pepper, and paprika. Bring to a gentle simmer.
5. 5 Reduce heat and stir in 1 cup Parmesan cheese until melted.
6. 6 Combine cooked pasta and cubed chicken with the Alfredo sauce.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Sprinkle with mozzarella and additional Parmesan cheese.
9. 9 Bake uncovered for 25-30 minutes, until bubbly and golden.
10. 10 Let stand 5 minutes before serving. Garnish with parsley if desired.

Nutrition

Tips

• Use leftover cooked chicken to save time.
• For a richer flavor, add a splash of white wine to the sauce.
• Cover with foil if the top browns too quickly.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a crisp Caesar salad for a complete meal.

FAQ