Description

Baked chicken alfredo pasta is a creamy, comforting dish that brings the warmth of home to your table. With tender chicken, al dente fettuccine, and a rich Alfredo sauce, this recipe is perfect for busy weeknights or cozy gatherings. Easy to prepare and packed with flavor, it’s a family favorite that promises satisfaction in every bite.

Ingredients

Scale

3–4 boneless, skinless chicken breasts (1.5 lbs)
12 oz fettuccine pasta
1 cup heavy cream
1 cup freshly grated Parmesan cheese
3 cloves garlic (minced)
2 tbsp butter
Salt and pepper (to taste)
1 tsp Italian seasoning

Instructions

Preheat your oven to 375°F (190°C).
Cook the fettuccine in salted boiling water until al dente (8-10 minutes). Drain and set aside.
In a skillet over medium heat, melt butter and sauté seasoned chicken breasts for about 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove from heat and chop into pieces.
In another pan, melt butter, add minced garlic, and sauté until fragrant. Pour in heavy cream and simmer before stirring in Parmesan cheese until melted.
Combine cooked pasta with the Alfredo sauce in a large bowl; fold in chopped chicken gently until mixed.
Transfer to a greased baking dish, top with extra Parmesan cheese, and bake uncovered for 20-25 minutes until bubbly and golden brown.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 520
Sugar: 2g
Sodium: 670mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg

Keywords: For added nutrition, substitute chicken with shrimp or toss in fresh spinach. A dash of red pepper flakes can give this dish an exciting kick! Store leftovers in an airtight container for up to three days; reheat in the microwave or oven.