Description
A creamy and comforting chicken alfredo casserole with pasta, chicken, and a rich alfredo sauce, baked to golden perfection.
Ingredients
Scale
- 1 pound fettuccine pasta
- 2 cups cooked chicken, shredded or diced
- 1 cup butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 cup Italian breadcrumbs (optional, for topping)
- 2 tablespoons melted butter (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook fettuccine according to package directions. Drain well.
- While the pasta cooks, prepare the alfredo sauce. In a large skillet or saucepan, melt 1 cup of butter over medium heat.
- Stir in the heavy cream and garlic powder. Bring to a simmer, but do not boil.
- Remove from heat and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
- Season with salt and black pepper to your preference.
- Add the cooked chicken and drained fettuccine to the alfredo sauce. Toss gently to coat everything evenly.
- Pour the mixture into a greased 9×13 inch baking dish.
- If using, combine the Italian breadcrumbs with 2 tablespoons of melted butter and sprinkle evenly over the top of the casserole.
- Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let stand for a few minutes before serving.
Notes
- You can add cooked broccoli florets or mushrooms for extra vegetables.
- For a richer sauce, use more Parmesan cheese.
- Ensure the chicken is fully cooked before adding it to the casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: chicken alfredo casserole, creamy pasta, comfort food, baked pasta, italian casserole, chicken dinner