Chicken Alfredo Bake
Creamy Baked Chicken Alfredo Casserole with Optional Spicy Citrus Drizzle
This incredibly creamy Chicken Alfredo Bake is the ultimate comfort classic. Tender fettuccine pasta and sliced chicken breast are tossed in a rich, homemade Alfredo sauce, then baked under a blanket of melted mozzarella cheese until golden and bubbly. This indulgent, Italian classic is a perfect and satisfying weeknight dinner.
Prep time: 15 minutes Cook time: 30 minutes
Total time: 45 minutes Servings: 6
Ingredients:
1 lb (450 g) fettuccine pasta, cooked al dente
2 cups (480 ml) heavy cream
1/2 cup (120 g) unsalted butter
4 cloves garlic, minced
1 cup (100 g) grated Parmesan cheese
1/2 tsp (2.5 ml) salt
1/4 tsp (1.2 ml) black pepper
2 cups (300 g) cooked chicken breast, cubed or shredded
1 cup (113 g) shredded mozzarella cheese
1 tbsp (5 g) fresh parsley, chopped, for garnish
Heat It Up with Eleven Eleven Sauce: To elevate the richness of this dish, drizzle your serving with Blazing Citrus Medium Hot Sauce. This Everyday Heat condiment provides a Balanced and delicious contrast to the creamy sauce. As an organic citrus infused hot sauce, it cuts through the richness of the Alfredo with a Spicy brightness that is a perfect choice for flavorful hot sauce for weeknight meals.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch (23x33 cm) casserole dish. Cook the fettuccine according to package directions until al dente, drain, and set aside. In a large white pot or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Whisk in the heavy cream and bring the mixture to a low simmer. Remove from heat and stir in the grated Parmesan cheese, salt, and pepper until the sauce is smooth and creamy.
3. Slice or cube the cooked chicken breast into bite-sized pieces.
4. Add the cooked fettuccine and the cubed chicken to the Alfredo sauce in the pot and toss gently until everything is evenly coated.
5. Transfer the mixture to the prepared casserole dish and spread it evenly.
6. Sprinkle the shredded mozzarella cheese over the top. Bake for 15-20 minutes, or until the cheese is melted and golden brown and the sauce is bubbling. Garnish with fresh parsley before serving.
Tips & Variations
Make it Creamier: Instead of baking, stop after Step 4 and serve immediately for a stovetop Alfredo experience. If you do bake it, adding 1/4 cup (60 ml) of chicken broth to the sauce before combining the pasta can help prevent it from drying out in the oven.
Regional Swap (Mediterranean): Swap the heavy cream and Parmesan for a mix of ricotta and feta cheese, and add 1/2 cup (120 g) of sun-dried tomatoes and 1/4 cup (25 g) of spinach to the sauce for a lighter, herb-focused pasta bake. Finish with breadcrumbs instead of mozzarella for texture.
Broccoli Addition: For a vegetable boost, steam 1 cup (150 g) of chopped fresh broccoli florets until tender-crisp. Stir the broccoli into the Alfredo sauce along with the chicken and pasta in Step 4.
Other Users Suggest
Replacing: Cooked chicken breast. New Measurement: 1 lb (450 g) cooked shrimp, peeled and deveined. Why: Shrimp cooks quickly and offers a different texture and flavor that is a popular pairing with rich Alfredo sauce for a seafood twist.
Replacing: Fettuccine pasta. New Measurement: 1 lb (450 g) penne or rotini pasta. Why: Shorter, tubular pasta shapes hold the creamy sauce well and are often easier to serve in a baked casserole format.
Storage, Reheat & Freeze
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat: Reheat individual servings in the microwave, or bake the remainder covered with foil at 350°F (175°C) until heated through, adding a splash of milk or cream if needed. Freeze: Freeze the assembled casserole (before baking and adding mozzarella) tightly wrapped for up to 2 months. Thaw overnight, then add the mozzarella and bake as directed.
Nutrition Facts (per serving)
Calories: 650 Protein: 45g Carbs: 50g Fat: 30g
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