Description
A rich and creamy Chicken Alfredo Bake layered with cheese, perfect for family gatherings and cozy nights.
Ingredients
Scale
- 2 cups boneless, skinless chicken (breast or thighs)
- 12 ounces fettuccine pasta
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup sautéed mushrooms (button or cremini)
- Salt and pepper to taste
- Pinch of crushed red pepper (optional)
- Fresh herbs (parsley or basil) for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the fettuccine in salted boiling water until al dente, then drain and set aside.
- In a skillet, melt 1 tablespoon of butter over medium heat and sauté the diced chicken with salt, pepper, and crushed red pepper for 6-8 minutes until golden. Remove and set aside.
- In the same skillet, melt 1 tablespoon of butter and sauté minced garlic for about a minute. Gradually whisk in the heavy cream and bring to a gentle simmer.
- Stir in the grated Parmesan cheese until melted and thickened.
- In a large bowl, combine the cooked pasta, sautéed chicken, creamy Alfredo sauce, and sautéed mushrooms.
- Pour the mixture into a greased casserole dish and sprinkle additional cheese on top.
- Bake for 20-25 minutes or until the top is golden and bubbly, then let cool slightly before serving.
Notes
For a lighter version, substitute half-and-half for heavy cream. Feel free to add extra veggies like spinach or broccoli for added nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Chicken Alfredo, Casserole, Comfort Food, Family Favorite, Cheesy Bake