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For this creamy delight, you need: - 2 cups cooked fettuccine pasta - 2 cups cooked chicken breast, shredded - 2 cups heavy cream - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These ingredients create a rich and creamy sauce, perfect for the pasta and chicken. You can add your twist to this dish with: - Fresh spinach for a pop of color and nutrition - Broccoli florets for added crunch - Cooked shrimp as a protein swap - Whole wheat pasta for a healthier option - Nutritional yeast instead of cheese for a vegan choice Feel free to mix and match based on your taste and dietary needs. Each serving contains: - Calories: Approximately 600 - Protein: 40g - Carbohydrates: 45g - Fat: 30g This dish offers a good balance of protein and carbs. Adjust the ingredients if you want a lighter meal. Enjoy your cooking! {{ingredient_image_2}} Start by gathering all your ingredients. You will need: - 2 cups cooked fettuccine pasta - 2 cups cooked chicken breast, shredded - 2 cups heavy cream - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Next, preheat your oven to 350°F (175°C). This step is key to achieving that perfect bake. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about one minute. You want the garlic to smell great, not burn. Once fragrant, reduce the heat to low. Pour in the heavy cream slowly. Stir in the Italian seasoning, salt, and pepper. Let the mix simmer for 2-3 minutes. Now, whisk in the grated Parmesan cheese. Stir until it melts and blends into a smooth sauce. This creamy mixture is the heart of your dish. In a large bowl, combine the cooked fettuccine and shredded chicken. Pour the creamy Alfredo sauce over this mix. Stir well to coat everything evenly. Lightly grease a 9x13 inch baking dish. Transfer the pasta mix into the dish, spreading it out evenly. Top with shredded mozzarella cheese. Cover the dish with aluminum foil and place it in the oven. Bake for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and golden. After baking, let the dish rest for about 5 minutes. This helps the flavors blend and makes serving easier. Just before serving, sprinkle fresh parsley on top for color and taste. Enjoy your creamy, baked chicken Alfredo! One common mistake is burning the garlic. This can ruin your sauce. Always sauté garlic on medium heat for just one minute. Another mistake is overcooking the pasta. Cook it al dente so it holds up in the oven. If you add too much salt to your sauce, it can overpower the dish. Taste as you go and adjust slowly. Lastly, avoid skipping the resting time after baking. This helps the flavors blend and makes serving easier. To get a creamy sauce, use heavy cream. It makes the sauce rich and smooth. Gradually whisk in the Parmesan cheese while the sauce simmers. This helps it melt in evenly. Stir continuously to avoid lumps. If the sauce seems too thick, add a splash of pasta water. This keeps the sauce smooth and helps it stick to the pasta better. Serve the Baked Chicken Alfredo in individual bowls for a nice touch. A sprinkle of extra Parmesan cheese adds flavor and looks great. Drizzle a bit of olive oil on top for richness. Lastly, add fresh parsley as a garnish. It adds color and freshness. This simple step makes your dish look restaurant-quality. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh garlic and high-quality cheese to enhance the flavor of your Alfredo sauce. Customize with Veggies: Feel free to add sautéed vegetables like spinach, mushrooms, or broccoli for extra nutrition and color. Make Ahead: Prepare the dish in advance, cover it, and refrigerate. Just add a few extra minutes to the baking time when you're ready to serve. Experiment with Cheeses: Try mixing different cheeses like fontina or gouda with mozzarella for a unique flavor profile in your baked dish. {{image_4}} You can swap chicken for shrimp or veggies. Shrimp cooks fast, so add it near the end. For veggies, try broccoli, spinach, or bell peppers. Just sauté them until they are tender. This gives you a fresh take on Baked Chicken Alfredo. You can make it colorful and healthy. For a gluten-free meal, use gluten-free fettuccine. Many brands now offer great taste and texture. If you want a dairy-free dish, try almond or coconut milk instead of cream. Use vegan cheese for the sauce. With these changes, you keep the creamy goodness without gluten or dairy. Add herbs for a flavor boost. Fresh basil or thyme works well. You can also sprinkle in some red pepper flakes for heat. Mixing in a pinch of nutmeg adds a warm, rich flavor. These simple tweaks can make your Baked Chicken Alfredo even more delicious and fun to eat. To keep your Baked Chicken Alfredo fresh, let it cool first. Then, place it in an airtight container. This helps keep it moist and tasty. Make sure to use it within three days for best flavor. If you want to keep it longer, freezing is a great option. When it’s time to eat your leftovers, reheat them in the oven. Preheat your oven to 350°F (175°C). Place the dish in the oven without a lid. Heat it for about 15-20 minutes. Check it often to avoid drying out. If you prefer the microwave, use a microwave-safe dish. Heat it in short bursts, stirring in between. This helps heat it evenly. Freezing Baked Chicken Alfredo is easy. First, let the dish cool completely. Then, wrap it tightly in plastic wrap. Next, place it in a freezer-safe bag or container. Label it with the date. You can freeze it for up to two months. When you're ready to enjoy it again, thaw it in the fridge overnight before reheating. This keeps the flavors fresh and delicious. Fettuccine pasta is the best choice for this dish. Its wide shape holds the creamy sauce well. You can also use penne or rigatoni if you prefer. Both options work nicely and add some fun texture. Yes, you can prepare Baked Chicken Alfredo ahead of time. Simply follow the recipe and assemble the dish. Cover it tightly and store it in the fridge for up to 24 hours. When ready to bake, just add a few extra minutes to the cooking time. To make this dish less rich, you can use half-and-half instead of heavy cream. This change cuts down on the fat while still keeping the sauce creamy. Additionally, you can reduce the cheese amount. Try using less Parmesan and mozzarella for a lighter taste. Baked Chicken Alfredo is a simple dish with rich flavors. We covered ingredients and step-by-step instructions to make it. I shared tips to avoid common mistakes and achieve creaminess in your sauce. You can even switch proteins or try gluten-free options. Proper storage and reheating keep your leftovers fresh. Lastly, I answered FAQs to help you make the best dish. Enjoy creating your own tasty version!

Creamy Baked Chicken Alfredo

A delicious and creamy baked pasta dish featuring fettuccine, shredded chicken, and a rich Alfredo sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 6
Calories 600 kcal

Ingredients
  

  • 2 cups cooked fettuccine pasta
  • 2 cups cooked chicken breast, shredded
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • for garnish Fresh parsley, chopped

Instructions
 

  • Begin by preheating your oven to 350°F (175°C) to ensure it's ready for baking.
  • In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute or until it becomes fragrant.
  • Lower the heat to low and carefully pour in the heavy cream. Stir in the Italian seasoning, along with salt and pepper to taste. Allow this mixture to simmer gently for about 2-3 minutes, stirring occasionally.
  • Gradually whisk in the grated Parmesan cheese, stirring continuously until the cheese completely melts and integrates into the sauce, resulting in a smooth and creamy consistency.
  • In a large mixing bowl, combine the cooked fettuccine pasta and shredded chicken. Pour the creamy Alfredo sauce over the pasta and chicken mixture. Stir well to ensure that all the ingredients are evenly coated with the sauce.
  • Lightly grease a 9x13 inch baking dish. Carefully transfer the pasta and chicken mixture into the dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese generously over the top.
  • Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 20 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the mozzarella cheese is bubbly and has developed a light golden color.
  • Once baked to perfection, carefully remove the dish from the oven and let it rest for about 5 minutes.
  • Just before serving, sprinkle freshly chopped parsley over the top of the dish for a vibrant touch and enhanced flavor.

Notes

Serve in individual bowls with extra Parmesan cheese and a drizzle of olive oil for added richness.
Keyword Alfredo, baked, chicken, creamy, pasta