Pasta la Vista, Chick-en!

Baked Shredded Chicken and Fettuccine Alfredo Casserole

50 minutes
Serves 4
DinnerItalian
Herb's take

This Italian-inspired casserole transforms classic chicken Alfredo into bubbly, golden comfort food. You'll master building a silky Alfredo sauce and learn why letting it bake is the ultimate flavor amplifier.

Equipment needed
  • 9x13-inch baking dish

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400°F.
  2. 02
    Pat the chicken breasts dry and season both sides generously with salt and black pepper.
  3. 03
    Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the chicken until golden on both sides and just cooked through, about 5-6 minutes per side. Remove to a plate and let rest.
  4. 04
    Bring a large pot of salted water to a boil. Cook the fettuccine until just shy of al dente (about 1 minute less than package directions). Drain and reserve.
  5. 05
    Shred the rested chicken using two forks. Set aside.
  6. 06
    In the same skillet, melt the butter over medium-low heat. Add the minced garlic and sauté until fragrant but not browned, about 1 minute.
  7. 07
    Stir in the heavy cream and milk. Bring to a gentle simmer.
  8. 08
    Gradually whisk in 1 cup of the grated Parmesan until the sauce is smooth and slightly thickened. Add the nutmeg and stir to combine.
  9. 09
    Turn off the heat. Taste and adjust salt and pepper as needed.
  10. 10
    In a large bowl, toss the drained pasta, shredded chicken, Alfredo sauce, and 1 tbsp chopped parsley until everything is evenly coated.
  11. 11
    Transfer the mixture to a 9x13-inch baking dish. Sprinkle the remaining 1/2 cup Parmesan evenly over the top.
  12. 12
    Bake in the preheated oven for 18-22 minutes, until bubbly and golden on top.
  13. 13
    Let rest 5 minutes. Garnish with remaining parsley before serving.

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