Bake It Till You Make It
Cheesy Baked Chicken Alfredo Pasta with Mozzarella Crust
55 minutes
Serves 4
DinnerItalian
Herb's take
Transport your taste buds to Italy with this comforting casserole: juicy chicken and fettuccine swaddled in a velvety Alfredo sauce, then crowned with bubbling cheese. You’ll master the art of a classic white sauce and learn why layering is the secret to a craveable bake.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400 degrees Fahrenheit.
- 02Bring a large pot of salted water to a boil and cook the fettuccine until just shy of al dente, about 1 minute less than package instructions. Drain and set aside.
- 03Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and season generously with salt and pepper. Cook until golden and cooked through, about 6-8 minutes. Remove chicken to a plate.
- 04Reduce the heat to medium. In the same skillet, add the butter. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.
- 05Sprinkle the flour over the butter and garlic, whisking constantly, and cook for 1-2 minutes to form a pale roux.
- 06Slowly pour in the milk and heavy cream, whisking to smooth out any lumps. Bring to a gentle simmer and cook until thickened, about 4-5 minutes.
- 07Remove the skillet from heat and stir in Parmesan cheese until melted and silky. Season again with salt and pepper.
- 08Add the cooked fettuccine and chicken to the skillet, tossing to coat everything in the Alfredo sauce.
- 09Transfer the mixture into a 9x13-inch baking dish, spreading it out evenly.
- 10Scatter the shredded mozzarella evenly across the top.
- 11Bake uncovered for 18-20 minutes, until the cheese is melted and lightly browned.
- 12Let the bake rest for 5 minutes, then sprinkle with chopped parsley before serving.
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