Baked Chicken Alfredo
Cozy baked Alfredo without the long stovetop fuss.
Make this when you want real comfort food but your energy is low. It gives you the creamy, baked-chicken-Alfredo feeling without babysitting a sauce for half the night. The oven does most of the work, and the pasta bakes right in the same dish, so dinner feels organized instead of chaotic. Expect a rich, satisfying casserole-style Alfredo with tender chicken, melty cheese, and broccoli for some balance. It is not a light meal, but it is dependable, filling, and exactly the kind of thing that makes a tired evening easier.
Ingredients
- 8 oz fettuccine
- 1.5 lb boneless skinless chicken breast — cut into bite-size pieces
- 2 tbsp olive oil
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp butter
- 3 tbsp all-purpose flour
- 2.5 cup milk — whole milk works best
- 1 cup chicken broth
- 2 cup heavy cream
- 1 cup parmesan cheese — freshly grated if possible
- 2 cup broccoli florets — small florets so they cook through
- 1 cup shredded mozzarella
- 2 tbsp breadcrumbs — optional, for a crisp top
Method
- 1 Heat the oven to 400°F. Grease a 9x13-inch baking dish. Cook the fettuccine for 2 minutes less than the package says, then drain.
- 2 Toss the chicken with olive oil, salt, pepper, and garlic powder. In a large skillet over medium-high heat, cook until just browned and mostly cooked through, 4 to 5 minutes.
- 3 In the same skillet, melt the butter. Whisk in the flour for 1 minute, then slowly whisk in the milk, broth, and cream. Simmer 2 to 3 minutes until lightly thickened. Stir in the parmesan.
- 4 Add the pasta, chicken, and broccoli to the baking dish. Pour the sauce over everything and toss gently. Top with mozzarella and breadcrumbs if using.
- 5 Bake for 18 to 20 minutes, until bubbly and the pasta is tender. Rest 5 minutes before serving so the sauce settles.
Variations
- Vegetarian swap — Skip the chicken and use 3 cups of mushrooms plus extra broccoli or spinach for the same cozy baked feel.
- Faster swap — Use rotisserie chicken and boil the pasta a minute less; fold the cooked chicken in with the sauce to cut the active time.
- Substitutions — Swap broccoli for peas or spinach, fettuccine for penne, and mozzarella for provolone or more parmesan.
Notes
If the sauce seems very thick before baking, add a splash more milk. If you want a browner top, broil for 1 to 2 minutes at the end and watch closely. Leftovers reheat well with a small splash of milk.
Equipment that helps
- 9x13-inch baking dish — It gives the pasta enough room to bake evenly without drying out at the edges.
- Large skillet — You need it to build the sauce quickly before everything goes into the oven.
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