Baked Fettuccine Alfredo with Chicken

Name: Baked Fettuccine Alfredo with Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1¼ lbs (560 g) boneless, skinless chicken breasts, patted dry, cut into 1-inch cubes; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) extra-virgin olive oil; 10 oz (280 g) dried fettuccine pasta; 3 tbsp (43 g) unsalted butter; 3 cloves (15 g) fresh garlic, minced; 1½ cups (360 ml) heavy cream; ½ cup (120 ml) whole milk; 1½ cups (150 g) freshly grated Parmesan cheese, finely grated; ⅛ tsp (¼ g) freshly grated nutmeg; to taste kosher salt; to taste freshly ground black pepper; ¾ cup (60 g) panko breadcrumbs; 2 tbsp (28 g) unsalted butter, melted; ½ cup (50 g) freshly grated Parmesan cheese, finely grated; 2 tbsp (8 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

Creamy baked fettuccine tossed with tender chicken, rich Alfredo sauce made from scratch, and topped with crispy breadcrumbs and melted Parmesan. This comforting one-pan dinner bakes until the top is golden and the edges are bubbling, creating a restaurant-quality dish that's surprisingly simple to execute.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: One 9×13-inch baking dish (4 servings)

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Ingredients

4 servings

1¼ lbs (560 g) boneless, skinless chicken breasts, patted dry, cut into 1-inch cubes
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (15 ml) extra-virgin olive oil
10 oz (280 g) dried fettuccine pasta
3 tbsp (43 g) unsalted butter
3 cloves (15 g) fresh garlic, minced
1½ cups (360 ml) heavy cream
½ cup (120 ml) whole milk
1½ cups (150 g) freshly grated Parmesan cheese, finely grated
⅛ tsp (0.3 g) freshly grated nutmeg
to taste kosher salt
to taste freshly ground black pepper
¾ cup (60 g) panko breadcrumbs
2 tbsp (28 g) unsalted butter, melted
½ cup (50 g) freshly grated Parmesan cheese, finely grated
2 tbsp (8 g) fresh flat-leaf parsley, chopped (optional)

Equipment (8)

Large pot for pasta
Large skillet (12-inch)
9×13-inch (23×33 cm) baking dish
Medium saucepan
Whisk
Tongs
Colander
Measuring cups and spoons

Steps

Before you start

Preheat your oven to 375°F (190°C)
Bring a large pot of salted water to a boil for the pasta
Pat chicken breasts dry to prevent splattering when sautéing
Have all sauce ingredients measured and ready before you begin cooking

1
Sauté chicken
- Heat the olive oil in a large 12-inch skillet over medium-high heat.
- Season the cubed chicken with ½ tsp kosher salt and ¼ tsp black pepper.
- Once the oil shimmers, add the chicken and sauté for 5–6 minutes, stirring occasionally, until the pieces are golden brown on the outside and cooked through (no pink inside).
- Transfer to a plate and set aside.
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Ready when: Chicken is golden brown on outside, no pink inside
Tip: Don't overcrowd the pan; cook the chicken in a single layer so it browns rather than steams.
2
Cook fettuccine
- While the chicken cooks, bring a large pot of salted water to a rolling boil.
- Add the fettuccine and cook according to package directions, usually 9–11 minutes, stirring occasionally.
- Drain in a colander and set aside.
- Do not rinse.
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Ready when: Pasta is tender but still has a slight bite
Tip: Slightly undercook the pasta by about 1 minute since it will continue cooking in the oven.
3
Make Alfredo sauce
- In a medium saucepan, melt 3 tbsp butter over medium heat.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
- Pour in the 1½ cups heavy cream and ½ cup whole milk.
- Increase the heat to medium-high and bring the mixture to a gentle simmer, whisking occasionally, about 3 minutes.
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Ready when: Cream mixture simmers gently with small bubbles at edges
Tip: Keep the heat at medium-high but don't let it boil hard, or the cream may break. Stir frequently to distribute heat evenly.
4
Add cheese and seasoning
- Remove the saucepan from heat.
- Gradually whisk in 1½ cups grated Parmesan cheese in three additions, whisking smooth between each addition.
- Stir in ⅛ tsp freshly grated nutmeg.
- Taste and adjust seasoning with salt and black pepper to your preference.
- The sauce should be smooth, creamy, and coat the back of a spoon.
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Ready when: Sauce is smooth and coats the back of a spoon
Tip: Add the cheese off the heat to prevent it from becoming gloppy or separating. If the sauce seems too thick, thin it slightly with a splash of milk.
5
Combine pasta and sauce
- In a large bowl, combine the cooked fettuccine and cooked chicken.
- Pour the warm Alfredo sauce over the pasta and chicken, and toss gently with tongs until every strand is well coated.
- Transfer the mixture to a 9×13-inch baking dish, spreading it evenly.
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Ready when: Pasta is evenly coated with sauce
Tip: Use tongs or two forks to toss gently so the pasta doesn't break up. Make sure no dry spots of pasta are visible.
6
Prepare topping
- In a small bowl, combine ¾ cup panko breadcrumbs, 2 tbsp melted butter, and ½ cup grated Parmesan cheese.
- Toss with a fork until the breadcrumbs are evenly moistened and the mixture resembles coarse crumbs.
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Ready when: Breadcrumb mixture is evenly moistened and crumbly
Tip: Make sure the melted butter is evenly distributed so the breadcrumbs toast golden rather than staying dry or soggy.
7
Top and bakeOven 375°F / 190°C
- Sprinkle the breadcrumb-Parmesan mixture evenly over the pasta in the baking dish.
- Bake in a preheated 375°F (190°C) oven for 20–25 minutes, until the top is golden brown and the edges are bubbling.
- If the top is browning too quickly before the filling is hot, tent loosely with foil for the first 10 minutes.
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Ready when: Top is golden brown and edges are bubbling
Tip: If your oven runs hot, check at 18 minutes. The bubbling at the edges indicates the sauce is hot throughout.
8
Rest and finish
- Remove the baking dish from the oven and let rest for 5 minutes.
- This allows the sauce to set slightly so it won't run when you serve.
- Sprinkle the optional fresh parsley over the top if desired.
- Use a spatula to scoop portions, being careful to get both pasta and some of the crispy topping on each plate.
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Ready when: Dish has rested and is ready to serve
Tip: Don't skip the resting step. The sauce will be too thin if you serve immediately, but will thicken as it cools slightly.

Good to know

Tips

Grate your Parmesan cheese fresh from a block using a microplane or box grater. Pre-shredded cheese often contains cellulose, which makes the sauce grainy and prevents the cheese from melting smoothly.
For a vegetarian version, omit the chicken and add 2 cups of blanched broccoli florets or sautéed mushrooms in step 5.
If you prefer a lighter sauce, replace half the heavy cream with whole milk or light cream. The sauce will be less thick, so reduce the Parmesan by 2 tablespoons to keep the ratio balanced.
Make sure your skillet and saucepan are clean and free of any residue; any burnt bits can affect the flavor of both the chicken and the delicate cream sauce.

Make ahead

Assemble the casserole (through step 5) up to 12 hours ahead. Cover tightly with plastic wrap and refrigerate. Add 5–7 extra minutes to the baking time if baking from cold.

Storage & reheating

Store leftover baked fettuccine in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (160°C) oven for 15–20 minutes, covered with foil, until heated through. Alternatively, microwave individual portions at 50% power for 2–3 minutes. The casserole does not freeze well due to the cream sauce separating.

Substitutions

heavy cream → Half-and-half or crème fraîche (use 1¾ cups total combined with milk). The sauce will be slightly less rich but still creamy. Avoid using all cream substitute as the sauce may be too thin.
freshly grated Parmesan cheese → Pecorino Romano or Grana Padano, finely grated. Pecorino is sharper; Grana Padano is milder. Use the same amount. Do not use pre-grated cheese, which contains anti-caking agents.
boneless, skinless chicken breasts → Rotisserie chicken (about 3 cups shredded meat) or cooked turkey breast. Skip step 1. Simply shred the cooked chicken and add it to the bowl in step 5 without additional cooking. This cuts active time by 8 minutes.
panko breadcrumbs → Homemade breadcrumbs from day-old bread, dried and pulsed in a food processor. You'll need about ¾ cup. Regular breadcrumbs will work but won't get quite as crispy as panko.