Baked Fettuccine Alfredo with Chicken
Baked Fettuccine Alfredo with Chicken
Ingredients
For the Chicken and Pasta
- 12 ounces fettuccine pasta
- 1 1/2 pounds chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt, plus 1 tablespoon for pasta water
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon red chili flakes
- 1 teaspoon dried oregano
For the Alfredo Sauce
- 24 ounces Alfredo sauce, (1 standard jar)
- 1/2 cup milk
- 1/4 cup heavy cream
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes, optional
- 1/2 teaspoon dried oregano
For Assembly and Garnish
- 2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 10 min•🌡️ 375
- 2
While the water heats, cut the chicken breast into 1-inch cubes. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1/2 teaspoon of red chili flakes, and 1 teaspoon of dried oregano. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes.
⏱️ 8 min
- 3
Add the fettuccine pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes. Drain the pasta well.
⏱️ 10 min
- 4
While the pasta cooks, prepare the Alfredo sauce. In a separate medium saucepan, combine the jar of Alfredo sauce, 1/2 cup of milk, and 1/4 cup of heavy cream. Stir well. Season the sauce with 1/4 teaspoon of black pepper, 1/4 teaspoon of red chili flakes (if using), and 1/2 teaspoon of dried oregano. Heat over medium-low heat, stirring occasionally, until the sauce is warmed through and slightly simmering.
⏱️ 7 min
- 5
Add the cooked chicken to the warmed Alfredo sauce. Then, add the drained fettuccine pasta to the sauce and chicken mixture. Toss everything together until the pasta and chicken are evenly coated with the sauce.
⏱️ 3 min
- 6
Transfer the pasta mixture into a 9x13 inch baking dish. Spread it evenly. Top generously with the 2 cups of shredded mozzarella cheese.
⏱️ 2 min
- 7
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 20 min•🌡️ 375
- 8
Remove the baked pasta from the oven. Garnish with chopped fresh parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Fettuccine Alfredo with Chicken
For the Chicken and Pasta
- 12 ounces fettuccine pasta
- 1 1/2 pounds chicken breast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt, plus 1 tablespoon for pasta water
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon red chili flakes
- 1 teaspoon dried oregano
For the Alfredo Sauce
- 24 ounces Alfredo sauce, (1 standard jar)
- 1/2 cup milk
- 1/4 cup heavy cream
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes, optional
- 1/2 teaspoon dried oregano
For Assembly and Garnish
- 2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil for the pasta.
⏱️ 10 min•🌡️ 375 - 2
While the water heats, cut the chicken breast into 1-inch cubes. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, 1/2 teaspoon of red chili flakes, and 1 teaspoon of dried oregano. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes.
⏱️ 8 min - 3
Add the fettuccine pasta to the boiling water and cook according to package directions until al dente, usually 8-10 minutes. Drain the pasta well.
⏱️ 10 min - 4
While the pasta cooks, prepare the Alfredo sauce. In a separate medium saucepan, combine the jar of Alfredo sauce, 1/2 cup of milk, and 1/4 cup of heavy cream. Stir well. Season the sauce with 1/4 teaspoon of black pepper, 1/4 teaspoon of red chili flakes (if using), and 1/2 teaspoon of dried oregano. Heat over medium-low heat, stirring occasionally, until the sauce is warmed through and slightly simmering.
⏱️ 7 min - 5
Add the cooked chicken to the warmed Alfredo sauce. Then, add the drained fettuccine pasta to the sauce and chicken mixture. Toss everything together until the pasta and chicken are evenly coated with the sauce.
⏱️ 3 min - 6
Transfer the pasta mixture into a 9x13 inch baking dish. Spread it evenly. Top generously with the 2 cups of shredded mozzarella cheese.
⏱️ 2 min - 7
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 20 min•🌡️ 375 - 8
Remove the baked pasta from the oven. Garnish with chopped fresh parsley before serving hot.
⏱️ 2 min