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Cheesy Chicken Alfredo Dinner Bake

Cheesy Chicken Alfredo Dinner Bake

Craving a comforting, crowd-pleasing meal that comes together with minimal fuss? The Cheesy Chicken Alfredo Dinner Bake is your answer. This delicious one-dish wonder simplifies your favorite pasta classic into an effortless casserole, perfect for busy weeknights or when you need a reliable go-to that everyone will adore.
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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-sized pieces
  • 12 ounces fettuccine pasta uncooked
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk whole or 2%
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese plus more for topping
  • 1 cup shredded mozzarella cheese plus more for topping
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • fresh parsley chopped, for garnish (optional)

Equipment

  • Oven
  • Large oven-safe skillet or Dutch oven
  • 9x13 inch baking dish (if skillet is not oven-safe)
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting board
  • Airtight container (for leftovers)

Method
 

  1. Preheat your oven to 375°F (190°C). Cut your boneless, skinless chicken breasts or thighs into bite-sized pieces, approximately 1-inch cubes.
    1 pound boneless, skinless chicken breasts or thighs
  2. In a large oven-safe skillet or Dutch oven over medium heat, warm the olive oil. Add the chopped onion and sauté for about 5-7 minutes, until softened and translucent. Next, add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Push the onions and garlic to the sides of the skillet and add the chicken pieces. Cook the chicken, stirring occasionally, until it's browned on all sides and mostly cooked through, about 5-7 minutes. Remove the chicken and vegetables from the skillet and set aside, leaving any rendered juices behind.
    1 tablespoon olive oil, 1 medium onion, 2 cloves garlic, 1 pound boneless, skinless chicken breasts or thighs
  3. In the same skillet, melt the 4 tablespoons of butter over medium heat. Once melted, whisk in the 1/4 cup of all-purpose flour to create a roux. Cook for about 1-2 minutes, stirring constantly, until the flour is lightly golden. Gradually whisk in the 2 cups of milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce begins to thicken. Then, whisk in the 1 cup of heavy cream. Bring the sauce to a gentle simmer, stirring frequently.
    4 tablespoons unsalted butter, 1/4 cup all-purpose flour, 2 cups milk, 1 cup heavy cream
  4. Reduce the heat to low. Stir in the 1 cup of grated Parmesan cheese and 1 cup of shredded mozzarella cheese until melted and the sauce is smooth and creamy. Season the sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste the sauce and adjust seasonings as needed.
    1 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Add the uncooked 12 ounces of fettuccine pasta directly into the creamy Alfredo sauce in the skillet. Stir well to ensure all the pasta strands are coated. Then, add the cooked chicken and sautéed onions and garlic back into the skillet. Stir everything together gently to combine, making sure the chicken and vegetables are distributed evenly throughout the pasta and sauce.
    12 ounces fettuccine pasta, 1 pound boneless, skinless chicken breasts or thighs, 1 medium onion, 2 cloves garlic
  6. If your skillet is not oven-safe, transfer the mixture to a greased 9x13 inch baking dish. Sprinkle an additional generous layer of shredded mozzarella cheese and grated Parmesan cheese over the top of the bake. Place the skillet or baking dish, uncovered, into the preheated oven. Bake for 25-30 minutes, or until the pasta is tender, the sauce is bubbly, and the cheese on top is melted and golden brown. If you want an extra browned topping, you can broil it for the last minute or two, watching carefully to prevent burning.
    1 cup shredded mozzarella cheese, 1 cup grated Parmesan cheese
  7. Once baked, carefully remove the Cheesy Chicken Alfredo Dinner Bake from the oven. Let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley if desired.
    fresh parsley

Notes

Refrigerated leftovers will stay fresh for up to 3-4 days. Reheat in microwave or oven.