Description
A creamy, cheesy, and comforting pasta bake that’s ready in just 30 minutes — perfect for busy weeknights!
Ingredients
Scale
- 1 pound (450g) fettuccine pasta
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups (475ml) Alfredo sauce
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (120ml) reserved pasta water (as needed)
- Salt and pepper, to taste
- 1/4 cup (15g) chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water and drain.
- Season chicken with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Cook chicken until browned and cooked through, 5–7 minutes. Set aside.
- Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
- In a large bowl, combine cooked pasta, chicken, Alfredo sauce, mozzarella, Parmesan, and pasta water if needed to loosen sauce.
- Transfer mixture to a greased 9×13-inch baking dish. Top with parsley.
- Bake for 15–20 minutes, until cheese is melted and bubbly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg
Keywords: chicken Alfredo bake, easy pasta, weeknight dinner