Chicken Alfredo Fettuccini Bake

Make it an Italian night with this creamy Chicken Alfredo Fettuccini Bake recipe that is sure to be a family favorite.

  • Prep Time

    30 minutes

  • Servings

    6 - 8

  • Cook Time

    30 - 35 minutes

  • Course

    Main Dish

You’ll Need...

Pasta and Casserole Pans



PREHEAT the oven to 350°.

MELT the butter in a large pot over medium-high heat and add in the diced onions and lightly brown.

SPRINKLE the flour on top of the onions and mix in to form a roux and cook for 3 minutes.

POUR in the milk and whisk over low heat for 5 to 10 minutes until it becomes very thick.

WHISK in the mozzarella and 1 cup of Parmesan cheese until there are no lumps.

ADD the sauce to a large bowl and mix it together with the chopped cooked chicken breasts, cooked fettuccini, salt and pepper until completely combined.

POUR the pasta into a Reynolds Kitchens® ​13x9 Pasta & Casserole Pan and evenly sprinkle on 1 cup of parmesan cheese.

BAKE in the oven on 350° for 30 to 35 minutes or until the top begins to brown.

SERVE hot and garnish with chopped parsley.