Print

Cheesy Baked Chicken Alfredo with Crispy Top

A generous serving of Cheesy Baked Chicken Alfredo with a golden, crispy breadcrumb top, served on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for baked chicken and pasta in a creamy Alfredo sauce, finished with a golden, crispy topping.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 2 large boneless, skinless chicken breasts, cooked and shredded or diced
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup grated Parmesan cheese, plus 1/2 cup for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup shredded mozzarella cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the fettuccine according to package directions until al dente. Drain the pasta and set aside.
  3. While the pasta cooks, prepare the sauce. In a large skillet over medium heat, melt 4 tablespoons of butter with the olive oil. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the heavy cream and milk. Bring the mixture to a gentle simmer, stirring often. Reduce the heat to low.
  5. Stir in 1 cup of Parmesan cheese, salt, pepper, and nutmeg. Continue stirring until the cheese melts and the sauce thickens slightly, about 5 minutes. Do not let it boil rapidly.
  6. Remove the sauce from the heat. Stir in the cooked chicken and the drained fettuccine until everything is evenly coated.
  7. Pour the chicken and pasta mixture into the prepared baking dish. Sprinkle the mozzarella cheese evenly over the top.
  8. In a small bowl, combine the panko breadcrumbs with the remaining 1/2 cup of Parmesan cheese and 2 tablespoons of melted butter. Sprinkle this mixture over the mozzarella layer.
  9. Bake for 20 minutes, or until the sauce is bubbly.
  10. Increase the oven temperature to broil. Broil for 1 to 3 minutes, watching closely, until the topping is golden brown and crispy.
  11. Remove from the oven and let it rest for 5 minutes before serving.

Notes

  • For tender chicken, poach or bake the breasts until the internal temperature reaches 165 degrees Fahrenheit, then shred.
  • To make this dish ahead of time, assemble everything up to step 6. Cover and refrigerate for up to 24 hours. Add 10-15 minutes to the initial baking time if baking directly from the refrigerator.
  • You can add 1 cup of steamed broccoli florets or sliced mushrooms with the chicken and pasta mixture.

Nutrition

Find it online: https://cookerycourier.com/cheesy-baked-chicken-alfredo-with-crispy-top/