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Cheesy Chicken Alfredo Bake with Mozzarella

A close-up serving of Cheesy Chicken Alfredo Bake with Mozzarella showing shredded chicken and pasta covered in creamy sauce.
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Assemble this simple, creamy chicken and pasta casserole topped with melted mozzarella cheese for a satisfying baked dinner.

Ingredients

Scale
  • 1 pound fettuccine pasta
  • 2 cups cooked, shredded chicken
  • 1 (15 ounce) container ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 cups Alfredo sauce, prepared
  • 2 cups shredded mozzarella cheese
  • 1 tablespoon fresh parsley, chopped (optional)

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 well.
  3. In a large bowl, combine the ricotta cheese, Parmesan cheese, milk, garlic powder, and black pepper. Mix until smooth.
  4. Stir the cooked chicken and the prepared Alfredo sauce into the ricotta mixture until everything is coated.
  5. Fold in the drained pasta until it is evenly distributed throughout the sauce mixture.
  6. Spread the pasta mixture into the prepared baking dish.
  7. Sprinkle the shredded mozzarella cheese evenly over the top layer of the pasta.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the mozzarella cheese is melted and lightly golden brown.
  9. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • You can use rotisserie chicken to save preparation time.
  • For a richer flavor, use heavy cream instead of milk when mixing the ricotta base.
  • Prepare the dish up to the point of baking, cover it, and refrigerate for up to one day before cooking. Add 10 minutes to the bake time if cooking directly from the refrigerator.

Nutrition

Find it online: https://cookerycourier.com/cheesy-chicken-alfredo-bake-with-mozzarella/