Chicken Alfredo Bake
A creamy, cheesy casserole that combines tender chicken and pasta, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can condensed cream of mushroom soup (10.75 oz)
- 1 can condensed cream of chicken soup (10 oz)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese (optional)
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb cooked fettuccine pasta, al dente
- 1 cup shredded mozzarella cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Cut the chicken into cubes and season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until it’s browned. Remove it from the skillet and set aside.
Cooking the Sauce
- In the same skillet, add the chopped onion and cook for 3-5 minutes until softened.
- Add minced garlic and cook for an additional minute.
- Stir in the cream of mushroom soup, cream of chicken soup, heavy cream, Parmesan cheese, optional Asiago cheese, parsley, and oregano. Bring to a simmer on low heat, then return the chicken to the skillet.
Combining and Baking
- Mix in the cooked fettuccine pasta until everything is well coated.
- Pour the mixture into a greased 9x13 inch baking dish. Top with mozzarella cheese.
- Bake for 20-25 minutes until it’s hot and the cheese is bubbly. Let it stand for 5-10 minutes before serving.
Notes
Store your Chicken Alfredo Bake in the fridge for up to 3 days. If you want to freeze it, it will last for about 3 months. To reheat, use an air fryer or oven to keep it crispy. Bake at 350°F for about 15 minutes until warm.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 2g
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