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Baked Chicken Fettuccine Alfredo

Few meals are as comforting as a bubbling dish of creamy Alfredo pasta fresh from the oven. Baked Chicken Fettuccine Alfredo takes the classic combination of tender chicken, silky Alfredo sauce, and hearty fettuccine and turns it into a warm, cheesy casserole that is perfect for a cozy family dinner.

The pasta is tossed with seasoned chicken and a rich homemade Alfredo sauce, then finished with plenty of mozzarella and Parmesan before baking until golden and bubbling. It is simple enough for a weeknight but satisfying enough to serve when you have guests.

Ingredients

For the Chicken

2 large boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Pasta

12 ounces fettuccine
Salt, for the pasta water

For the Alfredo Sauce

4 tablespoons unsalted butter
3 cloves garlic, finely minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt, or to taste

For the Topping

1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley, optional

Step-by-Step Method

1. Prepare the Chicken

Start by preheating your oven to 375°F (190°C).

Pat the chicken breasts dry with paper towels. This helps the seasoning adhere properly and encourages better browning during cooking.

Place the chicken on a cutting board and season both sides with Italian seasoning, garlic powder, paprika, salt, and black pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for approximately 5–7 minutes per side, depending on thickness, until nicely browned and cooked through.

Transfer the chicken to a plate and allow it to rest for several minutes. Once slightly cooled, cut it into bite-sized pieces or strips.