Chicken Alfredo Fettuccini Bake

Chicken Alfredo Fettuccini Bake

  • Prep Time: 30 minutes
  • Cook Time: 30 - 35 minutes
  • Servings: 6 - 8
  • Course: Main Dish

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

Reynolds Kitchens tip

Cut back on cleanup time by baking this creamy dinner in a disposable bakeware pan.

Ingredients

  • 4 tablespoons of butter
  • 1 small diced onion
  • 4 tablespoons of flour
  • 4 cups of milk
  • 4 ounces of shredded mozzarella cheese
  • 2 cups of shredded Parmesan cheese
  • 3 cooked and chopped boneless skinless chicken breasts
  • 1 1/2 pounds of cooked fettuccini
  • salt and pepper to taste
  • 1 tablespoon of chopped parsley for garnish
  • 1 Reynolds® Bakeware 13x9 Non-Stick Pan with Carrier

Directions

Step 1

PREHEAT the oven to 350°.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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.

Step 7

POUR the pasta into a Reynolds Bakeware® 13x9 Non-Stick Pan and evenly sprinkle on 1 cup of parmesan cheese.

Step 8

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

Step 9

SERVE hot and garnish with chopped parsley.

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