Baked Chicken Fettuccine Alfredo
Baked Chicken Fettuccine Alfredo

Do you like to eat pasta? Your appetite will surely increase if you try Baked Chicken Fettuccine Alfredo. It’s very simple with a special taste. No more feeling upset if you start your meal by eating this dish.

I love Baked Chicken Fettuccine Alfredo and make it often. If you’re looking for dinner ideas, give this dish a try.

I really enjoyed this dish. If asked if I get tired of eating it often, I don’t seem to feel bored. For me, this dish is very special and can make me eat voraciously.

The very crunchy breadcrumbs really complete the delicious taste of this dish. A creamy and cheesy alfredo sauce is able to provide a unique and delicious taste. The baked chicken blends perfectly with all the ingredients. Once you try it, you will definitely love it!

Baked Chicken Fettuccine Alfredo

Prepare time: 30 min
Cook: 30 min
Ready in: 1 hr

Enjoy the delicious taste of Baked Chicken Fettuccine Alfredo whenever you want. It’s perfect for a family dinner.


  • 12 ounces fettuccine noodles

Alfredo Sauce

  • 5 tablespoons unsalted butter
  • 4 ounces brick-style cream cheese (use full fat for best results)
  • 2 cups heavy cream (do not use milk or half-and-half)
  • 2 cups grated Parmesan cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg, optional
  • 1/2 cup pasta water, optional but recommended


  • 2 large boneless skinless chicken breasts, halved and pounded thin and uniform*
  • 1 to 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Bread Crumb Topping
  • 1/2 cup Italian-style bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons unsalted butter, melted
  • 1 cup mozzarella cheese, shredded
  • Fresh parsley, optional for garnishing

Bread Crumb Topping

  • 1/2 cup Italian-style bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons unsalted butter, melted
  • 1 cup mozzarella cheese, shredded
  • Fresh parsley, optional for garnishing


1Preheat oven to 375F and spray a 9×13 or approximately 2-quart baking dish with cooking spray; set aside.


2Pasta – To a large stockpot, cook the fettuccine according to package directions, drain, rinse, and set aside in a large bowl. Note – Save about 1 cup of pasta water for the alfredo sauce. While it cooks, make the alfredo sauce.

3Alfredo Sauce** – To a medium saucepan, combine the butter, cream cheese, heavy cream, and heat over medium-low to melt, stirring nearly constantly to melt.


4Add both cheeses, garlic powder, optional nutmeg, and stir to combine and melt the cheese.


5The alfredo sauce needs to be fairly thin because it gets poured over the fettuccine and the noodles absorb the sauce in the oven so you don’t want the sauce to be too thick. At this point, I recommend adding 1/2 cup pasta water to thin out the sauce, although eyeball and if it’s already pretty thin, you can add none or less than 1/2 cup, using your judgment.

6Pour the alfredo sauce over the fettuccine, stir and toss to combine and coat well, and transfer them to the prepared baking dish in an even, loose layer; set aside.


7Chicken – Pound the chicken to an even and uniform thickness so it cooks through in the allotted baking time.


8Drizzle it with olive oil, massage it into both sides, and sprinkle both sides of each chicken breast with salt and pepper.


9Place the chicken on top of of the fettuccine and bake for about 20 minutes. If your chicken is thicker, you may need to bake an additional 5 to 10 minutes, bake as needed until done. While it’s baking, made the bread crumb topping.

10Bread Crumb Topping – To a medium bowl, add the bread crumbs, Parmesan, melted butter, and toss with a fork until small crumbly bits form.


11Remove the baking dish from the oven, evenly sprinkle the 1 cup mozzarella cheese, and the bread crumb topping over the top, and return the the baking dish to the oven for about 5 minutes, or just until the cheese has melted and the bread crumbs are lightly golden browned.

12Optionally garnish with fresh parsley.


13Serve immediately with garlic bread, a Caesar salad, or as desired. Extra will keep airtight in the fridge for up to 5 days. I have never frozen this because cream sauces sometimes don’t tolerate the freezing/thawing process well so I’ve never tried. Reheat leftovers gently in the microwave or as desired.


*I use two very large chicken breasts, nearly 1 pound each, that I first halve. And then I pound the 4 halves to a thinner uniform thickness and recommend you do the same.

**While I recommend making your own alfredo sauce, you can also use approximately 2 cups, about 14.5 to 15 ounces, of store bought alfredo sauce, or as needed, if desired.