Comforting casserole featuring chicken, fettuccine, Alfredo sauce, and a cheesy baked topping.
# Components:
→ Pasta and Proteins
01 - 12 oz fettuccine pasta
02 - 2 cups cooked chicken breast, diced or shredded
→ Sauce
03 - 4 tbsp unsalted butter
04 - 3 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 3 cups whole milk
07 - 1 cup heavy cream
08 - 1 1/2 cups freshly grated Parmesan cheese
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper
11 - 1/4 tsp ground nutmeg (optional)
→ Topping
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup freshly grated Parmesan cheese
14 - 2 tbsp chopped fresh parsley (optional)
# Method:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil fettuccine in salted water until al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute.
04 - Whisk in flour and cook for 1 to 2 minutes, stirring constantly to form a roux.
05 - Gradually whisk in whole milk and heavy cream, stirring until sauce thickens, approximately 4–5 minutes.
06 - Stir in Parmesan cheese, salt, black pepper, and nutmeg until cheese has melted and sauce is smooth.
07 - Add cooked chicken and drained fettuccine to the sauce. Toss to evenly coat.
08 - Transfer mixture to the prepared baking dish. Evenly sprinkle mozzarella and Parmesan on top.
09 - Bake for 20 to 25 minutes until bubbly and golden brown. Optionally broil for 2 to 3 minutes for a crispier top.
10 - Let stand five minutes before garnishing with fresh parsley and serving.
