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Cheesy Chicken Alfredo Casserole
Traditionally in Italy, Alfredo is a pasta dish made with fettuccine. Melted Parmesan cheese and butter emulsify with cream to form a smooth coating. With some extra Italian seasoning and cubed chicken, this baked dish is as comforting as it is tasty.
- Prep Time: 20 minutes
- Marination Time: 8 hours
- Cook Time: 50 minutes
- Total Time: 9 hours 10 minutes
- Yield: Serves 6-8 1x
- Category: Entrées
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 cup Italian salad dressing
- 1 teaspoon Italian seasoning
- 1 pound fettuccine
- 2 tablespoons olive oil
- 1 tablespoon finely minced garlic
- 8 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups half-and-half
- 2 ounces cream cheese, room temperature
- 2 cups shredded Italian cheese blend
- 1 cup grated Parmesan cheese
- Salt and freshly ground black pepper
Instructions
- Toss the chicken, salad dressing, and Italian seasoning together and allow to stand for at least 30 minutes or up to 8 hours refrigerated.
- Preheat the oven to 350 degrees F and lightly coat a 9 × 13-inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil, add the fettuccine, and cook until al dente. Drain and return it to the pot.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and garlic and sauté, stirring often, until the chicken is lightly cooked, about 5 minutes. Using a slotted spoon, transfer to the pot with the cooked pasta and toss to combine.
- In the empty skillet, melt the butter over medium heat and whisk in the flour, cooking and whisking constantly for 1 minute until the mixture is foamy and light-colored. Stir in the half-and-half and cream cheese and whisk until the sauce is thickened, about 4 minutes. Toss with the pasta and chicken, adding 1 cup of the Italian cheese blend and ½ cup of the Parmesan. Add salt and pepper to taste.
- Pour into the baking dish and top with the remaining cheese blend and finally the remaining Parmesan. Bake for 30 minutes, until bubbling and the top is golden brown. Serve.
