A comforting casserole with chicken, fettuccine, and creamy Alfredo sauce baked to golden perfection.
# 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)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish thoroughly.
02 - Boil fettuccine in salted water until al dente. Drain and reserve.
03 - Melt butter over medium heat in a saucepan. Add minced garlic and cook until fragrant, about 1 minute.
04 - Whisk in flour and cook for 1 to 2 minutes, stirring continuously to form a smooth roux.
05 - Gradually whisk in whole milk and heavy cream, stirring constantly until thickened, about 4 to 5 minutes.
06 - Add Parmesan cheese, salt, pepper, and nutmeg if using. Stir until smooth and cheese has melted.
07 - Add cooked chicken and drained pasta into the sauce, tossing gently until fully coated.
08 - Pour mixture into prepared baking dish. Evenly sprinkle mozzarella and Parmesan cheese on top.
09 - Bake uncovered for 20 to 25 minutes until bubbly and golden. Optionally broil for 2 to 3 minutes for a crispier crust.
10 - Allow to rest for 5 minutes before garnishing with fresh parsley and serving.
