Chicken Fettuccine Bake is an easy-baked pasta filled with Alfredo sauce, chicken, bacon, and sun-dried tomatoes. It’s a cozy dinner that’s ready in just 45 minutes.
This chicken pasta bake will quickly become one of your family favorites. It’s one of my family’s favorite comfort food dinners with a permanent place in our monthly dinner rotation. If you love fettuccine Alfredo with chicken, you have to try it.
This recipe takes the best of fettuccine alfredo and combines it with chicken, tangy sun-dried tomatoes, and bacon for the ultimate chicken pasta casserole. It’s hearty, warming, and guaranteed to satisfy everyone at the dinner table. It’s one of the oldest recipes on this site that I have finessed over the years – we never get tired of it.
I love this recipe because it is not dry like other pasta bakes. The sauce is so creamy when it comes out of the oven – I dare you to find even one dry noodle.
This recipe is from my dear friend and (old) workout buddy, Hilarie. I love her family. In fact, her girls, Izabella and Gabbie, were a part of our family for a long time. They have been coming to my home for daycare since they were born. A few years ago, she told me all about this dish and I, of course, had to get the recipe, as we love anything alfredo!
I’ve tweaked and adjusted the recipe over the years, and it’s a dinner I love to make repeatedly. The kids love it, and even the hubby does, despite not being the biggest fan of sun-dried tomatoes.
My favorite part of this chicken fettuccine bake is the addition of the bacon, only two slices but it adds just the right touch.
I can’t wait for you to try it!
Ingredients You Will Need
- Fettuccine
- Butter
- Flour
- Chicken broth
- Half and half
- Grated Parmesan cheese
- Shredded cooked chicken
- Sliced sun-dried tomatoes
- Crumbled cooked bacon
How Do You Make Chicken Fettuccine Bake?
Heat oven to 350. Spray baking dish; square 8×8 or oval dish with cooking spray. Cook pasta as directed and drain.
Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat.
Stir in half-and-half and 1/2 cup grated parmesan cheese. Stir in chicken, tomatoes, and bacon. Add pasta to chicken mixture; toss gently to mix well.
Spoon into baking dish. Sprinkle with three tablespoons of parmesan cheese. Bake uncovered for about 30 minutes or until hot in the center. Serve and devour!
Make It Ahead
Not only will your family love this Chicken Fettuccine Bake, but your friends will too. This makes a great freezer meal; prepare until you are about to bake it, cover it with foil, and freeze it or give it to a friend.
Have them uncover and bake, and it should be tasty. Of course, in my world, fresh is best, but this a great meal to make ahead.
Recipe Tips
Make this chicken fettuccine bake a meal by adding salad and breadsticks – yum! Enjoy, friends, one of my oldest recipes on the blog and still a favorite. XOXO San
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Chicken Fettuccine Bake
Ingredients
- 1/2 pound fettuccine boiled to al dente and drained
- 6 tablespoons butter
- 3 tablespoons flour
- 14.5 ounces chicken broth equals one can
- 1/2 cup half-and-half
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups cooked chicken I used rotisserie, cubed or shredded
- 1/2 cup oil packed sun-dried tomatoes drained and cut into thin strips
- 2 slices cooked bacon crisply cooked and crumbled
- 3 tablespoons Parmesan Cheese optional, for topping
Instructions
- Heat oven to 350. Spray baking dish, square 8×8, or oval dish with cooking spray. Cook pasta as directed and drain.
- Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half and 1/2 cup grated parmesan cheese. Stir in chicken, tomatoes, and bacon.
- Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with 3 tablespoons of parmesan cheese. Bake uncovered about 30 minutes or until hot in the center.
Notes
It sounds like a perfect recipe to me, it’s got all the ingredients I love and it’s really easy to make. I’m always short on time and a recipe like that helps a lot.
I do like this recipe. Looks so good.
I think this would be very popular at our house. I will have to try to make it!
It looks mouth watering. I want to try this dish. i think my picky husband and kids will like this. The ingredient sounds easy to find. Thanks for sharing this recipe
Love when friends share awesome recipes! This looks great, our family are pasta/cheese addicts!
It looks fantastic. I never thought to turn it into a bake like that.
Oh my goodness. This really looks pretty amazing. Would love to try it.
OMGosh that looks so delicious! My girls could even make this!
I just made this for my family. I had to make some substitutions with the ingredients I had on hand but this came out SOOO good!! This is a keeper for me – thank you for sharing your recipe!
So happy you loved it Jacquie!!! xo San
Thank you for the nice recipe.
So glad you liked it Liz! xo San
I substituted the sun dried tomatoes this time with a couple dabs of sun dried tomato pesto. It added a layer of flavor that the original recipe didn’t have. It was really good either way, but I will continue to use the pesto.
Wow sounds great, I have a recipe on here with pesto just like what you did. https://dashofsanity.com/2013/12/creamy-pesto-alfredo-chicken-fettuccine-bake/
Pesto gives anything an added layer of flavor. San
I’ve made this recipe many times – it’s one of my family’s favorite pasta dishes! Thanks for posting this delicious recipe:)
Thanks so much Diane for coming back and letting me know, made my day! xo San
Made this tonight for dinner and it was delicious! Forgot the bacon but it was good anyway 🙂 I
YUM. This looks so good. I have trouble when I add cheese to bechemel with it separating, this looks so creamy. I will try it out this weekend with the kids!!!
Ok for all of the retards that want to turn chicken fettuccine Alfredo into marinara……you are stupid and you aren’t eating the same dish …….dorks!!!!! Good recipe and don’t need to change much. I added a bit of minced garlic and it was an amazing add to it
What pasta bake will you come up with next?
So excited!!!!!!!!!!!!
i stumbled upon this recipe in pinterest and just finished making this dish and OMG!!!! Sooo good! Definitely a keeper!
Oh thanks Miley, so happy you liked it! xo San
Hello I am planning on making this and freezing it and had a few questions. First do I cook all the way than freeze? Second do I defrost then reheat when ready to cook or just stick directly in the oven? Lastly, how long did you reheat it for? Thanks!
Amanda – So, yes do cook all the way and freeze. You can leave the top layer off if you want but everything else, just do as directed. When I freeze, I first top it with wax paper, then foil, so that way if the foil rips or something there is that extra layer and it doesn’t stick to the noodles or topping. You can do two things, defrost for an hour or two, this is what my mom always did with her dishes, or you can stick it straight in the oven. Just make sure to take off the wax paper. Cover with foil and let it back for 30-45 minutes, then remove foil, check the pasta, I just stick my finger in it, then bake another 15-20 minutes or until heated through. I hope this helps! xo San