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
More Casserole Recipes
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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
I loved this dish!!!!
Oh so happy you did! Thanks for coming back and letting me know. Good luck!!! xo San
I love your recipe, it is delicious. I am having a dinner party and was wondering how far in advance I could prepare this? I would like to put it all together put in the fridge and then take out and bake. I really don’t want to freeze it. Thanks for your help.
Daphne – you can easily to that. I do it all the time, sometimes 2 days in advance. Enjoy! xo San
Just wondering if you have a link to this on Pinterest so I can pin it for later.
I am pretty picky about my Alfredo sauce this sauce didn’t live it up for me 🙁 I will adapt sauce from another recipe and add more bacon 🙂 my 4 yr old loved it though and she is very picky so thanks for the great idea. I will just tweak for my liking
Just found this recipe on Facebook. Had everything for it except the tomatoes, so subbed in artichokes and some mushrooms. I had fresh fettuccine so I didn’t cook it first, just added to the mixture. Can’t wait to try it tonight! Thanks for the recipe!!
I had to leave a comment & let you know I found this recipe on Pinterest. I’m so happy I did !! I made it a couple of weeks ago & my husband & I loved it !! I’ve made it again tonight & the smell of it in the oven is driving us crazy. It’s so delicious !! The only thing I changed is adding the chicken. I didn’t do that. I baked a teriyaki chicken with honey. The two are so good together. Thanks for this delicious recipe. It really is the creaminess of pasta recipes I’ve tried !!
Just made this ongoing delicious!! However I omitted the Bacon and added fresh broccoli
Wondering do you think this wonderful recipe would freeze well even sorta well? I am elderly & don’t do well in the kitchen with “hot” stuff so my daughter cooks for me. We try to stick to recipes that we can freeze i person meals as I am still allowed to use the microwave ha ha. This one looks so good I would sure like to try. Thanks and sure hope to get some feed back.
I used quinoa pasta instead and it came out yummy
This was soooo delicious. So glad I made it. I will definitely make more of ur dishes, they are the best. Thanks again for posting such a good dish.
Can someone please tell me what half and half is as i would like to make this but dont understand half and half is
Thanks
Basically, half and half is half heavy cream and half milk.
You can substitute half and half with heavy cream is you wish.
I have never tried while milk, but I imagine it would work as well.
I hope this helps.
San
Thank you so very much now I know what it is now i can go and make it tomorrow for dinner thanks heaps
How early can you make this before baking. Also, do I place this in the fridge until I bake it? Thanks!
Made this for my family… just like you said, it was easy and delicious! Thanks for sharing a fabulous recipe 🙂
We love this recipe and make it all the time! It’s my go-to for having guests over for dinner and it makes a great freezer meal for new and expecting moms!
Mariah
http://likehoneyblog.com
Made this for dinner tonight. Delicious. And forgiving. Totally forgot the half & half for the sauce. And dish was already in oven. But at hubby’s suggestion, pulled it out, dumped in half & half, gave it a stir and kept on baking. It was totally fine. And totally scrumptious. Only on purpose changes I made were using linguine (too lazy to go hunting for fettucine in cold storage — it’s all the way downstairs!), left out bacon (only person in America who doesn’t like bacon) and threw some grated mozzarella on top. Yummers!
Hi! This recipe looks great! I had a question about the butter – did you use salted or unsalted? If unsalted butter was used did you add any salt?
We had some fresh fettuccine in the fridge that needed to be eaten so i googled fettuccine recipes and yours came up and was selected for tonight’s dinner. Being an ignorant man having to cook for a post surgery wife and two young teens, I diligently converted all the measurements into metric (we live in Australia) and incorrectly guessed that 1/2 & 1/2 was some kind of American cream (I was close). In spite of that my wife (a brilliant cook) said it was lovely and the boys had two helpings. Thanks for sharing a very tasty dish. Noel.
Have you noticed a difference in making alfredo when you use fresh parmesan vs stuff like kraft in the plastic bottles? If so, what difference does it make?
Cremini mushrooms and baby bellas make a wonderful addition too. i leave out the tomatoes but love freshly grated parmesan or maybe a little asiago 🙂
I just made this tonight for 5 hungry adults and one child. It was a big hit and I DOUBLED the recipe! Just about finished , just a little left over for tomorrows lunch. I used diced fresh tomatoes instead of sun dried tomatoes.
This recipe was a huge hit and I suspect I will be making again! Thank you!
This fettuccine bake looks amazing! Fantastic flavors
Thanks, hope you enjoy!
The instructions say 1/2 1/2 pound fettuccini. Is that 1/2 pound? 1 1/2 pounds? Thanks
Thanks for catching that! It should be 1 1/2 pounds. You can add as much as you’d like though, depending on how saucy you’d like it and how many people you are serving.