Go Back
+ servings
Print Recipe
4.65 from 14 votes

Chicken Fettuccine Bake

Chicken Fettuccine Bake – Filled to the brim with Alfredo sauce, tossed with chicken, bacon & sun-dried tomatoes, ready in just 45 minutes.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: chicken alfredo bake, chicken pasta bake, chicken pasta casserole
Servings: 8
Calories: 332kcal
Author: Sandra


  • 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


  • Heat oven to 350. Spray baking dish, square 8x8, 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.


I double this recipe every time and then set aside a small portion to go dish for a friend that has 2-4 people in their family that may need a quick meal.


Calories: 332kcal | Carbohydrates: 25g | Protein: 15g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 475mg | Potassium: 316mg | Fiber: 1g | Vitamin A: 500IU | Vitamin C: 10.7mg | Calcium: 129mg | Iron: 1.3mg