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 Time 20

Cook Time 30

Total Time 50

Servings

Calories 332kcal

Author Sandra

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 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.

Notes

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.

Nutrition