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Creamy Pesto Alfredo Chicken Fettuccine Bake

This Creamy Pesto Alfredo Chicken Fettuccine Bake is a delicious cheesy dish that combines two favorite pasta sauces making one perfect meal.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 -10
Calories 519kcal
Author Sandra

Ingredients

  • 1 pound fettuccine boiled to al dente and drained
  • 6 tablespoons butter
  • 4 ounces cream cheese
  • 3 tablespoons flour
  • 14.5 ounces chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup grated parmesan
  • 1 1/2 cups cooked chicken cubed or shredded
  • 1/2 cup pesto sauce recipe below
  • 3 tablespoons shredded Parmesan cheese

Pesto

  • 2 cup basil
  • 2 garlic cloves
  • 1/4 cup pine nuts
  • 2/3 cup olive oil
  • 1/2 cup Pecorino cheese
  • salt and pepper to taste

Instructions

Pesto

  • Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt and pepper.
  • Transfer the pesto to a large serving bowl and mix in the cheese. Set aside.
    This makes about 1 cup of sauce.

Creamy Pesto Alfredo Chicken Fettuccine Bake

  • Preheat oven to 350 degrees.
  • Spray a 9x13 dish or oval casserole 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 and stir in cream cheese until melted.
  • Stir in half-and-half. Add pesto.
  • Mix in chicken.
  • Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese.
  • Bake uncovered about 30 minutes or until hot in the center and crusted on top.

Nutrition

Calories: 519kcal | Carbohydrates: 51g | Protein: 24g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 712mg | Potassium: 382mg | Fiber: 2g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 3.7mg | Calcium: 231mg | Iron: 2.5mg