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 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 8-10
Calories 519kcal
Author Sandra
Ingredients
1poundfettuccineboiled to al dente and drained
6tablespoonsbutter
4ouncescream cheese
3tablespoonsflour
14.5ounceschicken broth
1/2cuphalf-and-half
1/2cupgrated parmesan
1 1/2cupscooked chickencubed or shredded
1/2cuppesto saucerecipe below
3tablespoonsshredded Parmesan cheese
Pesto
2cupbasil
2garlic cloves
1/4cuppine nuts
2/3cupolive oil
1/2cupPecorino 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.