Chicken Fettuccini Alfredo Casserole Recipe

This easy recipe is perfect for busy families. It's a great meal that even your pickiest eaters will enjoy!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 492kcal

12 ounces fettuccine pasta
24 ounces Alfredo sauce most jars are 15 ounces, so you'll need about a jar and a half
2 cups cooked chicken rotisserie chicken works great for this recipe
¾ cup bread crumbs
¾ cup grated parmesan cheese
1 cup pasta water reserved
1 tablespoon butter melted
2 ounces cream cheese softened

Preheat the oven to 350 degrees. Spray casserole dish with non stick cooking spray, set aside.
Cook the pasta to al dente in a large pot of salted boiling water. Reserve one cup of pasta before draining the pasta.
In a large mixing bowl combine the pasta sauce and cream cheese.
Next add the cooked pasta and cooked shredded chicken. Mix well to combine. You want the pasta to be super saucy. Add about a ¼ cup pasta water if needed.
Spoon the pasta mixture into the prepared casserole dish. Cover with foil and bake for 20-25 minutes until hot and bubbly.
While the casserole is baking, add the bread crumbs and parmesan cheese to a small mixing bowl. Drizzle with melted butter and mix to combine. Set aside.
Remove the aluminum foil from the casserole dish. Sprinkle with bread crumb and cheese mixture.
Place casserole back in the oven under the broiler for 1-2 minutes or until golden brown. Watch it carefully so it doesn't burn. Serve and enjoy!