Can I Use Other Pasta Shapes For Chicken Fettuccine Alfredo?

In theory, you can use this oven technique (and the sauce) with any pasta shape, however different shapes will have different cook times and require different amounts of liquid, as you’ll see in my No-Boil Pasta Bake and my No-Boil Baked Feta Pasta . Tag me in your experiments as you try different pasta shapes, I’d love to see your results and combinations!

Can I Use Chicken Breasts Instead?

Chicken breast can be used instead of chicken tenderloin, however it can sometimes become rubbery from boiling in the liquid. Chicken tenderloins always stay tender throughout the cooking process and are quicker and easier to cut during prep time. If you don't want to use tenderloins, I'd go with boneless skinless chicken thighs cut into bite-sized pieces.

Can I Use Pre-Grated Cheese In Alfredo Sauce?

The pre-grated, packaged Parmesan cheese at the grocery store contains additives to prevent the grated cheese from clumping. These are often called “non-caking or non-clumping agents.” Because of this, the cheese might not fully melt, resulting in a grainy sauce. Invest the few minutes it takes to grate the cheese yourself. It will keep the additives out of your homemade food, and make a better sauce, too.

Can This Be Made Into A Vegetarian Pasta Bake?

Simply by removing the chicken or substituting it with drained canned legumes, this recipe can easily convert to a vegetarian version. You can also add fresh spinach, escarole, or chopped broccoli just before adding the cream mixture to the fettuccine.

Can A Different Kind Of Cheese Be Used?

Yes! Actually, my kids don't like Parmesan cheese very much so often make this with finely shredded mozzarella cheese, or with half Parmesan and half mozzarella. When choosing a cheese to substitute, just make sure you like the flavor of it, because it's a main part of the dish and the flavor really does come through.

Chicken Pasta Bake With Creamy Alfredo Sauce

Name: Chicken Pasta Bake With Creamy Alfredo Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 (32 oz.) carton chicken stock*, divided; 1 cup water; 1 and ½ tsp. salt, divided; 1 lb. uncooked dry fettuccine noodles; 1 and 1/2 pounds raw chicken tenderloins, cut into bite-sized pieces; 1 cup heavy cream; 2 tsp. cornstarch; 2 tsp. garlic powder; ½ tsp. black pepper; 8 oz. freshly grated Parmesan cheese

DESCRIPTION

This is the easiest, and the tasties, chicken pasta bake! The fettuccine noodles and the chicken cook right in the baking dish along with a creamy, cheese sauce. Note that I recently retested this recipe and simplified and changed it a little bit. I’ve swapped out 1 cup of the stock for 1 cup of water so that you only need to buy 1 carton of stock. I also omitted the 1 tablespoon of melted butter that was in the sauce since it turns out perfectly without it. I’ve also increased the amount of chicken by 1/2 of a pound so that it is a better portion of chicken for 6 servings. I hope you enjoy these changes!

Ingredients

Units Scale

1 (32 oz.) carton chicken stock*, divided
1 cup water
1 and 1/2 tsp. salt, divided
1 lb. uncooked dry fettuccine noodles
1 and 1/2 pounds raw chicken tenderloins, cut into bite-sized pieces
1 cup heavy cream
2 tsp. cornstarch
2 tsp. garlic powder
1/2 tsp. black pepper
8 oz. freshly grated Parmesan cheese

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Instructions

Preheat oven to 425°F.
In a 9×13-inch casserole dish, combine 3 cups of the chicken stock, the water, and 1 teaspoon of the salt.
Add the fettuccine. Use tongs to move pasta around so that it’s submerged and well coated in liquid.
Distribute chicken evenly overtop of pasta.
Cover tightly with aluminum foil. Place pan in oven. Bake 30 minutes.**
In a 4-cup measuring cup or medium bowl whisk together the remaining 1 cup of chicken stock, remaining ½ teaspoon of salt, the cream, cornstarch, garlic powder, and pepper until no lumps remain. Set aside.
Remove baking dish from oven, remove foil. Using tongs, toss pasta to separate. Pour cream mixture over pasta. Add cheese, toss well to coat.
Cover baking dish with foil. Place pan in oven. Bake 10 minutes more.
Remove baking dish from oven, immediately toss pasta to coat in sauce. Let stand uncovered for 5 minutes before serving (the sauce will thicken in this short time).

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!

Notes

*A 32 ounce container of chicken stock is equivalent to 4 cups.

**For softer pasta, increase bake time in Step 3 to 40 minutes.