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!
- 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
- 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).
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*A 32 ounce container of chicken stock is equivalent to 4 cups.
**For softer pasta, increase bake time in Step 3 to 40 minutes.