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White plate of chicken fettuccine alfredo sprinkled with black pepper and fresh parsley.

Chicken Pasta Bake With Creamy Alfredo Sauce

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Rest Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American

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!

Listen to me explain briefly about how to make this pasta, with some great tips along the way, by clicking the play button below:

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Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 425°F.
  2. In a 9×13-inch casserole dish, combine 3 cups of the chicken stock, the water, and 1 teaspoon of the salt.
  3. Add the fettuccine. Use tongs to move pasta around so that it’s submerged and well coated in liquid.
  4. Distribute chicken evenly overtop of pasta.
  5. Cover tightly with aluminum foil. Place pan in oven. Bake 30 minutes.**
  6. 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.
  7. Remove baking dish from oven, remove foil. Using tongs, toss pasta to separate. Pour cream mixture over pasta. Add cheese, toss well to coat. 
  8. Cover baking dish with foil. Place pan in oven. Bake 10 minutes more.
  9. 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.