Chicken Alfredo Pasta Bake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g fettuccine pasta</li><li class="ingredients-single-item">600g boneless, skinless chicken breasts</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">3 tbsp unsalted butter</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">500ml double cream</li><li class="ingredients-single-item">250ml chicken stock</li><li class="ingredients-single-item">200g Parmesan cheese, freshly grated (plus extra for topping)</li><li class="ingredients-single-item">100g mozzarella cheese, grated</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1 tsp salt (plus extra for pasta water)</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped (for garnish)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm x 35cm (9"x13") baking dish</li><li class="equipment-single-item">Large pasta pot</li><li class="equipment-single-item">Large sauté pan or skillet</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Cheese grater</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). Lightly grease your baking dish with butter or cooking spray and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Bring a large pot of water to a rolling boil and add a generous tablespoon of salt (this flavors the pasta from within). Cook the fettuccine until it's slightly underdone (about 2 minutes less than package instructions). The pasta will continue cooking in the oven, so keeping it al dente now prevents mushiness later. Reserve 120ml of pasta water before draining.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pasta cooks, prepare the chicken. Season chicken breasts on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 75°C (165°F). Remove to a cutting board, let rest for 5 minutes (this allows juices to redistribute), then slice into strips.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned (burnt garlic becomes bitter). Sprinkle in the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste and create a roux, which will thicken your sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually pour in the chicken stock while whisking continuously to prevent lumps from forming. Once smooth, slowly add the double cream, continuing to whisk. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it begins to thicken slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce heat to low and gradually add 150g of the grated Parmesan, stirring until completely melted and smooth. The proteins in the cheese bind with the fat in the cream, creating that signature velvety texture. Add nutmeg, salt, and pepper, tasting and adjusting seasonings as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If the sauce seems too thick, add a splash of the reserved pasta water – the starchy water helps maintain the sauce's silky consistency. Combine the drained pasta with the sauce, gently tossing until every strand is coated.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer half the pasta to the prepared baking dish, arrange half the chicken slices on top, then repeat with remaining pasta and chicken. Sprinkle the remaining Parmesan and all the mozzarella evenly over the top. The combination of cheeses creates both flavor and that desirable stretchy, bubbly top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake uncovered for 20-25 minutes until the edges are bubbling and the top is golden brown with crispy cheese spots. For an extra golden top, switch to the grill (broiler) for the final 2 minutes, watching carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the bake to rest for 5-10 minutes before serving – this resting time lets the sauce set slightly so it clings better to the pasta. Garnish with fresh chopped parsley for a bright contrast to the rich dish, and serve with additional grated Parmesan on the side.</li></ol>