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Chicken Fettuccine Bake
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Chicken Fettuccine Bake – Filled to the brim with Alfredo sauce, tossed with chicken, bacon & sun-dried tomatoes, ready in just 45 minutes.

Course: Main Course
Servings: 8
Calories: 332 kcal
Author: Sandra
  • 1/2 pound fettuccine boiled to al dente and drained
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 14.5 ounces chicken broth equals one can
  • 1/2 cup half-and-half
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups cooked chicken I used rotisserie, cubed or shredded
  • 1/2 cup oil packed sun-dried tomatoes drained and cut into thin strips
  • 2 slices cooked bacon crisply cooked and crumbled
  • 3 tablespoons Parmesan Cheese optional, for topping
  1. Heat oven to 350. Spray baking dish, square 8x8, or oval dish with cooking spray. Cook pasta as directed and drain.

  2. Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half and 1/2 cup grated parmesan cheese. Stir in chicken, tomatoes, and bacon.

  3. Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with 3 tablespoons of parmesan cheese. Bake uncovered about 30 minutes or until hot in the center.

Recipe Notes

I double this recipe every time and then set aside a small portion to go dish for a friend that has 2-4 people in their family that may need a quick meal.

Nutrition Facts
Chicken Fettuccine Bake
Amount Per Serving
Calories 332 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 9g 45%
Cholesterol 82mg 27%
Sodium 475mg 20%
Potassium 316mg 9%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Protein 15g 30%
Vitamin A 10%
Vitamin C 13%
Calcium 12.9%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.