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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: 179 kcal
Author: Sandra
  • 1/2 lb 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 179 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 38mg 13%
Sodium 449mg 19%
Potassium 187mg 5%
Total Carbohydrates 5g 2%
Protein 5g 10%
Vitamin A 9.5%
Vitamin C 13%
Calcium 11.6%
Iron 2.6%
* Percent Daily Values are based on a 2000 calorie diet.