This baked chicken parmesan fettuccine alfredo combines creamy alfredo pasta, frozen breaded chicken patties, and marinara sauce in a single casserole dish topped with mozzarella and parmesan cheese. It's a shortcut Italian-American comfort dish designed for quick weeknight meals.
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Preheat your oven to 375°F (190°C).
Cook the fettuccine pasta in salted water according to package directions.
Drain the cooked pasta and place it in a large baking dish.
Pour the alfredo sauce over the pasta and toss until evenly coated.
Arrange the frozen chicken patties in a single layer on top of the fettuccine.
Bake for 20 minutes to heat through and get some browning on the patties.
Remove the dish from the oven. Spoon marinara sauce over each chicken patty.
Sprinkle the shaved parmesan cheese over the marinara sauce.
Top with slices of fresh mozzarella, placing about two slices on each patty.
Sprinkle generously with Italian seasoning.
Return the dish to the oven and bake uncovered for another 15-20 minutes, or until the cheese is melted and bubbly.
Let it cool slightly before serving.
Store covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through, or microwave individual portions for 2–3 minutes.
Yes. Pound boneless, skinless chicken breasts thin, bread them, and bake at 375°F for 15–18 minutes until golden before layering into the casserole.
Do not overbake. Cover with foil for the first 20 minutes at 375°F, then uncover to brown the cheese for 10–12 minutes until bubbly around the edges.
Yes. Assemble the casserole, cover tightly with plastic wrap, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if baking from cold.
Shredded mozzarella works equally well. Use 8 oz and sprinkle it over the marinara layer before the final parmesan topping.
This casserole serves 4–6 people as a main dish, depending on portion size and sides.
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