A simple and satisfying casserole layering fettuccine alfredo with frozen chicken patties, marinara, and a generous topping of mozzarella and parmesan cheese. This shortcut recipe is perfect for a quick weeknight dinner.
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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.
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