Chicken Alfredo Bake

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 12 oz fettuccine pasta
• 2 cup heavy cream
• ½ cup unsalted butter
• 1 cup Parmesan cheese, grated
• 3 clove garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Preheat oven to 375°F (190°C). Cook fettuccine according to package directions until al dente; drain and set aside.
2. While pasta cooks, cut chicken breasts into 1-inch cubes. Season with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. In the same skillet, melt remaining butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer, stirring occasionally.
4. Reduce heat to low, then gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened. Season the Alfredo sauce with salt and pepper to taste.
5. Combine the cooked fettuccine, cooked chicken, and Alfredo sauce in a large baking dish, tossing to ensure everything is evenly coated.
6. Bake for 20-25 minutes, or until bubbly and lightly golden on top.
7. Garnish with fresh chopped parsley, if desired, before serving.