A comforting casserole with chicken, fettuccine, Alfredo sauce, and a golden cheese topping.
# Components:
→ Pasta and Proteins
01 - 12 oz fettuccine pasta
02 - 2 cups cooked chicken breast, diced or shredded
→ Sauce
03 - 4 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 3 cups whole milk
07 - 1 cup heavy cream
08 - 1 1/2 cups freshly grated Parmesan cheese
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
→ Topping
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup freshly grated Parmesan cheese
14 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil salted water in a large pot and cook fettuccine until al dente. Drain and set aside.
03 - In a saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
04 - Whisk in the flour and cook for 1 to 2 minutes to form a roux base.
05 - Gradually whisk in whole milk and heavy cream, stirring constantly until sauce thickens, approximately 4 to 5 minutes.
06 - Stir in Parmesan cheese, salt, black pepper, and nutmeg, mixing until cheese melts and sauce is smooth.
07 - Add cooked chicken and drained pasta to the sauce and toss to coat thoroughly.
08 - Transfer mixture to the prepared baking dish. Evenly sprinkle mozzarella and Parmesan cheese over the top.
09 - Bake uncovered for 20 to 25 minutes until bubbly and golden. Optionally, broil for 2 to 3 minutes for a crispier top.
10 - Let the dish stand for 5 minutes before garnishing with fresh parsley and serving.
