Easy Alfredo Bake
I wanted to make chicken alfredo, but I wanted to try it a little bit like baked spaghetti. To make this really simple I used a package of store bought pre-cooked, sliced chicken breast I had in my freezer.
Additionally, I did not add any salt other than what I used to season the pasta water. The salt content of each ingredient was enough for our taste.
Easy Alfredo Bake
I wanted to make chicken alfredo, but I wanted to try it a little bit like baked spaghetti. To make this really simple I used a package of store bought pre-cooked, sliced chicken breast I had in my freezer.
Additionally, I did not add any salt other than what I used to season the pasta water. The salt content of each ingredient was enough for our taste.
Cooking Instructions
- 1
Preheat oven to 400°F. Spray a 9x13 inch dish with cooking spray or brush with 1 tbs olive oil. Set aside.
- 2
Crack your eggs into a large bowl, beat gently. Add alfredo sauce, basil, cottage cheese, parmesan cheese, and 1 cup mozzarella. Stir until well combined. Set aside.
- 3
Bring a large pot of water to a boil. Salt generously. Break fettuccine noodles in half and add to water. Cook 9 minutes, stirring occasionally. Reserve 1/3 cup of pasta water then drain pasta in a colander.
- 4
While noodles boil, cook mushrooms. Heat butter in a skillet over medium heat. Add mushrooms, cook until they soften and begin to exude their juices. Remove from heat and allow to cool slightly.
- 5
When noodles are done slowly drizzle the reserved pasta water into the sauce mixture, stirring constantly. Stir in chicken, and mushrooms. Add noodles and stir gently to fully incorporate.
- 6
Pour mixture into prepared dish. Top with remaining mozzarella. Cover tightly with foil. Bake 30 minutes covered. Remove from oven, carefully remove foil. Bake 15 minutes more, or until cheese is melted and edges are bubbling.
- 7
Remove from oven and let rest 10-15 minutes before serving. Enjoy!
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