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Fettuccine Alfredo - Baked


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Rate this recipe 4.6/5 (25 Votes)


  • For the Fettuccine, combine:
  • 1 lb. dry fettuccine, snapped in half
  • 2 Cups chicken broth
  • 1 1/2 cups water
  • 1 Tbsp, minced fresh garlic
  • Minced zest and juice from 1 lemon
  • 1 tsp Kosher salt
  • Stir in:
  • 2 cups half & half
  • 2 Cups grated pecorino, Asiago, or parmesan cheese
  • 2 tsp black pepper
  • optional : cooked chicken
  • For the topping:
  • 1/2 Cup fresh bread crumbs
  • 1/3 Cup grated pecorino cheese
  • 1/4 Cup chopped fresh parsley


Cooking time 90mins


Step 1

Preheat oven to 400
For the fettuccine, combine pasta, broth, water, garlic, zest, lemon juice, and salt in a 9x13 in baking dish. Cover dish with foil and bake 20 min. Uncover dish, stir pasta with a fork, cover, and bake 20 minutes.
Stir in half & half, 2 cups cheese and pepper. Cover casserole and bake 15 minutes. Remove foil, stir casserole and if still thin, bake, uncovered, 10 minutes more.
Preheat broiler to high with rack 6 inches from element.
For the topping, combine bread crumbs, remaining pecorino, and parsley. Sprinkle topping over casserole and broil until golden, 3-5 minutes.

648 calories per serving


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