Delicious and creamy! This recipe is my brother's favorite of everything that I cook, and the first one I mastered.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.

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  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

  • Heat olive oil in a skillet over medium heat; cook and stir chicken strips in the hot oil until no longer pink, about 10 minutes. Remove chicken to a bowl, leaving pan drippings in skillet. Melt margarine in the hot skillet; cook and stir mushrooms, onion, and garlic in skillet until mushrooms have softened and given up their liquid, about 5 minutes. Stir red bell pepper into mixture and sprinkle with flour. Stir to coat and cook, stirring constantly, for 1 minute.

  • Slowly mix chicken broth into vegetables, stirring to form a thick sauce; mix cream and milk into sauce. Simmer until thickened, about 1 minute. Mix 1/2 cup Swiss cheese, 1/2 cup Cheddar cheese, 1/4 cup Parmesan cheese, thyme, salt, and black pepper into sauce and simmer until cheese have melted and combined with sauce.

  • Spread half the cooked fettuccine pasta into bottom of prepared casserole dish, top with half the chicken and half the cream sauce. Repeat layers once more and sprinkle remaining 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, and 2 tablespoons Parmesan cheese over the top.

  • Bake in the preheated oven until cheese topping is nicely browned, 25 to 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

478 calories; 27.5 g total fat; 93 mg cholesterol; 427 mg sodium. 34.8 g carbohydrates; 23.6 g protein; Full Nutrition

Reviews (15)

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Most helpful positive review

Rating: 5 stars
09/13/2015
Very good, and a snap to put together. One change I made, out of necessity, was to use light cream. It was perfect--I can't imagine that it would have been any better with heavy cream. I also added a couple of shakes of red pepper flakes. Oh, yes, and I didn't layer it: I sautéed the vegetables, made the sauce, and added the cooked chicken and pasta--all in the same oven safe pan--topped it with the cheeses, and baked it. Wonderful dinner, super easy clean-up. Read More
(4)
19 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/13/2015
Very good, and a snap to put together. One change I made, out of necessity, was to use light cream. It was perfect--I can't imagine that it would have been any better with heavy cream. I also added a couple of shakes of red pepper flakes. Oh, yes, and I didn't layer it: I sautéed the vegetables, made the sauce, and added the cooked chicken and pasta--all in the same oven safe pan--topped it with the cheeses, and baked it. Wonderful dinner, super easy clean-up. Read More
(4)
Rating: 5 stars
09/13/2015
Very good, and a snap to put together. One change I made, out of necessity, was to use light cream. It was perfect--I can't imagine that it would have been any better with heavy cream. I also added a couple of shakes of red pepper flakes. Oh, yes, and I didn't layer it: I sautéed the vegetables, made the sauce, and added the cooked chicken and pasta--all in the same oven safe pan--topped it with the cheeses, and baked it. Wonderful dinner, super easy clean-up. Read More
(4)
Rating: 4 stars
05/20/2013
After I added the milk and cream, it liquified and stayed liquified. Twice, I had to add more flour-water to thicken. This recipe has a lot of ingredients and quite a few steps, and I was just a little disappointed at how it turned out. Yes, it was O.K., smelled wonderful when cooking, but the final product just didn't live up to my expectations, just a bit bland.. Not bad, but not outstanding either. Please don't let me discourage you from trying this recipe because we all have different tastes, and I did rate it at 4 stars. Read More
(4)
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Rating: 4 stars
04/06/2013
Very good recipe I did not have a red bell pepper so I used a green bell pepper and also put in some celery that I wanted to use up. I don't care for Swiss Cheese so I used Colby Jack instead. I doubled the recipe and have 2 large casseroles. One for now and one for later. Not sure if it will freeze well or not but I am going to give it a try. Read More
(1)
Rating: 5 stars
10/07/2016
Love this recipe so does my husband Read More
Rating: 4 stars
06/04/2017
I used less Parm and more Swiss Read More
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Rating: 5 stars
04/12/2017
Delicious!I made a few changes because of what I had on hand. Used Italian blend shredded cheese in place of the swiss cheese and I had no cream so I added a little more milk. Biggest thing was I used a leftover rottiserie chicken. My wife loved it more the second day. Read More
Rating: 5 stars
03/21/2017
This was amzing! I love how simple the recipe is but the favors are very complex! I grilled the two chicken breasts in garlic/ chili infused olive oil seasoned with Cajun seasoning. This made a big difference in the sauce. it had a subtle heat which was so good. I used half yellow/red onion. Biggest change I made was using cheese raveolli. The entire family loved this recipe!! This is a keeper for sure Read More
Rating: 5 stars
10/26/2015
My family loved it. My daughter is very picky so I made her a separate dish without the onions peppers or mushrooms by adding a bit of the other ingredients to a small sauce pan for her sauce. Her's tasted similar to chicken Alfredo. I used penne pasta since I did not have fettuccine. I would add more pasta and mushrooms next time. Read More
Rating: 5 stars
02/21/2018
I added Parmesan cheese in lieu of the other cheeses and let out the mushrooms. Tasted great! Read More