Chicken Fettuccine Casserole
Course: Casserole, Chicken, Main CourseThis delightful chicken fettuccine casserole is a comfort food champion with a flavorful twist, courtesy of the hidden gem—sun-dried tomatoes. Historically, this casserole is a contemporary take on traditional Italian-American cuisine. While the exact historical specifics might be a bit murky, pasta dishes like this gained popularity in the American culinary landscape in the mid-20th century.
Taste-wise, this casserole presents a medley of flavors that seamlessly blend, providing a subtle yet remarkable taste thanks to the sun-dried tomatoes. The unique blend creates a harmony that’s hard to decipher when you’re savoring the dish, leaving diners guessing about those flavorful chunks that add an extra zing—mushrooms? Nope, it’s the sun-dried tomatoes working their magic.
Calorie-wise, it’s a creamy, indulgent treat, rich in textures and flavors, best saved for special occasions or those times when a hearty, fulfilling meal is just what you need. While it might not be the lightest on the calorie scale, its flavors and textures make it a comforting delight.
It’s like a secret ingredient in a great recipe—just a small element that transforms the whole dish. Similarly, the sun-dried tomatoes sneak in their unique flavor, enhancing the overall experience. This casserole is a warm, hearty embrace that’s perfect for an occasional treat, delivering comfort and flavor in every bite.
Taste-wise, this casserole presents a medley of flavors that seamlessly blend, providing a subtle yet remarkable taste thanks to the sun-dried tomatoes. The unique blend creates a harmony that’s hard to decipher when you’re savoring the dish, leaving diners guessing about those flavorful chunks that add an extra zing—mushrooms? Nope, it’s the sun-dried tomatoes working their magic.
Calorie-wise, it’s a creamy, indulgent treat, rich in textures and flavors, best saved for special occasions or those times when a hearty, fulfilling meal is just what you need. While it might not be the lightest on the calorie scale, its flavors and textures make it a comforting delight.
It’s like a secret ingredient in a great recipe—just a small element that transforms the whole dish. Similarly, the sun-dried tomatoes sneak in their unique flavor, enhancing the overall experience. This casserole is a warm, hearty embrace that’s perfect for an occasional treat, delivering comfort and flavor in every bite.
Ingredients
200 g (7 oz) Fettuccine pasta
3 tablespoons butter
2 tablespoons all-purpose flour
1 cups chicken broth
100 ml (3.5 oz) half-and-half Cream
2 small chicken breast (diced)
100 g (3.5 oz) oil-packed sun-dried tomatoes, drained and cut into thin strips
250 g (9 oz) chopped bacon
3 tbsp shredded Parmesan cheese
2 tbsp bread crumbs
3 tbsp vegetable oil
Directions
- Fry chopped bacon in vegetable until golden brown. Set aside.
- In the same skillet, saute the chicken until golden brown. You can add your favorite spices if you like. I add ground black pepper and paprika. Set the chicken aside.
- Cook the pasta in salted water according to the instructions. Drain the water, then add a little vegetable oil to and stir.
- In a small frying pan, saute the flour until golden brown, stirring constantly with a spatula. Many people do not toast the flour in this recipe, but they don’t know it is the toasted flour that gives this sauce its special flavor.
- Add butter to the toasted flour, cook for 1 minute until the butter has dissolved.
- Add chicken broth and half-and-half Cream to the pan. Cook the sauce, stirring constantly with a spatula until thickened. If you have any lumps, use an immersion blender to blend the sauce. The sauce is ready!
- Add sun-dried tomatoes, bacon, chicken and your sauce to the pan with the cooked fettuccine pasta. Stir everything with a spatula until fully combined.
- Place the mixture in a baking dish.
- In a small bowl, combine Parmesan and bread crumbs.
- Sprinkle the Parmesan and bread crumb mixture on top of the pasta and bake it for 30 minutes at 180 degrees C° (350 F) in a preheated oven. The pasta on top should turn out golden colored with a crispy topping.
- Serve hot, you can save the dish for the next day and reheat it in the microwave, but the best flavor is hot fresh casserole straight from the oven.
