Baked Four Cheese Chicken Fettuccine Alfredo

First of all, Happy Leap Day everyone!

Monday I was fortunate enough to receive some bone grafting in my lower jaw… which in turn requires me to be on soft chew for a while. Lucky for me my wonderful grandmother brought us TWO delicious soft and wonderful meals to help out. The first of these meals was sooo amazing I texted her while were were still eating it to ask for the recipe. Seriously I debated eating it again for breakfast the next morning! {Don’t worry, I managed to refrain myself until lunch.} Anyways she was kind enough to allow me to share it and she filled me in on all the modifications she made to make it gluten free & wonderful.

Baked 4 Cheese Fettuccini Alfredo

Kate Bro
Classic chicken fettuccini alfredo, baked into a savory dish
Prep Time 20 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Italian
Servings 12 servings


  • 1 medium pot
  • 1 Large Skillet
  • 1 2.5 Qt Baking Dish or deep 9x13 pan


  • 1 box fettuccini gluten free
  • 1 can cream of mushroom soup gluten free
  • 8 oz cream cheese
  • 1 cup heavy whipping cream
  • ½ cup butter
  • cups Parmesan cheese
  • ¾ cup Mozzarella cheese
  • ¾ cup Swiss cheese
  • cups chicken cubed or shredded


  • Boil pasta: while pasta is cooking, cook chicken & cut/shred into bite size pieces
  • Preheat oven to 350.
  • In deep skillet combine soup, all cheeses (reserve ½ cup of Parmesan for topping,) cream, and butter. Stir until melted then add cubed chicken and strained pasta.
  • After mixing, transfer everything to baking dish & top with remaining ½ cup of Parmesan.
  • Cover and bake for 25 minutes, then uncover and bake for 5-10 additional minutes {until golden brown.}
Keyword Pasta


Needless to say, this did not last long. And I have a feeling I’ll be making it again soon. Thanks grandma!


— RECIPE CARD (click to save to Pinterest) —



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