Preheat your oven to 350 degrees Fahrenheit. This step is crucial as it ensures that your dish bakes evenly and thoroughly.
Cook the fettuccine in a pot of salted water until it reaches al dente. Make sure to stir occasionally and taste a strand to check for doneness. Once ready, drain and return it to the pot.
Add in the butter and cream cheese immediately while the pasta is still hot. Stir continuously until both are melted and well blended. The heat from the pasta will help incorporate these ingredients smoothly.
Next, stir in the cottage cheese, sour cream, seasoned salt, black pepper, garlic powder, and Italian seasoning. Mix everything until the ingredients are fully combined, and you can see a creamy consistency forming.
Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly, ensuring every corner gets some creamy goodness.
Now, spread the shredded cooked chicken evenly over the top of the pasta mixture. This layering adds both flavor and texture to every bite.
Pour the Alfredo sauce over the chicken, ensuring it covers everything. Take a spatula and gently mix if needed, to distribute the sauce evenly.
Arrange the provolone cheese slices on top of the sauce. This cheese will melt beautifully, adding a wonderful gooey layer.
Sprinkle shredded mozzarella, cheddar, and Parmesan cheese over the top. These cheeses will create a golden, bubbly crust as they bake.
Bake uncovered for about 35 minutes or until the top is hot and bubbly. Keep an eye on it; you want that delicious golden color.
