Baked Chicken With Alfredo Sauce is an easy weeknight dinner made from pantry staples. Pair it with roasted vegetables and baked beans for a filling, quick meal the whole family will enjoy.
author’s note
Pantry staples to the rescue
Back-to-school schedules and after-school activities make easy dinners a necessity. Having a few pantry basics on hand lets you pull together a satisfying meal quickly without sacrificing flavor.
This baked chicken with Alfredo sauce uses a handful of fresh ingredients and common pantry items. It’s a dependable go-to on busy nights — simple to prepare and kid-approved.
Baked Chicken With Alfredo Sauce Ingredients
| Ingredient | Notes & Tips |
|---|---|
| Chicken | Boneless, skinless breasts or thighs both work. Thighs stay juicier. |
| Cheese | Freshly shredded Parmesan and mozzarella melt better and taste best. |
| Alfredo Sauce | Store-bought Alfredo is convenient; homemade works if you have time. |
| Panko Breadcrumbs | Panko gives a light, crispy crust. |
| Seasoning | A simple mix of salt, pepper, Italian seasoning, and garlic powder adds plenty of flavor. |
How To Make Baked Chicken With Alfredo Sauce
- Prep the pan and chicken: Preheat the oven to 400°F. Spray an 8×8-inch baking pan with cooking spray. Trim excess fat and cut the chicken into even pieces so they cook uniformly.
- Coat the chicken: Place some Alfredo sauce in one bowl and the panko mixture (panko, freshly grated Parmesan, Italian seasoning, garlic powder, salt, and pepper) in another. Dredge each piece first in Alfredo, then press into the panko so it adheres.
- Bake, then add sauce and cheese: Arrange the coated pieces in the prepared pan and bake uncovered for 20 minutes. Remove, spoon additional Alfredo over the chicken, and top with shredded mozzarella. Return to the oven and bake another 8–10 minutes, until the internal temperature reaches 160°F and the cheese is melted.
- Serve: Finish with freshly grated Parmesan before serving. This dish pairs nicely with roasted broccoli and baked beans for a complete dinner.
chelsea’s recipe tip
My Top Tips For Success
- Use a food scale to portion chicken into even pieces so everything finishes at the same time.
- Grate fresh Parmesan with a microplane for the best texture and flavor.
- Always shred cheese fresh — it melts more smoothly than pre-shredded varieties.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
More Alfredo Style Recipes:
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Chicken Broccoli Alfredo Recipe
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Low Calorie Chicken Alfredo
Pasta And Pizza
Sausage Alfredo Pasta
Dinner
Creamy Pesto Pasta Recipe
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Baked Alfredo Chicken
By Chelsea Lords
This quick baked Alfredo chicken is great with roasted broccoli and baked beans for an easy weeknight dinner.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 servings
Equipment
-
8 x 8-inch baking pan
Ingredients
- Cooking spray
- 1 pound boneless, skinless chicken breasts (or thighs)
- Salt and pepper
- 1/2 cup + 1 tablespoon panko breadcrumbs
- 1 container Alfredo sauce (divided)
- 1/3 cup Parmesan cheese, freshly grated, plus more for serving
- 1 teaspoon Italian seasoning
- 1/2 teaspoon roasted garlic powder
- 1/2 cup freshly shredded mozzarella cheese
Instructions
- Preheat oven to 400°F. Spray an 8×8-inch baking pan with cooking spray and set aside.
- Trim fat from the chicken and cut into 8 even pieces (about 2 ounces each). Season all sides with salt and pepper.
- Place 1/3 cup Alfredo sauce in a shallow bowl. In another bowl combine panko, freshly grated Parmesan, Italian seasoning, garlic powder, and a pinch of salt and pepper.
- Dredge each piece of chicken first in the Alfredo, then in the panko mixture, pressing the crumbs to adhere. Place pieces in the prepared pan.
- Bake uncovered for 20 minutes.
- Remove from oven. Spoon 2/3 cup Alfredo sauce over the chicken and sprinkle with 1/2 cup shredded mozzarella.
- Return to the oven for 8–10 minutes more, or until chicken is cooked through (internal temperature about 160°F). Remove and serve, topping with additional grated Parmesan if desired.
Recipe Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Nutrition
Serving: 1 serving | Calories: 881 kcal | Carbohydrates: 21 g | Protein: 70 g | Fat: 54 g
Nutrition information is automatically calculated and should be used as an approximation.