Baked Alfredo Chicken is a weeknight win, made with pantry staples. Add roasted veggies and baked beans on the side for a full meal that’s quick and tasty.
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Pantry Staples To The Rescue
With back-to-school chaos and activities in full swing, easy dinner recipes are a must. And having pantry staples on hand takes that convenience up a notch, turning simple ingredients into a delicious meal.
This Baked Alfredo Chicken is a perfect example. It uses just a few fresh ingredients, with the rest coming from everyday pantry staples. It’s the go-to dinner for those busy nights when I want something easy my kids will love and I’ve got everything ready to go.
Ingredients In Baked Alfredo Chicken
- Fresh ingredients: Chicken, Parmesan, and mozzarella cheese. Freshly shred the cheese.
- Alfredo sauce: You can use canned or make your own.
- Panko breadcrumbs: Found near regular breadcrumbs, they provide a crispy coating.
- Seasoning: Salt, pepper, Italian seasoning, and garlic powder are used here.
- Side: Canned baked beans and roasted broccoli pair great with this!
How To Make Baked Alfredo Chicken
- Prep the pan and chicken: Use a food scale for even pieces so they cook evenly.
- Coat the chicken: Press the panko mixture onto the chicken for a crispy crust.
- Bake and add sauce and cheese: Use a meat thermometer to ensure the chicken is cooked through.
- Serve: Freshly grated Parmesan adds extra flavor and texture.
Quick Tips
- Use a food scale for even-sized baked alfredo chicken that cooks perfectly.
- After baking, grate fresh Parmesan on top with a microplane for the best texture.
- Always grate cheese fresh—it melts and tastes better than pre-shredded.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat baked alfredo chicken in the oven or microwave until heated through.
More Alfredo Style Recipes
Baked Alfredo Chicken
Equipment
Ingredients
- Cooking spray
- 1 pound boneless, skinless chicken breasts
- Salt and pepper
- 1/2 cup + 1 tablespoon panko breadcrumbs
- 1 container Rao’s Alfredo divided
- 1/3 cup Parmesan cheese freshly grated on a zester, 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.
- Remove fat from chicken and cut into 8 even pieces (use a food scale if possible; each piece should weigh 2 ounces). Season chicken on all sides with salt and pepper.
- Set out 2 bowls. Place 1/3 cup Alfredo sauce in one. In the other, place panko, freshly grated Parmesan cheese, Italian seasoning, garlic powder, and a pinch of salt and pepper.
- Dredge each chicken piece in the Alfredo and then in the panko mixture. Place chicken pieces in the prepared pan.
- Bake uncovered for 20 minutes.
- Remove and cover with 2/3 cup Alfredo sauce and 1/2 cup freshly grated mozzarella cheese.
- Return to oven and bake for another 8–10 minutes, or until chicken is completely cooked through (thermometer reads 160°F). Remove and serve. Grate additional Parmesan cheese on top.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious! We loved it❤️
So happy to hear! Thanks Jane! 🙂