Baked Alfredo Chicken

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Using pantry staples, we’re whipping together a simple breaded and Baked Alfredo Chicken. Serve this chicken with a side of roasted veggies and some baked beans for the easiest weeknight dinner.

Overhead image of Baked Alfredo Chicken.

Pantry staples to the rescue

With the craziness of back-to-school time and various activities starting up, we rely on easy dinner recipes. But there’s one thing that makes those dinners even easier: having pantry staples on hand that can whip together into a delicious meal.

A dinner made from shelf-stable favorites can be a lifesaver, and this Baked Alfredo Chicken is just that. It relies on just a few fresh ingredients, but for the rest of the recipe we’re using everyday pantry staples!

Image of Chelsea and her son opening a can of beans for Baked Alfredo Chicken.

Baked Alfredo Chicken ingredients

  • For the fresh ingredients we’ve got chicken, Parmesan, and mozzarella cheese. Both cheeses have quite a long shelf life, so you might even have those already on hand! Grab good quality blocks of cheese, because they’re the star of this recipe.
  • Alfredo sauce is a pretty common pantry staple and does double duty for this recipe — in the breading and the sauce overtop the chicken.
  • Panko is a Japanese-style breadcrumb, traditionally used as a coating for deep-fried foods. It’s amazing on this chicken! You can typically find panko near regular breadcrumbs in your store. If you only have standard breadcrumbs in your pantry, those will work as well (less crispy but still good).
  • We season the chicken with salt and pepper and then add some Italian seasoning and garlic powder to the breading — again, all basic pantry staples.
  • Last, but not least, serve some canned baked beans on the side, which should always be in your pantry! 

Image of the chicken in a pan, before and after baking.

Quick tips

  • If you have a food scale, use it! When they’re all the same size, the chicken will cook evenly, and nothing can get that more correct than a scale.
  • Right after pulling Baked Alfredo Chicken from the oven, grate some Parmesan on top, using a microplane for the best texture.
  • Freshly grate the cheese instead of using packaged shredded cheese; it melts and tastes better!
  • The best way to tell when the chicken is done is use an accurate meat thermometer. Ensure the thickest part of the chicken reads 160 degrees F.

Image of Chelsea and her boys in the kitchen, prepping the ingredients for baked Alfredo Chicken.

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Baked Alfredo Chicken

5 from 1 vote
Using pantry staples, we're whipping together a simple breaded and Baked Alfredo Chicken. Serve this chicken with a side of roasted broccoli and some baked beans for the easiest weeknight dinner.
Print Recipe

Baked Alfredo Chicken

5 from 1 vote
Using pantry staples, we're whipping together a simple breaded and Baked Alfredo Chicken. Serve this chicken with a side of roasted broccoli and some baked beans for the easiest weeknight dinner.
Course Dinner, Main Course
Cuisine American
Keyword baked alfredo chicken, chicken alfredo
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 -4 servings
Calories 297kcal
Cost $7.81

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 8 equal pieces
  • salt and pepper to taste
  • 1/2 cup + 1 tablespoon panko bread crumbs
  • 1 container good quality alfredo sauce, divided
  • 1/3 cup freshly grated Parmesan cheese (grated on a microplane), plus more for serving
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon roasted garlic powder
  • 1/2 cup freshly grated mozzarella cheese

Instructions

  • Preheat the oven to 400 degrees F. Spray an 8x8-inch baking pan with nonstick spray and set aside.
  • Remove fat from the chicken and cut the chicken breasts into 8 even pieces (use a food scale if possible; each piece should weigh 2 ounces). Season the chicken breasts on all sides with salt and pepper.
  • Set out 2 bowls. Place 1/3 cup alfredo sauce in one, and panko, freshly grated Parmesan cheese, Italian seasoning, garlic powder, and a pinch of salt and pepper in the other.
  • 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 the oven and bake for another 8-10 minutes, or until the chicken is completely cooked through (oven thermometer reads 160 degrees F). Remove and serve on plates. Grate additional Parmesan cheese right over top.

Video

Nutrition Facts

Serving: 4servings | Calories: 297kcal | Carbohydrates: 12g | Protein: 39.4g | Fat: 9.2g | Cholesterol: 99.7mg | Sodium: 635.9mg | Fiber: 0.9g | Sugar: 1.7g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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