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.

Baked alfredo chicken served on a plate with beans and baked broccoli.

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!

Chelsea and her son opening a can of delicious baked beans.

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! Choose good quality blocks of cheese, because they’re the stars of this recipe.
  • Alfredo sauce is a pretty common pantry staple and does double duty for this recipe — in the breading and the sauce over top 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! 

Quick Tip

If your pantry is looking pretty bare, you can restock it gradually to go easy on the family budget. Every time you’re at the store, pick one or two products to add to your inventory: proteins, tomato products, grains, and pasta are all foods you can easily use. Before you know it, your pantry will be ready to create meals without a grocery store run!

Chicken in an air fryer, before and after baking until well done with melted cheese on top.

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.

Chelsea and her boys in the kitchen, prepping the ingredients for the delicious recipe.

More Alfredo-style recipes

5 from 2 votes

Baked Alfredo Chicken

This quick and easy Baked Alfredo Chicken tastes great paired with roasted broccoli and baked beans for a fuss-free weeknight dinner!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 servings

Equipment

  • Baking pan 8 x 8-inch
  • 2 bowls

Ingredients 
 

  • Cooking spray
  • 1 pound boneless skinless chicken breasts
  • Salt and pepper
  • 1/2 cup + 1 tablespoon panko bread crumbs
  • 1 container Alfredo sauce divided
  • 1/3 cup Parmesan cheese freshly 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 oven to 400โ„‰. Spray an 8x8-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 8โ€“10 minutes, or until chicken is completely cooked through (oven thermometer reads 160โ„‰). Remove and serve on plates. Grate additional Parmesan cheese on top.

Video

Recipe Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition

Serving: 1serving | Calories: 881kcal | Carbohydrates: 21g | Protein: 70g | Fat: 54g | Saturated Fat: 26g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 2340mg | Potassium: 927mg | Fiber: 1g | Sugar: 5g | Vitamin A: 404IU | Vitamin C: 3mg | Calcium: 394mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 2 votes (1 rating without comment)

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2 Comments

  1. Jane Lindberg says:

    5 stars
    Absolutely delicious! We loved itโค๏ธ

    1. Chelsea Lords says:

      So happy to hear! Thanks Jane! ๐Ÿ™‚