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.
author’s note
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
- Chicken: Boneless skinless chicken breasts (or thighs).
- Cheese: Freshly shredded Parmesan and mozzarella.
- 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
Video
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.
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! 🙂