Baked Alfredo Chicken

Using pantry staples, we're whipping together a simple breaded and baked alfredo chicken dish. Serve this chicken with a side of roasted broccoli and BUSH’S® Brown Sugar Hickory Baked Beans for the easiest weeknight dinner.

Course Dinner
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 297 kcal


  • 1 pound boneless skinless chicken breasts, cut into 8 equal pieces
  • Salt and pepper to taste
  • 1/2 cup + 1 tablespoon Panko
  • 1 container good quality alfredo sauce, separated
  • 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
  • Serve with: BUSH'S® Brown Sugar Hickory Baked Beans


  1. Preheat the oven to 400 degrees Spray an 8 x 8 baking pan with nonstick spray and set aside.
  2. Remove fat from the chicken and cut the pound of chicken breasts into 8 even pieces (use a food scale if possible; each piece should be 2 ounces). Season the chicken breasts on all sides with salt and pepper.

  3. Set out 2 bowls, in one place 1/3 cup alfredo sauce in the other place the Panko, freshly grated Parmesan cheese, Italian seasoning, garlic powder, and a pinch of salt and pepper.

  4. Dredge each chicken piece in the alfredo and then in the Panko mixture. Place chicken pieces in the prepared 8 x 8 pan.

  5. Bake uncovered for 20 minutes.
  6. Remove and cover with 2/3rds cup alfredo sauce and 1/2 cup freshly grated mozzarella cheese.

  7. 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. Serve alongside BUSH'S® Brown Sugar Hickory Baked Beans.

Recipe Video