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!
Servings: 2 servings
Cost: $7.81
Equipment
- 2 bowls
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 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 8–10 minutes, or until chicken is completely cooked through (thermometer reads 160°F). Remove and serve. Grate additional Parmesan cheese on top.
Video
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