Baked Chicken With Alfredo Sauce
This baked chicken with Alfredo sauce features tender, juicy chicken breasts smothered in a rich homemade Alfredo sauce, blanketed with melted Parmesan and mozzarella, then baked until golden and bubbling. It hits that sweet spot between effortless and impressive, making it perfect for both weeknight dinners and entertaining.
Equipment
- 9x13-inch baking dish - Ceramic or glass recommended
- Large skillet or saucepan - For the Alfredo sauce
- Meat thermometer - To confirm chicken reaches 165°F / 74°C
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Aluminum foil
- Wooden spoon or silicone spatula
- Grater - For fresh Parmesan cheese
- Large pot - For pasta, if serving (optional)
- Oven-safe skillet or cast iron skillet - Optional, for searing chicken
Ingredients
- 4 boneless skinless chicken breasts - about 6–8 oz / 170–225g each
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Alfredo Sauce
- 4 tablespoons unsalted butter - 57g
- 4 cloves garlic - minced
- 1½ cups heavy cream - 360ml
- 1 cup Parmesan cheese - 90g, freshly grated, plus more for topping
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
For the Topping
- 1 cup shredded mozzarella cheese - 113g
- ¼ cup Parmesan cheese - 23g, grated
- 1 tablespoon fresh parsley - chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Pat chicken breasts dry with paper towels. Combine garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper in a small bowl. Drizzle chicken with olive oil, then coat evenly with the spice mixture on both sides.
- For extra flavor, heat an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden (does not need to be cooked through). Transfer to the prepared baking dish. Alternatively, place raw seasoned chicken directly in the baking dish.
- In a medium saucepan over medium heat, melt butter. Add minced garlic and cook for 1 minute until fragrant. Gradually whisk in heavy cream. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- Remove from heat and gradually whisk in 1 cup of Parmesan cheese until smooth. Season with salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
- Pour the Alfredo sauce evenly over the chicken. Top with shredded mozzarella and remaining Parmesan cheese.
- Cover tightly with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbling. Chicken is done when internal temperature reaches 165°F (74°C).
- Rest for 5 minutes uncovered before serving. Garnish with fresh parsley and serve hot over pasta, with crusty bread, or alongside roasted vegetables.
Notes
- For a silky smooth Alfredo sauce, always grate Parmesan fresh from a wedge. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Do not boil the cream mixture. A gentle simmer is all you need to prevent the sauce from breaking and turning greasy.
- If your chicken breasts are thicker than 1 inch (2.5cm), pound them to an even thickness so they cook through properly.
- Season the chicken generously with the spice blend. The rich Alfredo sauce needs well-seasoned chicken for balance and contrast.
- Baking covered first keeps the chicken moist. Removing the foil for the final 10-15 minutes creates that golden, bubbly cheese topping.
- Always let the chicken rest for 5 minutes before cutting. This allows the juices to redistribute, ensuring every bite is tender and juicy.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently with a splash of cream or broth to prevent the sauce from separating.
- This dish freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a covered baking dish at 325°F (163°C) until warmed through.
- Try adding 1 cup of baby spinach or sliced mushrooms to the sauce before baking for an easy variation.
- For a spicy twist, add ½ teaspoon of red pepper flakes to the sauce while it simmers.