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Baked Chicken Breast in Alfredo Sauce Recipe
Ash Tyrrell

Baked Chicken Breast in Alfredo Sauce Recipe

When I first tried making baked chicken breast in Alfredo sauce, I honestly didn’t expect it to turn out this good. The chicken came out so juicy, and the creamy garlic Alfredo sauce made it feel like a restaurant-style dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless chicken breasts – I prefer fresh over frozen for better texture and juiciness.
  • 2 cups Alfredo sauce – homemade gives a fresher taste but store-bought works great for speed.
  • 3 cloves garlic minced – fresh garlic boosts the flavor of the sauce.
  • ½ cup grated Parmesan cheese – grate it fresh for a richer nuttier taste.
  • 1 cup shredded mozzarella cheese – melts beautifully and gives that gooey top layer.
  • 1 tablespoon olive oil – helps keep the chicken from sticking and adds flavor.
  • ½ teaspoon salt – enhances all the flavors in the dish.
  • ½ teaspoon black pepper – adds a mild kick and depth.
  • ¼ teaspoon garlic powder – for extra garlicky goodness in the seasoning.

Method
 

  1. Start by setting your oven to 375°F (190°C). Lightly grease your baking dish with olive oil so the chicken doesn’t stick during baking.
  2. Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, and garlic powder to lock in flavor.
  3. If you’re making it from scratch, heat butter, cream, and garlic in a saucepan over medium-low heat. Stir until it thickens, then add Parmesan for a smooth, creamy sauce.
  4. Place the chicken in the baking dish and pour Alfredo sauce over each piece. Let it sit for 15–20 minutes so the flavors soak in. Put the dish in the oven and bake uncovered for 25–30 minutes. Use a meat thermometer to check the internal temperature—it should be 165°F.
  5. Sprinkle mozzarella and extra Parmesan on top. Return to the oven for about 10 minutes until the cheese melts and turns golden. Take it out, garnish with chopped parsley or basil, and serve while it’s hot and bubbly.

Notes

  • Let the chicken rest for 5 minutes before slicing—it stays juicier.
  • Always check the internal temperature to avoid overcooking.
  • Add the cheese toward the end so it melts perfectly without burning.
  • If using store-bought Alfredo, choose one with fewer preservatives for a fresher taste.