This Easy Chicken Alfredo Bake is absolutely DELICIOUS! It’s also a dish that you really can make your own. Don’t like broccoli sub spinach. Don’t like mushrooms sub olives OR just leave all the veggies out all together.
I seem to cook quite a few variations of pasta with chicken and alfredo sauces since my family loves them! Plus it’s a great way to sneak in veggies that they don’t so easily recognize when covered in sauce 🙂
To see me preparing this dish you can click HERE.
Ingredients:
Easy Chicken Alfredo Bake
This creamy pasta dish is packed with flavor! You can also spiralize zucchini and substitute instead of noodles.
Author: Tandy
Recipe type: pasta
Ingredients
- 4-6 Boneless skinless chicken breasts
- 1- 14 oz. can artichokes, drained optional
- fresh or canned mushrooms-optional
- butter
- 1 onion, chopped-optional
- 1 T. Italian Seasoning (click here to see how to make)
- 1-2 tomatoes, diced-optional
- ¼ c. Chicken Stock
- 8 oz. cream cheese
- Fresh/frozen spinach- OR- Broccoli, frozen (if using fresh be sure to steam first)
- 2 t. garlic powder
- 1 t. black pepper
- 8 oz. mozzarella cheese
- 8 oz. parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- If using fresh onions and mushroom saute in butter for a few minutes until soft.
- Place cream cheese, chicken stock, garlic powder, Italian seasoning, and black pepper into a microwave safe bowl and heat for 1-2 minutes until soft.
- Whisk together until smooth
- Add the artichokes, spinach/broccoli, mushrooms, tomatoes, and onions to cream cheese mixture (MY MOUTH IS WATERING AT THIS POINT- IS YOURS?)
- Grease a 9x13 inch pan and lay your chicken breasts flat in the pan and season with salt and pepper ( TIP: use foil to cover your pan with for easy cleanup!)
- Pour cream cheese "yummyness" over chicken.
- Bake loosely covered for 30-35 minutes or until chicken is 165 degrees (click here to see the thermometer I use and love it)
- Uncover the last 10-15 minutes of baking and COVER ( I mean cover!) in mozzarella and parmesan cheese! This makes this dish extra decadent, creamy, and tangy!!!
- I serve this dish with a side of pasta, otherwise its a full course meal all in itself 🙂
- Enjoy!
- 4-6 Boneless skinless chicken breasts
- 1- 14 oz. can artichokes, drained optional
- fresh or canned mushrooms-optional
- butter
- 1 onion, chopped-optional
- 1 T. Italian Seasoning (click here to see how to make)
- 1-2 tomatoes, diced-optional
- 1/4 c. Chicken Stock
- 8 oz. cream cheese
- Fresh/frozen spinach- OR- Broccoli, frozen (if using fresh be sure to steam first)
- 2 t. garlic powder
- 1 t. black pepper
- 8 oz. mozzarella cheese
- 8 oz. parmesan cheese
- Preheat oven to 350 degrees.
- If using fresh onions and mushroom saute in butter for a few minutes until soft.
- Place cream cheese, chicken stock, garlic powder, Italian seasoning, and black pepper into a microwave safe bowl and heat for 1-2 minutes until soft.
- Whisk together until smooth
- Add the artichokes, spinach/broccoli, mushrooms, tomatoes, and onions to cream cheese mixture (MY MOUTH IS WATERING AT THIS POINT- IS YOURS?)
- Grease a 9×13 inch pan and lay your chicken breasts flat in the pan and season with salt and pepper ( TIP: use foil to cover your pan with for easy cleanup!)
- Pour cream cheese “yummyness” over chicken.
- Bake loosely covered for 30-35 minutes or until chicken is 165 degrees (click here to see the thermometer I use and love it)
- Uncover the last 10-15 minutes of baking and COVER ( I mean cover!) in mozzarella and parmesan cheese! This makes this dish extra decadent, creamy, and tangy!!!
- I serve this dish with a side of pasta, otherwise its a full course meal all in itself 🙂
- Enjoy!
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