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Baked Chicken With Alfredo Sauce No Pasta

Baked Chicken With Alfredo Sauce No Pasta

Baked chicken with Alfredo sauce no pasta is a creamy, easy chicken dinner made with seasoned chicken breast, jarred Alfredo sauce, basil pesto, broccoli, and Parmesan. The chicken is browned first for better flavor, then baked until tender and surrounded by a rich, creamy sauce. It is a simple no-pasta chicken Alfredo option for a weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1½ cups jarred Alfredo sauce
  • 2 tablespoons basil pesto
  • 3 cups broccoli florets
  • 1 tablespoon olive oil
  • ⅓ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Large oven-safe skillet
  • Medium baking dish
  • Mixing bowl
  • Measuring spoons and cups
  • Tongs
  • Instant-read food thermometer
  • Aluminum foil

Method
 

  1. Preheat the oven: Heat the oven to 375°F and lightly grease a baking dish if you are not using an oven-safe skillet.
  2. Season the chicken: Pat the chicken breasts dry, then season both sides with garlic powder, Italian seasoning, salt, and black pepper.
  3. Brown the chicken: Heat olive oil in a large skillet over medium-high heat and cook the chicken for about 2–3 minutes per side. The chicken does not need to be fully cooked yet.
  4. Mix the sauce: Stir the Alfredo sauce and basil pesto together in a bowl until the pesto is evenly mixed through the sauce.
  5. Arrange the broccoli: Place the broccoli florets around the browned chicken in the baking dish.
  6. Add the Alfredo: Pour the Alfredo pesto sauce over the chicken and broccoli, making sure the chicken is well coated.
  7. Add Parmesan: Sprinkle the grated Parmesan evenly over the top.
  8. Bake: Cover the dish loosely with foil and bake for about 20–25 minutes, depending on the thickness of the chicken.
  9. Check the chicken: Remove the foil and check the thickest part of the chicken with a food thermometer. It should reach 165°F before serving.
  10. Rest and serve: Let the chicken rest for about 5 minutes, then spoon the creamy Alfredo sauce and broccoli over each serving.

Notes

  • Use evenly sized chicken breasts: Very thick breasts can take much longer to cook, so pound them to a more even thickness if needed.
  • Do not oversalt the sauce: Jarred Alfredo can already contain plenty of salt, so taste it before adding more.
  • Use small broccoli florets: Smaller pieces soften more evenly while the chicken cooks.
  • Want more pesto flavor? Stir another small spoonful of pesto into the Alfredo sauce.
  • Prefer classic Alfredo? Simply leave out the pesto.
  • Want a golden top? Remove the foil near the end of baking and let the Parmesan brown lightly.

Serving Ideas

Serve this baked chicken with Alfredo sauce no pasta with a fresh green salad, roasted asparagus, green beans, cauliflower rice, or crusty bread.
Because the Alfredo sauce is rich, a fresh or lightly acidic side works particularly well.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator and use within a few days for best quality.
Reheat gently so the Alfredo sauce does not become overly thick. A small splash of milk can help loosen the sauce.