This Baked Chicken Alfredo recipe is the perfect combination of tender chicken, creamy sauce, and flavorful herbs. It's a crowd-pleasing dish that is easy to prepare and will impress your family and friends. The chicken is marinated in a tangy blend of spices and then baked to perfection. The creamy alfredo sauce is made from scratch with butter, garlic, cream, and parmesan cheese. Serve it over your favorite pasta for a comforting and satisfying meal. Get ready to indulge in a restaurant-quality dish right at your own dining table.
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 1/4 cup chopped fresh parsley
- 12 ounces fettuccine pasta, cooked and drained
Directions
- Preheat the oven to 400°F (200°C).
- In a small bowl, combine the salt, black pepper, dried basil, dried oregano, and garlic powder.
- Place the chicken breasts on a baking sheet and brush them with olive oil. Sprinkle the spice mixture evenly over both sides of the chicken.
- Bake the chicken in the preheated oven for 25-30 minutes or until it reaches an internal temperature of 165°F (74°C).
- While the chicken is baking, prepare the alfredo sauce. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Pour in the heavy cream and bring it to a simmer. Cook for 5 minutes, stirring occasionally.
- Reduce the heat to low and gradually whisk in the parmesan cheese until smooth and creamy.
- Remove the chicken from the oven and let it rest for 5 minutes. Then, slice it into thin strips.
- Add the cooked fettuccine pasta to the skillet with the alfredo sauce. Toss to coat the pasta evenly.
- Place the chicken strips on top of the pasta and garnish with chopped fresh parsley.
- Serve the Baked Chicken Alfredo immediately and enjoy!
