Description
This Chicken Alfredo Potato Bake is the ultimate cozy, one-pan dinner. Tender roasted potatoes, juicy chicken, and creamy Alfredo sauce come together under a golden, bubbly cheese topping. It’s comforting, hearty, and ready in under an hour—perfect for weeknights or casual dinners.
Ingredients
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1 lb baby potatoes, diced
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2 cups cooked chicken, chopped or shredded
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2 tbsp olive oil (or avocado oil)
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Salt & pepper, to taste
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1 tsp Italian seasoning (or ½ tsp dried basil + ½ tsp oregano)
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1½ cups Alfredo sauce (store-bought or homemade)
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1 cup shredded mozzarella or Italian cheese blend
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¼ cup grated Parmesan
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Fresh parsley or basil, for garnish
Instructions
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Roast Potatoes
Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, pepper, and Italian seasoning. Spread in a single layer in a 9×13-inch baking dish. Roast for 25 minutes until fork-tender and golden, stirring halfway for even browning. -
Add Chicken & Sauce
Remove dish from oven. Add cooked chicken and pour Alfredo sauce over the potatoes. Gently stir to coat everything evenly. -
Add Cheese
Sprinkle shredded mozzarella over the mixture, followed by grated Parmesan. -
Bake
Return to oven and bake 10–12 minutes until cheese is melted, bubbly, and lightly golden. Optional: Broil 60–90 seconds for extra browning. -
Garnish & Serve
Let sit 5 minutes, then sprinkle with fresh parsley or basil. Serve hot with a green salad, roasted vegetables, or crusty bread.
Notes
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Crispy Potatoes: Don’t overcrowd the pan; keep pieces similar in size.
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Sauce Adjustments: If your Alfredo is very thick, thin with 1–2 tbsp milk or chicken broth.
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Make Ahead: Assemble up to Step 3 and refrigerate 24 hours; bake from cold, adding 5–10 minutes.
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Reheating: Oven or microwave works; oven preserves crispiness best.