Save This Alfredo Sundried Tomato Chicken Bake is the ultimate comfort meal for busy nights and special gatherings alike. Tender chicken breasts soak up a creamy Alfredo sauce accented with the bright flavor of sundried tomatoes, all crowned with gooey layers of mozzarella and Parmesan. It is a dish that brings warmth and cheer to the table, no matter the season.
The first time I made this I served it on a chilly fall night and the smell had everyone hovering near the oven. My family always asks for seconds and the leftovers are just as satisfying.
Ingredients
- Chicken breasts: choose boneless skinless for juicy tenderness. Look for plump pieces with even thickness to ensure even cooking
- Olive oil: brings richness and helps the seasoning cling to the chicken. Extra virgin is best for flavor
- Salt: enhances every ingredient and helps chicken stay juicy. Use kosher or sea salt for pure taste
- Black pepper: adds a gentle bite balancing the creaminess. Freshly cracked is best
- Garlic powder: boosts savoriness and convenience while spreading flavor evenly
- Jarred Alfredo sauce: the shortcut to creamy luxury. Choose a brand with minimal additives for best flavor and always check for gluten if needed
- Sundried tomatoes in oil: deliver sweet tangy punches throughout. Slice thin and pat dry for even distribution and to avoid extra oil
- Shredded mozzarella cheese: gives that classic bubbly surface. Freshly grated melts best
- Grated Parmesan cheese: sharpens the sauce and delivers umami. Buy whole and grate yourself if possible for fullest flavor
- Dried Italian herbs (basil oregano and thyme): layer on aroma and hint at a deli favorite
- Chopped fresh parsley: brings a pop of color and freshens the whole dish. Flat-leaf parsley gives the best flavor and a simple snip with scissors gets it on the plate
Instructions
- Preheat and Prep:
- Set your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Lightly grease a 9 by 13 inch baking dish so nothing sticks and you keep all the rich sauce in the pan
- Season the Chicken:
- Pat chicken breasts dry with paper towels to help the flavor stick. Sprinkle salt black pepper and garlic powder on both sides for even coating and maximum taste
- Sear for Flavor:
- Heat olive oil in a skillet over medium-high heat until shimmering. Lay in your chicken breasts and let them sizzle for about 2 minutes per side. You want a pale golden crust not full cooking this step locks in juices and builds depth
- Assemble in the Baking Dish:
- Arrange the just seared chicken in a single layer across your baking dish so every piece gets plenty of sauce and cheese later
- Top with Sauce and Sundried Tomatoes:
- Pour Alfredo sauce evenly over each breast using a spoon to make sure every edge is coated then sprinkle on the sliced sundried tomatoes so every bite shines with their tang
- Add Cheese and Season:
- Scatter mozzarella cheese evenly followed by Parmesan. Finish with a generous sprinkle of dried Italian herbs across the top for true Italian-American flair
- Bake Until Bubbling:
- Slide the dish into the oven and bake uncovered for 25 to 30 minutes. Check that the chicken reaches 165 degrees Fahrenheit or 74 degrees Celsius inside and the cheese is golden and bubbling all over
- Rest and Garnish:
- Remove the baking dish and let it rest for 5 minutes to settle the sauce. Just before serving scatter fresh parsley on top for a bright finish. Serve hot and savor how the cheese stretches with every bite
Save The sundried tomatoes are my personal favorite part. Their sweet tangy bite keeps the dish from feeling heavy and reminds me of summers picking tomatoes in my grandmother’s garden. Watching my family dig into this bubbling casserole always brings a smile
Storage Tips
Cool any leftovers completely before storing. Refrigerate in a tightly sealed container for up to three days. To reheat keep the oven at 350 degrees Fahrenheit or 175 degrees Celsius. Cover loosely with foil to keep the moisture in and bake until warmed through. The cheese may not be as bubbly as first bake but it is still delicious
Ingredient Substitutions
If you do not have sundried tomatoes try drained jarred roasted red peppers for sweetness and color. Use a dairy-free Alfredo and vegan cheese for a mostly plant-based version. Chicken thighs will also work: just adjust cooking time since they may take a bit longer
Serving Suggestions
Pair this chicken bake with garlicky green beans or broccolini for something fresh. It is excellent over gluten-free pasta for a classic touch or over creamy polenta for something cozier. For a lighter meal a crisp mixed salad is a great companion
Cultural and Historical Context
Alfredo sauce hails from Rome but became wildly popular in American kitchens thanks to its creamy richness. Adding sundried tomatoes and a cheesy baked finish is a fun Italian-American twist especially beloved in family style dining
Seasonal Adaptations
In summer substitute cherry tomatoes for sundried and add fresh basil on top after baking for a burst of freshness. During winter stir a handful of thawed frozen spinach into the sauce for a deeper savory note. In spring sprinkle blanched asparagus tips over the dish before baking for a bright crunch
Save This dish brings the best of creamy comfort with bright tomato bites in every forkful. Enjoy it with friends or family: it is sure to be a new favorite.
Recipe FAQ Section
- → Can I use rotisserie chicken instead of raw breasts?
Yes, shredded rotisserie chicken works well. Reduce baking time to 15 minutes since it's already cooked.
- → Are there gluten-free options for Alfredo sauce?
Absolutely. Choose a jarred Alfredo sauce labeled gluten-free to accommodate dietary needs.
- → What sides pair well with this chicken bake?
Crisp green salad or roasted vegetables balance the creamy flavors beautifully. Pasta or bread also work well.
- → Can I add vegetables to the dish?
Yes. Baby spinach or sliced mushrooms add flavor and nutrition. Layer them under the cheese before baking.
- → How do I know when the chicken is done?
The chicken is perfectly cooked when its internal temperature reaches 165°F (74°C) and the cheese is golden.
- → Is fresh or jarred sundried tomatoes better?
Jarred sundried tomatoes work best for moisture and convenience, but drained fresh can be used if preferred.