Alfredo Chicken & Potatoes

Do you ever just get a craving for a very specific taste? The other day when deciding what to make for dinner, all I could think about was some cheesy garlicky alfredo sauce – but we had had pasta the night before and two days before that. So I put on my thinking cap and decided to give Alfredo Chicken & Potatoes a try and it was worth the risk, indeed!

I love to make my own sauces, and alfredo is one of those sauces that I make regularly. It really is one of the easiest sauces to make from scratch. Because I wanted it to have that extra taste of flavor, I decided to use fresh minced garlic. You can make it with garlic powder, if you don’t have fresh on hand, it just won’t have the same punch of garlic flavor. I also strongly urge you to use shredded parmesan and not grated. If you the temperature is not exactly right when you add grated parmesan, you some times get a grainy consistency in the end.

You will notice that it says to use two 8×8 baking dishes for this recipe. I did this because I wanted the potatoes to cook more quickly, and if you put them in a larger dish (say a 13×9), the center may not cook through by the time the ones on the outside are done. I know it creates a little extra work, but it will be worth it. It is also great opportunity to omit the spinach from one if some of your family don’t like that.

I would definitely call this an all in one meal, you are not really going to need any sides. About the only side you might want is a bit of garlic bread, maybe, but it’s really not necessary. The potatoes and cheese and chicken are plenty when it comes to being a full meal, and the spinach makes sure that you get your veggies in there too!

PS —- this alfredo sauce recipe is an amazing bread dip or pizza sauce! Probably the biggest issue I have when I’m make it is every one wants to grab a spoon and “check it for me”

Now Let’s Get Cookin’!

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Alfredo Chicken & Potatoes

A creamy homemade alfredo sauce baked over chicken, spinach and potatoes

Course Main Course

Cuisine American, Italian

Keyword alfredo, baked chicken, bakes, casseroles, cheesy potatoes, Chicken, mozzarella, Parmesan, potato, spinach

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 6

Equipment

• 2 8×8 Baking Dishes

Ingredients

• 3 lb Baby Potatoes halved
• 2 cup Fresh Spinach roughly chopped
• 2 cups Mozzarella Cheese shredded
• 1 cup Parmesan Cheese shredded

For the Chicken

• 3 lb Chicken Breast cut into 1-inch cubes
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Italian Seasoning

For the Alfredo

• 2 tbsp Butter
• 6 Garlic Cloves minced
• 2 tbsp Flour
• 1 cup Chicken Broth
• 1 cup Heavy Cream
• 1 tsp Black Pepper
• 2 cup Parmesan Cheese shredded

Instructions

• Preheat Oven to 375degF
• In a saucepan over medium high heat, add butter. Once melted add garlic and saute for 3 minutes. Then whisk in flour and cook for 2 minutes. Next whisk in heavy cream and cook for 2 minutes. Then add pepper and broth and cook for 2 minutes. Last add parmesan cheese and cook until fully incorporated.
• Add chicken and seasoning to a bowl and toss to coat.
• Spray each of the baking dishes lightly with cooking spray. Layer each dish with half of the potatoes, half of the spinach then half of the chicken. Sprinkle each with a cup of mozzarella cheese. Next ladle in half of the alfredo, evenly, into each pan. And last layer on half of the remaining parmesan cheese on each.
• Place in oven and bake for 1 hour. Let cool at least 5 minutes before serving.