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Alfredo Chicken & Potatoes

Alfredo Chicken & Potatoes

A creamy homemade alfredo sauce baked over chicken, spinach and potatoes
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Course Main Course
Cuisine American, Italian
Servings 6

Equipment

  • 2 8x8 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.
Keyword alfredo, baked chicken, bakes, casseroles, cheesy potatoes, Chicken, mozzarella, Parmesan, potato, spinach
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