Sun-Dried Alfredo Chicken & Potato Bake

Ingredients

• 1.75 lb chicken breast (cut thin)
• 1.5 lb baby potatoes (halved)
• 24 oz Rao’s Alfredo sauce (1 jar)
• 1 cup chicken broth
• 1 tbsp lemon juice
• 3 tsp minced garlic
• 0.5 cup sun-dried tomatoes (chopped)
• 2.5 cup fresh spinach
• 1 tsp salt (divided)
• 0.5 tsp black pepper (divided)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 0.5 tsp paprika
• 0.25 cup grated Parmesan cheese (plus extra for garnish)

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Add the halved baby potatoes to a 9x13-inch baking dish.

3. 3

   Season the potatoes with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

4. 4

   Pour the jar of Alfredo sauce and 1 cup of broth into the baking dish.

5. 5

   Stir in the lemon juice, minced garlic, chopped sun-dried tomatoes, fresh spinach, and 1/4 cup of grated Parmesan cheese until well combined.

6. 6

   Cut the chicken breasts into thin strips or cutlets.

7. 7

   Nestle the chicken pieces into the sauce among the potatoes.

8. 8

   Season the top of the dish with the remaining salt and pepper, garlic powder, onion powder, paprika, and Italian seasoning.

9. 9

   Sprinkle additional Parmesan cheese on top if desired.

10. 10

    Cover the dish tightly with aluminum foil and bake for 45-55 minutes.

11. 11

    Check that the chicken has reached an internal temperature of 165°F and the potatoes are fork-tender.

12. 12

    Remove the foil and bake for an additional 5-10 minutes until the top is slightly browned and the sauce is bubbly.

13. 13

    Garnish with freshly grated Parmesan cheese before serving.

Notes

For best results, ensure the potatoes are cut into uniform halves so they cook at the same rate as the chicken. If you prefer a thicker sauce, you can reduce the broth to 1/2 cup.

Nutrition per serving

• main
• chicken
• potatoes
• casserole
• baked
• one-pan
• dinner
• easy