Save to Pinterest This creamy Alfredo Sundried Tomato Chicken Bake brings that restaurant-worthy comfort food to your own kitchen in under an hour. Tender chicken breasts, a luscious Alfredo sauce, and sweet sundried tomatoes meld with gooey cheese for a meal that feels both special and effortless any night of the week.
The first time I made this, my husband scraped the last bits of cheesy goodness from the pan. Now it is our no-fail comfort dinner for cooler months.
Ingredients
- Boneless skinless chicken breasts: brings lean protein and stays moist under the rich sauce look for even-sized pieces for uniform cooking
- Olive oil: adds richness and helps achieve a golden sear use extra virgin for best flavor
- Salt: enhances every flavor and seasons the chicken inside out
- Black pepper: gives gentle heat and depth use freshly cracked if possible
- Garlic powder: infuses a savory backbone to the dish
- Jarred Alfredo sauce: creates instant creaminess and cuts down prep buy the highest quality for the freshest dairy flavor
- Sundried tomatoes in oil: add tangy sweet notes and a chewy bite well-drained ones keep the sauce from getting oily
- Shredded mozzarella cheese: melts into that irresistible stretchy layer always shred your own if you can for a smoother melt
- Grated Parmesan cheese: sharpens and enriches every bite buy freshly grated or grate just before using
- Dried Italian herbs basil oregano thyme: ties together the classic flavors shop for a blend with both aroma and color
- Chopped fresh parsley for garnish: lends freshness and color use if you have it but the bake shines even without
Instructions
- Preheat the Oven:
- Set your oven to 400°F 200°C and let it heat while you prep everything else. Grease a 9x13-inch baking dish so nothing sticks during baking.
- Season the Chicken:
- Pat the chicken breasts dry with paper towels. Sprinkle both sides with salt black pepper and garlic powder making sure the seasoning is evenly distributed for every bite.
- Sear the Chicken:
- Warm olive oil in a large skillet over medium-high heat. Sear each chicken breast for about 2 minutes per side until just golden. You are looking for color not to cook them through yet which helps keep the chicken juicy.
- Arrange in Baking Dish:
- Nestle the golden chicken breasts into your prepared baking dish keeping them spaced apart for even coverage by sauce and cheese.
- Layer on Sauce and Toppings:
- Spoon Alfredo sauce evenly over the chicken ensuring each piece is smothered. Top with sliced sundried tomatoes so every portion has some tangy tomato scattered over.
- Sprinkle Cheese and Herbs:
- Shower everything with shredded mozzarella and then the grated Parmesan. Finish with a dusting of dried Italian herbs which brings fragrance and color.
- Bake:
- Place your dish uncovered in the hot oven. Bake for 25 to 30 minutes until the cheese is bubbling and golden and the chicken registers 165°F 74°C internally.
- Rest and Garnish:
- Let the bake rest out of the oven for 5 minutes. This keeps the juices in and makes serving neater. Scatter chopped parsley on top for a burst of green.
Save to Pinterest Sundried tomatoes are my go-to shortcut to instant flavor and color. My kids love swirling the cheesy sauce around and fishing out the tangy tomatoes which always leads to a few laughs at the table.
Storage Tips
Store leftovers tightly covered in the fridge for up to three days. Reheat gently in the oven covered with foil to keep everything moist and melty. You can also microwave a single portion for a speedy lunch just add a splash of milk or cream before reheating to refresh the sauce.
Ingredient Substitutions
No Alfredo Sauce Swap for jarred basil pesto for a herby twist or use homemade white sauce if you have the time. If you do not have sundried tomatoes try roasted red peppers for similar color and sweetness. You can also use provolone or fontina cheese in place of mozzarella for a different melt.
Serving Suggestions
This bake pairs perfectly with steamed green beans buttery polenta or a crisp Caesar salad. I sometimes slice leftover chicken and tuck it into toasted rolls with extra sauce for next-day sandwiches.
Cultural History
This dish channels classic Italian-American comfort food blending creamy Alfredo with popular chicken bake styles. Sundried tomatoes give it a Mediterranean flair. It is a modern take on traditional restaurant favorites making home-cooked dinner both indulgent and approachable.
Seasonal Adaptations
Add sliced mushrooms or baby spinach under the sauce for extra flavor and nutrition. Use heirloom cherry tomatoes instead of sundried in late summer for fresh brightness. Sprinkle with chili flakes in colder months if you like a little heat.
Save to Pinterest This bake makes a perfect centerpiece for both weeknights and special occasions. Serve it bubbling hot for maximum comfort and smiles at your table.
Common Recipe Questions
- → Can I use other types of cheese?
Yes, you can substitute mozzarella with provolone or a blend of Italian cheeses to suit your taste.
- → Is this suitable for gluten-free diets?
It can be made gluten-free by using a certified gluten-free Alfredo sauce and checking ingredients on jarred items.
- → Can I prepare this ahead of time?
You can assemble everything in advance and refrigerate. Bake when ready to serve for fresh results.
- → What side dishes pair well?
Pair with green salad, garlic bread, or roasted vegetables for a balanced meal.
- → Can I use chicken thighs instead of breasts?
Chicken thighs work well and add more flavor—adjust baking time for thickness.
- → How do I know if the chicken is fully cooked?
Check with a meat thermometer—the center should reach 165°F (74°C) for safe consumption.