Description
A rich and comforting chicken Alfredo rice bake made with creamy sauce, tender chicken, and melted cheese — an easy one-pan dinner that’s cozy and satisfying!
Ingredients
Scale
- 1 ½ cups uncooked long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup Alfredo sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ lbs boneless, skinless chicken breast, cut into cubes
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 Tbsp olive oil
- Optional: 1 cup broccoli florets or peas, ½ cup sliced mushrooms, ¼ cup crumbled bacon
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- In the baking dish, combine uncooked rice, chicken broth, heavy cream, Alfredo sauce, garlic, Italian seasoning, salt, and pepper. Stir until evenly mixed.
- Add cubed raw chicken directly into the sauce mixture. Stir gently to ensure chicken pieces are evenly coated and submerged.
- Cover the dish tightly with aluminum foil and bake for 45–50 minutes, until rice is tender and chicken is cooked through. Remove foil, sprinkle mozzarella and Parmesan on top, and bake uncovered for 10 more minutes until golden and bubbly.
- Let rest for 5–10 minutes before serving to allow the sauce to thicken. Garnish with chopped parsley or extra Parmesan and enjoy!
Notes
You can easily customize this bake with your favorite veggies or use rotisserie chicken for a faster version. Leftovers reheat beautifully the next day!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 2g
- Sodium: 730mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 130mg