Baked Breadcrumb Chicken Alfredo


  • 1 package boneless chicken breasts, cut into bite size pieces
  • 1 small onion
  • 1 jar artichoke hearts chopped (I didn't use the entire jar...use as much as you want)
  • 3/4lb-1lb Penne Pasta
  • 1 Jar Alfredo Sauce (or make your own)
  • White wine or chicken stock for deglazing
  • 3 Tbsp butter melted
  • 3/4 cup-1 cup Breadcrumbs
  • 1/2 cup milk
  • Preferred seasonings
  • Grated Italian cheese (couple of handfuls)


Preheat oven to 400 degrees
Cook the pasta to slighter less than al dente according to package directions, while preparing the sauce; drain and set aside.
  •  Heat some oil in a skillet over medium high heat (enough to coat the bottom of the pan)
  • Add the chicken, season and brown for 5-6 minutes and remove from pan to a paper towel lined dish.
  • Drain off the grease and then add another swirl or so of clean oil
  • Sautee the onions over medium heat until translucent, then add the artichokes and continue until softened. 
  • Use some white wine or chicken stock to deglaze the pan
  • Return the chicken to the pan
  • Add the jar of Alfredo sauce, 1/4-1/2 cup of milk and a couple handfuls of cheese. I had feta cheese and Italian...I added a bit of both. (This is all personal preference)
  • Add the prepared pasta, stir and continue to simmer over medium low heat while you prepare the breadcrumb topping
Breadcrumb Topping
  • Melt 3 Tbsp butter in a microwave safe bowl
  • stir in 3/4 cup to 1 cup breadcrumbs with a fork until the mixture is crumbly.

  • Remove the entire pasta mixture to a casserole dish (9x9 preferably.)
  • Sprinkle breadcrumb mixture evenly over entire dish
  • Top with some extra cheese if desired
  • Bake in oven for 15 minutes or until top is crispy and crunchy. 
  • Let sit for about 5 minutes before serving.
  • Enjoy!!