Chicken Alfredo Baked Potatoes

Chicken Alfredo Baked Potatoes


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This unique dinner stuffs baked potatoes with chicken broccoli alfredo for an intensely satisfying and filling entrée.

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Time needed

15 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • 4 scrubbed russet potatoes
  • 1 ounce butter
  • 4 tablespoons flour
  • 2 cups milk
  • ½ cup grated parmesan cheese
  • 2 cups cooked and diced chicken breast
  • 1 ½ cups chopped and cooked broccoli
  • 1 cup shredded cheese
  • Salt and pepper

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Poke each potato with a fork multiple times and then place the potatoes in a large bowl. Drizzle the potatoes with about 2 teaspoons olive oil and season with salt and pepper. Cook the potatoes in the microwave for 5 minutes. Turn the potato over and heat it for another 5 minutes. Heat the butter over medium heat and add the flour. Cook for 1 minute and stir constantly. Pour in the milk and whisk while the mixture simmers and thickens. Turn off the heat and add the Italian seasoning and grated parmesan. Season with salt and pepper and whisk to mix until the sauce is smooth. Add the chicken and broccoli and stir everything together. Slice the baked potatoes lengthwise and spoon chicken alfredo into the potatoes. Top with additional shredded cheese.

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