Description
Chicken Alfredo Stuffed Potato combines fluffy baked russet potatoes with seasoned chicken and a rich homemade Alfredo sauce for the ultimate comfort food dinner.
Ingredients
For the Potatoes & Chicken:
4 large russet potatoes, scrubbed clean
1 1/2 pounds boneless, skinless chicken breasts or tenderloins
2 tablespoons melted butter
1 tablespoon Italian seasoning
1 teaspoon black pepper
3/4 teaspoon salt
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
For the Alfredo Sauce:
4 tablespoons butter
6 garlic cloves, minced
2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
1 tablespoon blackened seasoning
Salt and pepper to taste
Homemade Blackened Seasoning:
2 tablespoons smoked paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Instructions
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Rub potatoes with olive oil, sprinkle with salt, and bake 50–60 minutes until fork-tender.
3. Cut chicken into 1–2 inch pieces and toss with olive oil, Italian seasoning, salt, and pepper.
4. Sear chicken in a skillet over medium heat for 4 minutes undisturbed, flip, reduce heat, and cook until done.
5. Remove chicken and keep warm.
6. In the same skillet over low heat, melt butter and sauté garlic for 1 minute.
7. Whisk in heavy cream and simmer gently 3–5 minutes.
8. Stir in blackened seasoning and Parmesan until melted and thickened.
9. Drop baked potatoes gently to loosen insides, slice open, and fluff with a fork.
10. Spread melted butter inside, spoon Alfredo sauce, add chicken, top with more sauce, and garnish with parsley.
Notes
Use freshly grated Parmesan for smooth sauce texture.
Keep heat low while making Alfredo to prevent separation.
Leftovers can be refrigerated up to 3 days and reheated gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Comfort Food
- Method: Baking and Stovetop
- Cuisine: American