Casserole · Chicken · dinner

Chicken Alfredo & Biscuits

If you start to poke around my kitchen, you’ll notice an abundance of canned and jarred sauces.

I love to keep tomato, alfredo, and curry sauces on hand. There’s so much you can do with them. If you need to whip up a dinner real quick, just grab a jar, some protein, and either rice or pasta. Dinner is served!

There was a fire sale on jarred alfredo sauce a few weeks ago so I bought a bunch of jars. Is it like the real thing? Absolutely not. But jarred alfredo sauce can be dressed up really nice if you have a few extra ingredients.

I like to make steak alfredo with mushrooms and peas. Chicken alfredo gets a facelift with broccoli, fresh basil, and shredded parmesan. You also can think outside of the pasta box when it comes to alfredo sauce—use it as a base for pot pies, mashed potatoes, rice, or biscuits.


You read that right.

Alfredo sauce is basically one step away from being what Americans call “gravy”. The only difference in the two is the addition of parmesan and sometimes garlic. It’s no wonder that biscuits and alfredo sauce go so well together, then.

This recipe is like a pot pie but a whole lot easier. The hardest thing to do is cook the chicken—which is a cinch in and of itself. Everything else about this recipe is incredibly easy: frozen broccoli, jarred pasta sauce, a can of biscuits—everything is pre-made.

In the end, this alfredo and biscuit recipe was a doozy. It was so delicious, so filling, and a delight to eat.

Spice up your alfredo game with this recipe.


Chicken Alfredo & Biscuits

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A simple chicken alfredo casserole topped with Parmesan-basil biscuits.


  • 1 lb. chicken breast
  • 2 TBS. olive oil
  • salt & pepper
  • 2 tsp. garlic powder
  • 2 tsp. Italian seasoning
  • 3-4 carrots, cleaned, peeled and sliced
  • 1 (12 oz) bag frozen broccoli, thawed
  • 1 (10 oz) jar alfredo sauce
  • 1 can biscuits (I like Pillsbury Grands)
  • 2 TBS. melted butter
  • 1/4 cup grated Parmesan
  • 1/4 cup fresh basil, chopped


  1. Heat olive oil in a large skillet over medium high heat. Season chicken with salt, pepper, garlic powder and Italian seasoning. Cook until browned on both sides, about 4-5 minutes per side. Remove to a plate to let cool and then chop into bite-size pieces.
  2. Add carrots and broccoli to skillet. Let vegetables cook for 3-4 minutes and then stir in chicken and alfredo sauce. Let mixture come to a boil and then remove from heat.
  3. Preheat oven to 400 degrees. Spray a 13×9″ baking dish with cooking spray. Pour alfredo mixture into dish. Top with biscuits.
  4. Brush melted butter on top of biscuits and sprinkle Parmesan and basil on top. Bake for 15-20 minutes or until biscuits are golden brown and alfredo is bubbling.

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