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Tomato Alfredo Baked Chicken with Asparagus

baked chicken and asparagus

Tomato Alfredo Baked Chicken with Asparagus

Servings: 4


  • 2 lbs bone in chicken thighs (4 each)
  • 1 cup tomato alfredo pasta sauce
  • 10 oz asparagus
  • 2 olive oil
  • paprika, onion powder, garlic powder
  • salt and pepper


Pre-Cook (Mise En Place):

  • Gather your equipment: baking dish, oven, sheet pan
  • Preheat the oven to 400F degrees

Cooking Method:

  • Place the chicken thighs in a baking dish and pour over the tomato alfredo pasta sauce just enough until it is fully coated
  • Cook the chicken for 30 minutes
  • Sprinkle the asparagus with 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp salt and pepper, drizzle with 1 tbsp olive oil
  • After 30 minutes of cooking the chicken, place the asparagus on a sheet pan and place in the oven. Cook for 15 minutes. Remove the asparagus from the oven once cooked, but continue to cook the chicken for another 5 to 10 minutes until fully cooked
  • Remove from the chicken oven and place it on a serving dish and enjoy with the roasted asparagus

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