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a plate of nachos on a table with a fork.

Baked Chicken Alfredo Nachos (Italian Nachos)

Course: Appetizer
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 478kcal
Author: Becky Hardin | The Cookie Rookie
BAKED CHICKEN ALFREDO NACHOS are a must-try appetizer! The Pulled Chicken Alfredo is made in a slow cooker, then baked onto tortilla chips along with lots of cheese, alfredo, sun dried tomatoes, and basil. These Italian Nachos are the best of two of my favorite cuisines!
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Ingredients

  • 32 tortilla chips
  • 2 cups Pulled Alfredo Chicken Recipe HERE If you don't have time to make the Pulled Alfredo Chicken you can just toss some rotisserie chicken in alfredo sauce ahead of time.
  • 1/2 cup chopped onion
  • 1/4 cup of your favorite alfredo sauce
  • 2 cups shredded Italian blend cheese
  • 1/2 cup chopped sun dried tomatoes
  • 1/4 cup chopped fresh basil
  • 1/4 cup fresh finely chopped parmesan cheese
  • optional extra toppings: black olives roma tomatoes

Instructions

  • Lay the chips on a large sheet pan/cookie sheet sprayed with nonstick spray. Lay them pretty much in a single layer, only slightly overlapping. (I hate when chips get caught underneath and don't get any toppings!)
  • Arrange the chicken and onion over the chips.
  • Drizzle the chips and chicken with the alfredo sauce, a little goes a long way. You don't want everything to get soggy.
  • Sprinkle everything with the shredded cheese
  • Top with the sun dried tomatoes, basil, and parmesan.
  • Bake for approximately 10-15 minutes, rotating halfway through. You want the cheese fully melted and the chips starting to turn brown on the edges.
  • Enjoy!

Video

Nutrition

Calories: 478kcal | Carbohydrates: 27g | Protein: 27g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 630mg | Potassium: 701mg | Fiber: 3g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 8.1mg | Calcium: 353mg | Iron: 2.6mg