I've got a recipe I started working with a few years ago - but haven't quite found the right 'base' to it.

I bake boneless, skinless chicken breasts in an oven in a sauce of 1 can of spagetti sauce and topped with 1/2 a jar of alfredo sauce.... but I don't like it over spagetti, rotini, egg noodles, manicotti, so far all of the pastas just don't taste right with it. Usually we just eat it plain, but it really does need to be served 'on' something to take advantage of all that yummy sauce. Any ideas?