Chicken Alfredo Recipe
Chicken Alfredo Recipe
Table of Contents
Chicken Alfredo Recipe
This Chicken Alfredo recipe with jar sauce is a quick and easy version of the classic Italian comfort food. Made with tender chicken, creamy Alfredo sauce, and fettuccine pasta, it’s a perfect weeknight meal that comes together in just 30 minutes. The jarred Alfredo sauce saves you time without compromising on flavor, making this recipe both convenient and delicious. Whether you’re cooking for one or feeding the whole family, this Chicken Alfredo recipe will satisfy your cravings for something rich and creamy. It’s a budget friendly and foolproof way to enjoy Chicken Alfredo at home.
Description
If you’re looking for a fast, flavorful meal that doesn’t sacrifice on taste, this Chicken Alfredo recipe with jar sauce is exactly what you need. With minimal prep time and a few simple ingredients, you can create a comforting dish that tastes like it came from your favorite Italian restaurant. This Chicken Alfredo recipe takes advantage of store bought Alfredo sauce, making it a convenient option when you’re short on time but still want something satisfying.
The key to this Chicken Alfredo recipe is perfectly cooked chicken breasts that are pan seared to golden brown perfection. The chicken is then simmered in the creamy Alfredo sauce, allowing it to absorb all those rich flavors. Served over a bed of al dente fettuccine pasta, this Chicken Alfredo becomes a crowd pleasing dinner. Even though you’re using jar sauce, we’ll show you how to elevate it with a few simple tricks like adding garlic, Parmesan, and seasonings to enhance the flavor.
One of the great things about this recipe is its versatility. You can use chicken thighs for a juicier option, or add vegetables like broccoli, spinach, or mushrooms to make it even more hearty. While this dish is creamy and indulgent, it can be tailored to suit your taste and dietary needs.
For those who are trying to keep their meals balanced, you can serve the Chicken Alfredo with a side of fresh salad or roasted vegetables to add some crunch and freshness. The best part? It’s ready in about 30 minutes, making it perfect for busy evenings or when you want to treat yourself to something delicious without spending hours in the kitchen.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 jar (15 oz) Alfredo sauce (store bought)
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream (optional, for extra creaminess)
- 12 oz fettuccine pasta
- Fresh parsley, chopped (for garnish)
- 1 tablespoon butter (optional for richness)
Instructions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente (usually around 10-12 minutes). Drain the pasta, reserving a cup of pasta water for later, and set it aside. - Prepare the Chicken:
While the pasta is cooking, season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips. - Make the Alfredo Sauce:
In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant, making sure not to burn it. Pour in the jar of Alfredo sauce, and if desired, add heavy cream to make it even creamier. Stir well and bring it to a gentle simmer over medium heat. Add grated Parmesan cheese to thicken and enrich the sauce. Let the sauce simmer for 3-4 minutes, stirring occasionally. - Combine the Pasta and Sauce:
Add the cooked fettuccine pasta into the skillet with the Alfredo sauce. Toss to coat the pasta evenly in the sauce, adding a bit of the reserved pasta water if the sauce seems too thick. - Add the Chicken:
Finally, add the sliced chicken to the skillet, gently tossing to incorporate it into the pasta and sauce. Let everything simmer together for another 2-3 minutes until heated through. - Serve and Garnish:
Divide the Chicken Alfredo among plates and garnish with fresh parsley and additional Parmesan cheese if desired. Serve hot and enjoy!
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Chicken Alfredo Recipe
Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cloves garlic minced
- 1 jar 15 oz Alfredo sauce (store bought)
- 1/4 cup grated Parmesan cheese
- 1/2 cup heavy cream optional, for extra creaminess
- 12 oz fettuccine pasta
- Fresh parsley chopped (for garnish)
- 1 tablespoon butter optional for richness
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente (usually around 10-12 minutes). Drain the pasta, reserving a cup of pasta water for later, and set it aside.
- Prepare the Chicken:
- While the pasta is cooking, season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
- Make the Alfredo Sauce:
- In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant, making sure not to burn it. Pour in the jar of Alfredo sauce, and if desired, add heavy cream to make it even creamier. Stir well and bring it to a gentle simmer over medium heat. Add grated Parmesan cheese to thicken and enrich the sauce. Let the sauce simmer for 3-4 minutes, stirring occasionally.
- Combine the Pasta and Sauce:
- Add the cooked fettuccine pasta into the skillet with the Alfredo sauce. Toss to coat the pasta evenly in the sauce, adding a bit of the reserved pasta water if the sauce seems too thick.
- Add the Chicken:
- Finally, add the sliced chicken to the skillet, gently tossing to incorporate it into the pasta and sauce. Let everything simmer together for another 2-3 minutes until heated through.
- Serve and Garnish:
- Divide the Chicken Alfredo among plates and garnish with fresh parsley and additional Parmesan cheese if desired. Serve hot and enjoy!
Notes
- Chicken Thighs Option: You can swap chicken breasts with boneless, skinless chicken thighs for a juicier and more flavorful option.
- Vegetables: Feel free to add vegetables like broccoli, spinach, or mushrooms for added texture and nutrients. You can sauté them with the garlic in step 3 or add them to the sauce.
- Make It Spicy: Add a pinch of red pepper flakes to the sauce for a spicy kick if you prefer a bit of heat.
- Storing Leftovers: Store any leftover Chicken Alfredo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore its creamy texture.
