Chicken Alfredo with Jar Sauce

When it comes to weeknight dinners that feel a little indulgent but don’t require hours in the kitchen, chicken Alfredo pasta with jar sauce hits the sweet spot. Creamy, cheesy, and comforting, this dish manages to bring restaurant-quality flavor straight to your dining table with minimal effort. Even if you’re short on time, it’s a meal that feels special enough for family dinners or even a quiet night in.

Using a jarred Alfredo sauce doesn’t mean cutting corners—it’s all about pairing it with the right ingredients. Tender chicken, perfectly cooked pasta, and a sauce that clings to every bite can transform a simple dinner into something that everyone will ask for seconds of. I love how this version lets you focus on cooking the chicken just right while the sauce does the heavy lifting for that creamy flavor.

This easy chicken Alfredo with jar sauce is also incredibly adaptable. You can toss in some steamed broccoli, mushrooms, or even sun-dried tomatoes to elevate it further without adding complexity. And for those nights when you’re wondering what to make, this is a perfect example of simple things to cook for dinner that don’t compromise on taste.

Beyond its convenience, the dish is a crowd-pleaser. From picky eaters to pasta lovers, the combination of rich sauce and tender chicken rarely goes unnoticed. With just a few steps and everyday ingredients, you can have the best chicken Alfredo recipe on the table in under 30 minutes.

Why You’ll Love It

• Quick and fuss-free: With a jar of Alfredo sauce doing most of the work, you can have a comforting, creamy dinner ready in under 30 minutes—perfect for busy weeknights.
• Rich, restaurant-style flavor: The sauce clings to every strand of pasta, and when paired with juicy, seared chicken, it tastes like you spent hours in the kitchen—even if you didn’t.
• Customizable to your taste: Toss in vegetables, swap pasta shapes, or sprinkle some extra cheese on top—this recipe adapts easily to whatever you have on hand.
• Family-friendly: From kids to adults, the creamy texture and mild, cheesy flavor make it a hit for all ages. No complaints, just happy plates.
• Minimal cleanup: One pot for the pasta, one pan for the chicken, and the jarred sauce keeps things simple—more time enjoying your meal, less time scrubbing.

Ingredient List

For the Pasta

• 12 oz fettuccine or your favorite pasta
• 1 tbsp salt (for pasta water)

For the Chicken

• 2 large chicken breasts, sliced into strips or bite-sized pieces
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• 1 tbsp olive oil or butter

For the Sauce

• 1 jar (15 oz) Alfredo sauce
• ¼ cup grated Parmesan cheese (optional, for extra cheesiness)
• 1 tsp Italian seasoning or dried herbs of choice
• Salt and pepper, to taste

Optional Add-ins

• Steamed broccoli, mushrooms, or sun-dried tomatoes

Ingredient Notes

• I always use good-quality jarred Alfredo sauce—it makes a huge difference in creaminess and flavor.
• Don’t skip the Parmesan cheese! It gives the sauce that rich, cheesy taste you’ll crave.
• Season the chicken well; even simple spices like garlic and onion powder elevate the whole dish.
• Olive oil or butter for searing the chicken adds flavor and keeps it tender.
• Feel free to toss in veggies—broccoli or mushrooms are my favorites for texture and color.

Kitchen Equipment Needed

• Large pot: For boiling the pasta. I love using a heavy-bottomed one—it prevents sticking.
• Large skillet or frying pan: To cook the chicken evenly. A nonstick pan works great for easy cleanup.
• Tongs or spatula: For stirring and turning the chicken. I always reach for my silicone tongs.
• Colander: To drain the pasta without losing any noodles.
• Measuring cups and spoons: For accurate sauce and seasoning measurements. My favorite are the stackable stainless steel ones.
• Wooden spoon or silicone spatula: For mixing the pasta with the sauce without scratching your pan.

Instructions

Step 1: Cook the Pasta

1. Fill a large pot with water, leaving enough room so it doesn’t boil over.
2. Add 1 tablespoon of salt to the water.
3. Place the pot on the stove over high heat and bring the water to a rolling boil.
4. Once the water is boiling, add the fettuccine.
5. Stir occasionally to prevent the noodles from sticking together.
6. Cook according to package directions, usually 10–12 minutes, until the pasta is al dente (firm but not hard).
7. Once cooked, carefully pour the pasta into a colander to drain.
8. Set the pasta aside while you cook the chicken.

Pro Tip: Save about ½ cup of pasta water before draining—it can help loosen the sauce if it gets too thick.

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Step 2: Prepare and Cook the Chicken

1. Pat the chicken pieces dry with a paper towel.
2. Season the chicken evenly with garlic powder, onion powder, and black pepper.
3. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
4. Once the oil is hot, carefully add the chicken pieces in a single layer.
5. Cook for 4–5 minutes on one side without moving them so they get a nice sear.
6. Flip the chicken pieces and cook another 3–4 minutes, or until fully cooked and no longer pink in the center.
7. Remove the chicken from the skillet and set aside on a plate.

Pro Tip: Do not overcrowd the pan; cook in batches if necessary to ensure even browning.

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Step 3: Heat the Alfredo Sauce

1. Reduce the skillet heat to medium-low.
2. Pour the jar of Alfredo sauce into the same skillet used for the chicken.
3. Add the grated Parmesan cheese (optional) and Italian seasoning.
4. Stir continuously to combine and heat the sauce evenly.
5. Taste and add salt and pepper as needed.
6. Heat for 3–4 minutes until the sauce is warm and slightly thickened.

Pro Tip: Whisk continuously to prevent lumps and keep the sauce smooth.

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Step 4: Combine Pasta, Chicken, and Sauce

1. Add the drained pasta to the skillet with the Alfredo sauce.
2. Toss gently to coat the pasta evenly in the sauce.
3. Add the cooked chicken back to the skillet.
4. Toss everything together so each piece of pasta and chicken is coated in sauce.
5. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

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Step 5: Optional Add-Ins

1. If using vegetables like broccoli or mushrooms, add them to the skillet now.
2. Gently stir to combine and heat for 2–3 minutes until vegetables are warmed through.

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Step 6: Serve and Enjoy

1. Divide the chicken Alfredo pasta among plates or bowls.
2. Sprinkle extra Parmesan cheese on top if desired.
3. Serve immediately while warm.

Pro Tip: A small drizzle of olive oil or a sprinkle of fresh parsley adds a nice finishing touch and makes it look like a restaurant dish.

Tips and Tricks for Success

• Cook pasta just right: Don’t overcook—it should be firm (al dente) so it holds up in the sauce.
• Season the chicken well: Simple spices like garlic and onion powder make a huge difference in flavor.
• Don’t rush the sauce: Heat it gently and stir continuously to keep it creamy and lump-free.
• Use reserved pasta water: A splash can loosen the sauce and help it cling to the noodles perfectly.
• Add vegetables at the end: This keeps them tender but not mushy.
• Serve immediately: Alfredo sauce thickens as it cools, so enjoy it right away for the best texture.

Ingredient Substitutions and Variations

• Chicken: Swap for shrimp, turkey, or even tofu for a different protein.
• Pasta: Try penne, linguine, or whole wheat pasta instead of fettuccine.
• Sauce: Use a garlic cream sauce or pesto Alfredo for a twist on flavor.
• Cheese: Mix in mozzarella or Asiago for extra richness.
• Vegetables: Broccoli, spinach, mushrooms, or sun-dried tomatoes all work well.
• Seasoning: Add red pepper flakes for a little heat or fresh herbs like basil for brightness.

Serving Suggestions

• I love serving this pasta with garlic bread and a crisp green salad—it balances the richness perfectly!
• Pair it with steamed or roasted broccoli for extra color and nutrition.
• Serve alongside a light tomato bruschetta for a fresh, tangy contrast.
• Add a glass of chilled white wine for a simple but elegant dinner.
• Top with extra Parmesan and freshly cracked black pepper right before serving for a little finishing touch.

Storage and Reheating Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezer: Not ideal for Alfredo sauce, but you can freeze pasta and chicken separately for up to 1 month.
• Reheating on the stove: Place leftovers in a skillet over low heat, adding a splash of milk or cream to loosen the sauce, stirring until warmed through.
• Reheating in the microwave: Cover with a microwave-safe lid, heat in 1-minute intervals, stirring in between, until hot.
• Do not overheat: High heat can cause the sauce to separate, so go slow and gentle.

Frequently Asked Questions

Can I use leftover cooked chicken?

Yes! Leftover chicken works perfectly. Just add it to the sauce at the end and heat until warmed through.

Can I make this dish vegetarian?

Absolutely! Swap the chicken for sautéed mushrooms, broccoli, or tofu for a delicious vegetarian version.

Do I have to use fettuccine?

Not at all. Penne, linguine, or even spaghetti will work—you can use whatever pasta you have on hand.

Can I make this ahead of time?

You can prep the chicken and pasta in advance, but mix with the sauce right before serving for the best creamy texture.

How do I prevent the sauce from splitting?

Heat the sauce gently over medium-low heat and stir continuously. Adding a splash of milk or reserved pasta water can help maintain smoothness.

Can I freeze leftovers?

The Alfredo sauce doesn’t freeze well, but you can freeze cooked pasta and chicken separately for up to a month. Reheat gently with a little cream or milk.

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Did you try this recipe? Let me know in the comments how it turned out!