Chicken Alfredo with Jar Sauce
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.
Equipment
- Large pot
- Large skillet or frying pan
- Tongs or Spatula
- Colander
- Measuring cups and spoons
- Wooden Spoon or Silicone Spatula
Ingredients
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
Instructions
Step 1: Cook the Pasta
- Fill a large pot with water, leaving enough room so it doesn’t boil over.
- Add 1 tablespoon of salt to the water.
- Place the pot on the stove over high heat and bring the water to a rolling boil.
- Once the water is boiling, add the fettuccine.
- Stir occasionally to prevent the noodles from sticking together.
- Cook according to package directions, usually 10–12 minutes, until the pasta is al dente (firm but not hard).
- Once cooked, carefully pour the pasta into a colander to drain.
- 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.
Step 2: Prepare and Cook the Chicken
- Pat the chicken pieces dry with a paper towel.
- Season the chicken evenly with garlic powder, onion powder, and black pepper.
- Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
- Once the oil is hot, carefully add the chicken pieces in a single layer.
- Cook for 4–5 minutes on one side without moving them so they get a nice sear.
- Flip the chicken pieces and cook another 3–4 minutes, or until fully cooked and no longer pink in the center.
- 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.
Step 3: Heat the Alfredo Sauce
- Reduce the skillet heat to medium-low.
- Pour the jar of Alfredo sauce into the same skillet used for the chicken.
- Add the grated Parmesan cheese (optional) and Italian seasoning.
- Stir continuously to combine and heat the sauce evenly.
- Taste and add salt and pepper as needed.
- 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.
Step 4: Combine Pasta, Chicken, and Sauce
- Add the drained pasta to the skillet with the Alfredo sauce.
- Toss gently to coat the pasta evenly in the sauce.
- Add the cooked chicken back to the skillet.
- Toss everything together so each piece of pasta and chicken is coated in sauce.
- If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Step 5: Optional Add-Ins
- If using vegetables like broccoli or mushrooms, add them to the skillet now.
- Gently stir to combine and heat for 2–3 minutes until vegetables are warmed through.
Step 6: Serve and Enjoy
- Divide the chicken Alfredo pasta among plates or bowls.
- Sprinkle extra Parmesan cheese on top if desired.
- 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.
Notes
Nutritional Value (Approximate, per serving)
- Calories: 520–580 kcal
- Protein: 32–36 g
- Carbohydrates: 45–50 g
- Fat: 24–28 g
- Saturated Fat: 10–12 g
- Fiber: 2–3 g
- Sugar: 3–4 g
- Sodium: 850–1,000 mg
- Calcium: Moderate