I used to think making Fettuccini Alfredo was a difficult recipe—until I discovered how super easy it is with jar sauce. Now, on a busy day after work, I whip up this delicious pasta dinner in just 30 minutes. The key? Simple ingredients—chicken, pasta, and a jar of alfredo sauce—jazzed up with a splash of broth or cream to keep it creamy (no more clumpy sauce!). It’s a one pot dish, so cleanup is minimal—perfect for hungry nights when you need comforting food fast. Pair it with garlic bread or a green salad, and you’ve got a homemade meal that tastes like you spent hours in the kitchen.
As a stay-at-home mom turned full-time blogger, I’ve tested every shortcut—Instant Pot Chicken Alfredo, penne noodles instead of fettuccine, even swapping in broccoli for extra nutrition. My tried and true tip? Private Selection brand jarred alfredo pasta sauce—it’s rich and doesn’t turn hard when reheated. Whether you’re a beginner or just short on time, this quick, easy recipe delivers a protein-packed supper without the fuss.
How to Make Chicken Alfredo With Jar Sauce
Say goodbye to bland jarred sauces! This recipe transforms store-bought Alfredo into a restaurant-worthy dish with simple upgrades: toasted garlic, a splash of broth, and fresh-grated Parmesan. The result? A rich, velvety coating for your pasta with minimal cleanup.
Ingredients
- Pasta choices: Use 1/2 pound fettuccine (about 226.8 grams) or 1 lb penne – follow package instructions for perfect Noodles every time
- Chicken prep: 3-4 thinly sliced Chicken Breast (or Thigh), 1 lb boneless skinless chicken breasts – slice against the grain for tenderness
- Flavor boosters: 1 ½ tbsp minced garlic (or five cloves), ¼ tsp Smoked paprika, and ⅛ tsp cayenne pepper for subtle flavor, not heat
- Pantry staples: 1 jar Alfredo sauce (15 ounces, Ragu or Bertoli brands), 1 can chicken broth (14.5 ounces), and 1/2 cup milk for creaminess
- Cooking fats: 2 tbsp olive oil for sautéing, plus 1 tbsp butter for richness (I use Olive Oil when I want it lighter)
- Seasonings: 1 ½ tsp Kosher salt and cracked black pepper to taste – season in layers for best flavor
- Veggie add-ins: 2 cups broccoli crowns – adds color and crunch to balance the creamy sauce
- Cheese please: 1/2 cup grated Parmesan cheese (+ additional if desired) – the salty finish that makes it irresistible
- Liquid balance: 1 jar water or Broth (I prefer water for a cleaner taste) to thin the sauce
- Shortcuts: Jarred Alfredo Sauce (Private Selection is my go-to brand) saves time without sacrificing flavor
Instructions
- Prep the chicken: Start with one pound boneless, skinless chicken breasts – if thick, slice in half for even cooking. Pat dry and season with salt, pepper, and your choice of Italian seasoning or paprika.
- Sear to perfection: Heat one teaspoon olive oil in a hot skillet (I swear by my stainless steel skillet – it gives the best crisp!). Cook chicken 4-5 minutes per side until golden, then remove and tent with foil.
- Pasta prep: In the same skillet, boil fettuccini in salted water (my tip: use less water than usual for starchier, creamier sauce).
- Sauce magic: Don’t wash that pan! The browned bits add flavor. Melt 1 T butter, then add your 15 oz jar Alfredo sauce plus the leftover sauce from swirling water in the jar.
- Creamy boost: Stir in one-half cup milk and one 14.5 oz can chicken broth – this prevents the jarred sauce from getting clumpy.
- One-pot wonder: Add 1 pound penne or broken fettuccine noodles, bring to boil, then reduce heat to simmer for 8 minutes.
- Veggie time: Toss in two cups chopped broccoli florets, cover, and cook another 7 minutes until tender.
- Finish strong: Off heat, stir in grated Parmesan cheese (about one-half cup) and let melt – the sauce will thicken beautifully as it sits 5-10 minutes.
- Chicken return: Cut up your rested chicken and toss with the pasta – the residual heat warms it perfectly.
- Serve smart: Top with additional Parmesan and fresh cracked black pepper. For best texture, enjoy immediately!
- Pro tip: If using an Instant Pot, sauté chicken first, then deglaize with 1 cup broth before adding 2 more cups and pressure cooking.
- Troubleshooting: Sauce too liquidy? Trust the process – it thickens as it cools. Too thick? Stir in cream or milk after resting.
Cooking Pasta
- Boil water like a pro: Use a large pot and bring water to a raging boil (look for constant big bubbles). This ensures the correct temperature for cooking pasta—anything less and your fettuccini noodles will turn gummy.
- Salt generously: Add one to two teaspoons of salt to the water—it’s the secret to flavor. Toss in dry pasta and stir immediately with tongs to prevent sticking (those long, flat noodles love to cling!).
- Follow the package: Cooking times vary by brand and type, so set a timer. I always taste a strand a minute early—al dente beats mushy every time!
- Rescue the sauce jar: While pasta cooks, shake milk in the empty Alfredo sauce jar (lid on tight!) to get every last bit of remaining sauce. No waste, extra creaminess!
- Sauté smart: In the same pan, melt 1 T butter on medium-low, add garlic, and sauté for just 30 seconds—any longer and it’ll burn and turn bitter. Stir in the jar sauce, cracked black pepper, and a pinch of cayenne pepper (trust me, it boosts flavor without heat).
- Combine like a chef: Use a pasta spoon to transfer noodles straight to the sauce (skip the strainer—fewer dishes!). Toss until coated, then slice cooked chicken and place on top. Serve with garlic breadsticks or a crisp salad.
Alfredo Sauce
- Skip store-bought blandness: Even when using a 1 jar of Ragu or Bertoli Alfredo sauce, you can make it taste homemade by adding 1 Tbsp butter, 5 cloves garlic (or 1 1/2 Tbsp minced garlic), and a pinch of cayenne pepper for flavor (not heat!).
- Creamy is key: For thickness, stir in heavy cream—milk won’t give you that creamy thick sauce texture. Simmer on the stovetop until velvety.
- Cheese matters: Always use freshly grated Parmesan cheese from a block—it melts smoother and tastes richer than pre-shredded.
- Butter basics: Unsalted butter lets you control the salt level. If using salted butter, taste before adding additional salt.
- Season smartly: Cracked black pepper and salt pull the sauce together. Add more salt and pepper as needed—trust your tongue!
- 3-ingredient magic: For a from-scratch version, just melt butter, whisk in heavy cream, and stir in Parmesan—three ingredients for a delicious, creamy sauce.
- Pro tip: Let the sauce sit 2 minutes off heat—it thickens perfectly for coating pasta.
Parmesan for Alfredo
For the creamiest Alfredo sauce, always use freshly grated Parmesan cheese from a block – it’s the key ingredient that makes jarred sauce taste homemade. Those extra minutes spent grating pay off big time, since pre-shredded cheese contains preservatives that prevent proper melting and create clumping. When you shred your own, the cheese melts better into a luxuriously smooth and creamy sauce with superior flavor and texture. This simple upgrade takes any basic recipe from good to restaurant-quality, and you’ll notice the difference in every bite. I learned this trick after too many batches of grainy sauce from bagged shredded cheese, and now I never skip this crucial step.
Chicken Alfredo Variations
- Veggie Boost: Toss cooked chopped broccoli into your chicken broccoli Alfredo, or add raw broccoli florets to the boiling water during the last six minutes of pasta cooking time—drain together for easy prep.
- Pasta Swap: While fettuccini is commonly served with Alfredo, try Penne, linguini, or spaghetti—all work well and soak up the sauce beautifully.
- Protein Switch: Skip the meat or use shrimp/salmon for a different protein twist—just adjust cooking times to keep everything tender.
- Sauce Hack: Use the Fettuccine Alfredo base but mix up the recipe by stirring in sun-dried tomatoes or mushrooms for extra flavor.
What to Serve with Chicken Alfredo Pasta?
- Classic combos: Serve your easy chicken Alfredo recipe with crispy Garlic Bread and a fresh Caesar Salad – these side dishes perfectly round out the meal.
- Veggie option: Italian Green Beans add a bright, crunchy contrast to the creamy pasta
- Share your twist: I love hearing which recipes you try! Leave a comment to let me know what you think
FAQS
Q: How can I make my sauce thicker?
A: For thicker sauce, use Heavy cream and Parmesan cheese, and let it simmer to thicken. If it’s still too thin, add parmesan, cream cheese, or a thickening agent like cornstarch.
Q: Is this recipe gluten free?
A: The sauce uses gluten-free ingredients, but swap regular pasta for gluten-free noodles to make the whole dish safe.
Q: Can I use homemade Alfredo sauce?
A: Yes! You’ll need about 15 ounces to match the jar sauce quantity.
Q: How long do leftovers last?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Q: How do I reheat it?
A: Microwave in 30-45 second intervals, stirring each time, or warm on the stove top. Add milk or chicken broth if needed to loosen the sauce.
Q: Why is my sauce too liquidy?
A: Chicken releases liquid—just let it sit for 5 minutes while stirring. If still runny, add parmesan or a thickening agent.
Q: How can I boost flavor?
A: Try Italian seasoning, garlic powder, pepper, or veggies like peas (penne noodles) or steamed broccoli (fettuccine). For spice, add andouille sausage and cajun seasoning!
Easy Chicken Alfredo Recipe with Jar Sauce
Equipment
- Large skillet
- pot for pasta
- Tongs
- Knife
- Cutting board
- Measuring cups/spoons
- Grater for Parmesan
Ingredients
- 1 lb Boneless, skinless chicken breasts sliced thin
- ½ lb fettuccine or penne
- 15 oz 1 jar Alfredo sauce e.g., Ragu, Bertolli, or Private Selection
- ½ cup Milk
- 14.5 oz 1 Can chicken broth
- 2 cups Broccoli florets optional
- ½ cup Grated Parmesan cheese
- 1 tbsp Butter + 1 tsp olive oil
Seasonings
- 1½ tsp Kosher salt
- ¼ tsp Smoked paprika
- ⅛ tsp Cayenne pepper
- Black pepper to taste
Optional
- 1½ tbsp minced garlic
- Extra Parmesan for serving
Instructions
- Cook Pasta: Boil fettuccine in salted water per package instructions. Drain, reserving ½ cup pasta water.
- Sear Chicken: Season chicken, cook in skillet with butter/oil for 4-5 mins per side. Remove and tent.
- Make Sauce: In same skillet, mix jarred sauce, milk, broth, and pasta water. Simmer 2 mins.
- Combine: Add cooked pasta, broccoli (if using), and chicken to sauce. Toss to coat.
- Finish: Off heat, stir in Parmesan. Let sit 5 mins to thicken. Garnish with extra cheese/pepper.