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Chicken Alfredo Recipe With Jar Sauce - Creamy, Fast, and Comforting

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces fettuccine (or any long pasta)
  • 1 to 1.25 pounds boneless, skinless chicken breasts (thin-sliced or pounded to even thickness)
  • 2 tablespoons olive oil (divided)
  • 1 tablespoon unsalted butter
  • 2 to 3 garlic cloves, minced
  • 1 jar (15–16 ounces) Alfredo sauce (choose a brand you like)
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/2 cup pasta cooking water (reserve before draining)
  • Salt and black pepper, to taste
  • 1/2 teaspoon Italian seasoning (optional)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Fresh parsley, chopped, for garnish
  • Lemon wedge (optional, for a bright finish)

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Cook fettuccine until just al dente according to package directions. Reserve about 1 cup of pasta water, then drain.
  2. Prep the chicken. Pat the chicken dry. Season both sides generously with salt, pepper, and Italian seasoning if using. Thin, even pieces cook faster and stay juicier.
  3. Sear the chicken. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–6 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate to rest, then slice into strips.
  4. Build flavor in the pan. Reduce heat to medium. Add remaining 1 tablespoon olive oil and the butter. Stir in garlic and cook 30 seconds until fragrant, scraping up browned bits with a spatula.
  5. Add the jar sauce. Pour in the Alfredo sauce. If it’s very thick, add 1/4 cup pasta water to loosen. Stir in red pepper flakes if you like a little heat.
  6. Boost with Parmesan. Stir in the grated Parmesan until melted and smooth. Taste and adjust seasoning with salt and pepper. Keep the sauce at a gentle simmer—don’t boil.
  7. Toss the pasta. Add the drained fettuccine directly to the skillet. Toss until coated, adding more pasta water a splash at a time to create a silky, glossy sauce that clings to the noodles.
  8. Finish with chicken. Add sliced chicken and any juices from the plate. Toss to warm through 1–2 minutes. If desired, squeeze a light splash of lemon over the top to brighten.
  9. Serve and garnish. Plate the pasta and top with extra Parmesan and chopped parsley. Serve immediately while creamy and hot.