Chicken Alfredo with Jar Sauce
This chicken alfredo with jar sauce is the ultimate 30-minute comfort dinner — tender, golden-seared chicken breasts served over silky fettuccine in a jar Alfredo sauce elevated with butter, fresh garlic, heavy cream, and real Parmesan. A few simple upgrades transform a humble pantry staple into a rich, restaurant-quality pasta dish that the whole family will love.
Equipment
- Large pot For boiling pasta — at least 4-quart capacity
- Large skillet or sauté pan 12-inch recommended for searing chicken and building the sauce
- Cutting board
- Sharp knife
- Tongs
- Meat thermometer Instant-read; for checking chicken doneness at 165°F
- Colander For draining pasta
- Wooden spoon or silicone spatula
- Measuring spoons and cups
- Box grater or Microplane grater For freshly grating Parmesan cheese
- Ladle or measuring cup For scooping pasta cooking water before draining
Ingredients
For the Pasta and Chicken
- 12 oz fettuccine pasta 340g
- 1.5 lbs boneless skinless chicken breasts 680g, about 2 large breasts; slice horizontally if thicker than ¾ inch
- 2 tbsp olive oil for searing the chicken
Chicken Seasoning
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt plus more for pasta water
- ¼ tsp black pepper freshly ground recommended
For the Alfredo Sauce
- 1 jar Alfredo sauce 15–16 oz (425–454g); Rao's, Bertolli, or Classico recommended
- 2 tbsp unsalted butter 28g; divided
- 4 cloves garlic minced
- ½ cup heavy cream 120ml; optional but recommended for extra richness
- ½ cup Parmesan cheese about 50g; freshly grated from a block; plus more for serving
For Garnish
- fresh parsley chopped; for garnish
- Parmesan cheese extra freshly grated; for serving
Instructions
- Pat chicken breasts dry with paper towels, then slice horizontally if thicker than ¾ inch. Mix together Italian seasoning, garlic powder, onion powder, salt, and black pepper, then coat both sides of the chicken evenly and let rest for 5 minutes.
- Bring a large pot of water to a rolling boil, salt generously, and cook fettuccine until al dente per package directions. Reserve ½ cup pasta water before draining, then drain and toss with a drizzle of olive oil to prevent sticking.
- Heat olive oil in a large skillet over medium-high heat and sear chicken for 4–5 minutes per side without moving it, until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cutting board, rest for 5 minutes, then slice into strips.
- Reduce heat to medium-low and melt butter in the same skillet, then sauté minced garlic for 1–2 minutes. Pour in the jar of Alfredo sauce, add heavy cream, and stir in grated Parmesan, letting everything simmer gently until smooth and glossy.
- Add the drained fettuccine to the sauce and toss with tongs to coat, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce. Fold in the sliced chicken, warm for 1–2 minutes, then serve topped with extra Parmesan and fresh parsley.
Notes
- Always let the chicken rest for at least 5 minutes before slicing to keep the juices inside the meat.
- Use freshly grated Parmesan from a block — pre-shredded bagged cheese contains anti-caking agents that prevent smooth melting.
- Don't skip salting the pasta water. It should taste pleasantly salty and is the only chance to season the pasta itself.
- Rao's Homemade Alfredo Sauce delivers the best results, but Bertolli and Classico are great budget alternatives.
- Always save pasta water before draining — the starchy liquid is perfect for loosening thick sauce without making it watery.
- Keep the heat at medium-low when simmering the Alfredo sauce. High heat can cause the cream and cheese to break and turn grainy.
- For a spicy version, stir in ½ teaspoon of red pepper flakes when sautéing the garlic.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave with a splash of cream or milk to revive the sauce.
- Boneless, skinless chicken thighs can be substituted for breasts — they are juicier and need just 2–3 extra minutes per side.
- This dish is best served immediately. Alfredo sauce thickens significantly as it cools, so plate and enjoy it right away.
Nutrition
Serving: 1ServingCalories: 680kcalCarbohydrates: 56gProtein: 45gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 165mgSodium: 890mgPotassium: 620mgFiber: 2gSugar: 3gVitamin A: 18IUVitamin C: 4mgCalcium: 28mgIron: 15mg
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