Chicken Alfredo is a classic dish that’s loved by many. With its creamy sauce and tender chicken, it’s a perfect meal for any day of the week. What makes this version special is the ease of using jarred Alfredo sauce. This recipe allows you to whip up a delicious dinner with minimal effort and time.
Why Make This Recipe
This Chicken Alfredo recipe is perfect for busy nights or when you don’t want to spend hours in the kitchen. Using jar sauce cuts down on preparation time, making it ideal for families or anyone looking for a quick meal. Plus, the combination of chicken, pasta, and cheesy goodness is sure to satisfy everyone’s taste buds.
How to Make Chicken Alfredo
Making Chicken Alfredo is straightforward and fun. Follow these simple steps to create a delicious meal in no time.
Ingredients:
- 2 tablespoons Italian dressing (not the creamy kind)
- 3 boneless, skinless chicken breasts (cubed)
- 16 ounces dry penne pasta (1 box)
- 24 ounces Alfredo sauce (1 jar or 3 cups if using homemade)
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper (to taste)
- ½ cup freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1½ cups sun-dried tomatoes (optional)
- Chopped fresh parsley (for garnish)
Directions:
- Heat the chicken and Italian dressing in a large 12-inch skillet over medium-high heat. If you don’t have a large skillet, you can use a stockpot.
- Season the chicken with salt and pepper to taste. Cook the chicken until browned and cooked through, about 5 minutes depending on its thickness.
- Add the box of pasta and the entire jar of Alfredo sauce (or 3 cups of homemade Alfredo). Fill the empty jar with water and add it to the skillet. If using a stockpot, use 2 cups of water. Add salt, pepper, and dried oregano. Lightly stir to combine.
- Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the pasta is tender.
- Stir in the sun-dried tomatoes. Top with grated Parmesan and shredded mozzarella. There’s no need to stir. Continue to cook for 2-3 more minutes or until the cheese is fully melted. If you want, you can broil the entire skillet for about 4 minutes to make the cheese extra melty!
- Top with chopped parsley and serve. Enjoy!
How to Serve Chicken Alfredo
Serve Chicken Alfredo hot, garnished with chopped fresh parsley. You can pair it with a side salad or garlic bread for a complete meal. This dish is perfect for family dinners or casual gatherings with friends.
How to Store Chicken Alfredo
If you have leftovers, place them in an airtight container and store them in the fridge. Chicken Alfredo can last for 3-4 days in the refrigerator. To reheat, simply warm it in a skillet over low heat or in the microwave until heated through.
Tips to Make Chicken Alfredo
- For added flavor, let the chicken marinate in Italian dressing for a few hours before cooking.
- Feel free to add vegetables like spinach or broccoli for extra nutrition and color.
- Adjust the amount of cheese based on your taste preference.
Variation
You can easily modify this recipe by using shrimp instead of chicken or by adding your favorite vegetables to the mix. Another idea is to use different types of pasta for a fun twist.
FAQs
Q1: Can I use homemade Alfredo sauce instead of jar sauce?
Yes! You can use 3 cups of your favorite homemade Alfredo sauce in this recipe.
Q2: How can I make this dish gluten-free?
Swap out the dry penne pasta for a gluten-free version, and make sure that your Alfredo sauce is gluten-free as well.
Q3: Can I freeze Chicken Alfredo?
While it’s best fresh, you can freeze leftovers. Make sure to use an airtight container. Just note that the texture of the pasta may change upon reheating.
Chicken Alfredo
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts, cubed
- 16 ounces dry penne pasta (1 box)
- 24 ounces Alfredo sauce (1 jar or 3 cups if using homemade)
- 2 tablespoons Italian dressing (not the creamy kind)
- 1 tablespoon dried oregano
- ½ cup freshly shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1½ cups sun-dried tomatoes (optional)
- Kosher salt and freshly ground black pepper (to taste)
- Chopped fresh parsley (for garnish)
Instructions
Cooking Chicken
- Heat the chicken and Italian dressing in a large skillet over medium-high heat.
- Season the chicken with salt and pepper to taste, and cook until browned and cooked through, about 5 minutes.
Cooking Pasta
- Add the dry pasta and the entire jar of Alfredo sauce to the skillet. Fill the empty jar with water and add it to the skillet. If using a stockpot, use 2 cups of water.
- Add salt, pepper, and dried oregano, and lightly stir to combine.
- Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 minutes or until the pasta is tender.
Finishing Touches
- Stir in the sun-dried tomatoes. Top with grated Parmesan and shredded mozzarella without stirring, then continue to cook for 2-3 more minutes until the cheese is fully melted.
- Optional: Broil the entire skillet for about 4 minutes for extra melty cheese.
Serving
- Top with chopped parsley and serve hot.
