Chicken Alfredo
A quick and easy Chicken Alfredo recipe using jarred Alfredo sauce, perfect for busy nights. This creamy dish combines tender chicken, pasta, and cheese for a satisfying meal.
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.
Notes
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. If you have leftovers, place them in an airtight container and store them in the fridge for 3-4 days.