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Chicken Alfredo with Jar Sauce

This quick and creamy Chicken Alfredo uses a store-bought jarred Alfredo sauce enhanced with butter, cream, and Parmesan for a luxurious weeknight meal ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb boneless skinless chicken breasts
  • 1 lb fettuccine or penne pasta
  • 1 15 oz jar Alfredo sauce
  • 3 tablespoons butter divided
  • 2 cloves garlic minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • Fresh parsley for garnish optional

Equipment

  • Large skillet or saute pan
  • Large pasta pot
  • Colander for draining pasta
  • Wooden spoon or spatula
  • Meat mallet or heavy pan (optional)
  • Instant-read thermometer
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Pat chicken breasts dry and season both sides with kosher salt, black pepper, and Italian seasoning.
  2. Place each chicken breast between plastic wrap and pound to 3/4-inch thickness using a meat mallet or heavy pan.
  3. Heat 1 tablespoon of butter in a large skillet over medium-high heat until foaming, then sear chicken for 5-6 minutes until golden on the first side.
  4. Flip chicken and cook an additional 4-5 minutes until internal temperature reaches 165°F, then transfer to a cutting board and rest for 3-4 minutes.
  5. While chicken cooks, bring a large pot of salted water to a rolling boil and cook pasta until al dente, about 10-12 minutes; reserve 1 cup pasta water before draining.
  6. In the same skillet, melt remaining 2 tablespoons butter over medium heat, add minced garlic and cook 30 seconds until fragrant.
  7. Stir in jarred Alfredo sauce and heavy cream, heating for 2-3 minutes until warm and slightly thinned.
  8. Add drained pasta to the sauce and toss to coat, adding reserved pasta water a few tablespoons at a time to reach a silky consistency.
  9. Stir in grated Parmesan cheese and red pepper flakes if using, then slice rested chicken into 1/2-inch strips and arrange on top of pasta.
  10. Garnish with fresh parsley and extra Parmesan, and serve immediately while hot.

Notes

Serve immediately for best texture; garnish with fresh parsley and extra Parmesan.