Are you craving a delicious Italian dinner but don’t have hours to spend in the kitchen? I’m gonna show you how to make chicken alfredo with Ragu Classic Alfredo sauce that’ll impress your family without breaking a sweat! This is one of my go-to recipes when I need something quick yet tasty for dinner
As a busy parent, I’ve come to appreciate shortcuts that don’t sacrifice flavor, and Ragu Classic Alfredo sauce is definitely one of those time-savers. Let’s dive into making this classic comfort food with minimal effort!
What You’ll Need
First, let’s gather our ingredients. Here’s everything you’ll need to serve about 4-6 people:
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 jar (16 oz) Ragu Classic Alfredo Sauce
- 12 oz pasta (fettuccine is traditional, but bow tie/farfalle works great too!)
- 4 tablespoons butter
- Salt, pepper, garlic powder, and poultry seasoning to taste
- 1 cup shredded Italian cheese (I use a Parmesan/Mozzarella mixture)
Optional Add-ins:
- Fresh parsley for garnish
- Steamed broccoli or other veggies
- Red pepper flakes for some heat
Step-by-Step Instructions
1. Prepare the Chicken
This is where the magic starts! Here’s what I do:
- Place chicken breasts between two sheets of plastic wrap on a cutting board.
- Pound them thin with a meat mallet or heavy pan (this tenderizes the meat and helps it cook evenly).
- Season both sides of the chicken with salt, pepper, garlic powder, and poultry seasoning.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Cook the chicken for about 3-4 minutes on each side until browned and cooked through.
- Remove chicken to a cutting board and dice into bite-sized pieces.
Pro tip: Don’t overcrowd your pan! If needed, cook the chicken in batches, adding more butter as needed.
2. Cook the Pasta
While the chicken is cooking, get your pasta going:
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package directions until al dente (usually 8-10 minutes).
- Drain pasta, but save about 1/2 cup of the pasta water! (This is a secret weapon for adjusting sauce consistency later).
3. Prepare the Sauce
Now it’s time to create that creamy, dreamy alfredo sauce:
- Return the diced chicken to the skillet.
- Pour in the entire jar of Ragu Classic Alfredo Sauce.
- Add 1 cup of shredded Italian cheese and stir well.
- Cover and simmer on medium-low heat for about 5 minutes, stirring occasionally.
- If the sauce seems too thick, add a bit of the reserved pasta water to reach your desired consistency.
4. Combine and Serve
Let’s bring everything together:
- Add the drained pasta to the skillet with the chicken and alfredo sauce.
- Toss gently to coat all the pasta evenly with the sauce.
- Let it simmer together for another 5 minutes.
- Serve hot, topped with additional shredded cheese if desired.
The whole meal should take you about 30-35 minutes from start to finish. Not bad for a restaurant-quality dinner at home!
Variations to Try
One of the things I love about this recipe is how versatile it is. Here are some of my favorite ways to switch it up:
Different Pastas
While fettuccine is traditional, I often use:
- Farfalle (bow tie) – great for catching sauce in its folds
- Penne – sauce gets inside the tubes
- Linguine – slightly thinner than fettuccine
Protein Options
Not in the mood for chicken? Try:
- Shrimp (cook for just 2-3 minutes per side)
- Italian sausage (remove from casings and brown)
- Leftover rotisserie chicken (just warm through in the sauce)
Veggie Add-ins
Make it more nutritious by adding:
- Steamed broccoli florets
- Sautéed mushrooms
- Fresh spinach (just stir it in at the end)
- Garden peas
- Zucchini
- Sun-dried tomatoes
Tips for the Perfect Chicken Alfredo
After making this dish dozens of times, I’ve learned a few tricks:
-
Don’t overcook the pasta – al dente pasta holds up better in the sauce and doesn’t get mushy.
-
Save that pasta water – it’s starchy and helps the sauce cling to the pasta better than plain water would.
-
Quality cheese matters – pre-shredded cheese has anti-caking agents that can make your sauce grainy. If possible, grate your own!
-
Don’t boil the sauce – Alfredo sauce can separate if it gets too hot. Keep it at a gentle simmer.
-
Season in layers – Season the chicken, season the pasta water, and taste the final dish to adjust seasonings.
Common Questions
Can I make this ahead of time?
While chicken alfredo is best fresh, you can prepare components ahead. Store cooked chicken and sauce separately from pasta, then combine when reheating. Add a splash of milk when reheating to revive the sauce.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. When ready to eat, heat up gently, adding a little water or chicken broth if the sauce is too thick.
Can I freeze chicken alfredo?
You can, but I don’t recommend it. The sauce can separate and the pasta texture changes. If you must freeze it, store it for up to 3 months and defrost thoroughly before gently reheating.
How can I make the sauce richer?
Add a splash of heavy cream or a tablespoon of cream cheese to the Ragu sauce for extra richness. You can also stir in extra Parmesan cheese.
My sauce is too thick/thin. What do I do?
- Too thick: Add some reserved pasta water, a tablespoon at a time
- Too thin: Simmer a bit longer to reduce, or add more cheese
Why This Recipe Works
There’s something magical about the combination of tender chicken, creamy sauce, and perfectly cooked pasta. Using Ragu Classic Alfredo sauce as a base gives you a consistent result every time, while still allowing for personalization.
I’ve made this recipe for my kids’ birthdays, for date nights with my husband, and for those busy weeknights when I want something better than takeout but don’t have the energy for an elaborate meal.
The Italian heritage of Alfredo sauce dates back decades, and while purists might insist on making the sauce from scratch, I’ve found that Ragu offers a delicious alternative that saves time without sacrificing flavor. After all, even Assunta Cantisano, the founder of Ragu Pasta Sauce, understood the importance of balancing quality with convenience!
Final Thoughts
Making chicken alfredo with Ragu Classic Alfredo sauce is one of those simple pleasures that makes home cooking so rewarding. It’s quick enough for weeknights yet impressive enough for guests. The balance of creamy sauce, tender chicken, and al dente pasta creates a comfort food experience that’s hard to beat.
Next time you’re standing in your kitchen wondering what to make for dinner, remember this recipe. It might just become your new family favorite, just like it has for mine!
What’s your favorite way to enjoy chicken alfredo? Do you have any secret ingredients you add to jarred alfredo sauce? Share your tips in the comments!
How To Make Chicken Alfredo
- Olive Oil: Use your favorite extra-virgin olive oil, or consult our list of the best olive oil brands.
- Chicken Breasts: Boneless, skinless chicken breasts are what I call for here, but you can also swap in chicken thighs for the breasts if you prefer. Thighs take much longer in the pan, and actually cook best with a quick trip to the oven. If you want to change the protein altogether, check out our recipe for shrimp fettuccine Alfredo.
- Chicken Broth: Chicken broth not only lightens up the sauce, but also cooks our noodles along with milk. I know, I know, it’s surprising—but it works!
- Milk: Make sure to use whole milk here for the richest possible sauce.
- Garlic: Regular chopping just won’t cut it in this recipe—grated or finely chopped garlic will add more garlicky flavor and will also incorporate more fully into the sauce instead of leaving little garlic bits behind.
- Fettuccine: You can use a different thin or medium-sized noodle if you prefer, but fettuccine Alfredo just wouldn’t be the same without, well, fettuccine.
- Parmesan: Parmesan is a major ingredient in this simple recipe, so its worth seeking out the good stuff and grating it yourself. If the block you have has a rind, look for little dots, and a pattern that spells out Parmigiano-Reggiano on the rind of full wheels of the cheese.
- Heavy Cream: While not all Alfredo recipes use heavy cream, I think it’s more than worth it to use heavy cream in this recipe, both for its full-fat flavor and silky consistency. If you really need a substitute, you can use half-and-half, but keep in mind you may have to cook the sauce a little longer to reduce it to a thick sauce.
First, we’re going to cook our chicken breasts before preparing our pasta. Grab a large skillet, and heat oil over medium-high heat. Add your chicken breasts, seasoning with salt and pepper. Cook, turning occasionally, until they are golden-brown and cooked through. This should take around 10 minutes per side.
Once done, transfer to a cutting board, let it rest for 10 minutes, then slice and set aside.
Then add the broth, milk, and garlic to a pan, then season with salt and pepper.
Bring to a simmer, then add the fettuccine. You’re going to cook your fettuccine in the liquid here instead of boiling it separately—it might seem crazy, but it will add more flavor to the noodles, and will save you from dirtying up another dish.
Cook until barely al dente, then stir in the Parmesan and cream. Bring the mixture to a simmer and cook, stirring frequently, until the sauce has thickened and the pasta is al dente.
Once done, remove from the heat and add the chicken.
Then, garnish with fresh parsley if you so desire.
The full list of ingredients and instructions can be found in the recipe below.
- Master your Alfredo sauce. For this recipe, we create our Alfredo sauce by first simmering milk, chicken broth, and garlic, then cooking our noodles in the mixture. Once the noodles are cooked, we add heavy cream and Parmesan to complete our creamy sauce. This method is slightly different from our classic Alfredo sauce recipe—we love to cook our noodles in the flavorful mixture here, but if you’d prefer to keep things simple (or have some leftover Alfredo!), feel free to refer to our basic recipe.
- Get experimental with the noodles. Fettuccine is a classic, but angel hair or spaghetti would work just fine! Just make sure whatever pasta you choose can be completely submerged in your cooking liquid.
- Add some veg. After the pasta is cooked, stir in a couple of big handfuls of spinach and some halved grape tomatoes if youre looking to add some color.
- Missing crunch? Toast up some panko bread crumbs in a skillet with butter and garnish with a handful. This trick works for any pasta—the added texture really takes it over the top.
- Amp up the heat. Sprinkle in some red pepper flakes or Cajun seasoning.
- Avoid grainy sauce! Using freshly grated (not shredded) Parm will help turn your sauce into a luscious, creamy dream. Pre-shredded cheeses are usually dusted with anticoagulants that will prevent the cheese from getting smooth and melty.
As you may have noted by now, this dish is extremely versatile. Get creative with all of our top tips above, or check out some of our other Alfredo options. Swap out the sauce here for our cottage cheese Alfredo if youre looking to up the protein or our vegan Alfredo if you want to cut down on the diary, or check out our chicken tikka Alfredo if youre craving a dinner mash-up.
If you have any leftovers, store them in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months.Advertisement – Continue Reading Below
- 2 Tbsp. extra-virgin olive oil
- 2 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 2 cloves garlic, finely chopped
- 8 oz. fettuccine
- 1 cup finely grated Parmesan (about 2 oz.)
- 1/2 cup heavy cream
- Chopped fresh parsley, for serving
-
- Step 1 In a large skillet over medium-high heat, heat oil. Add chicken; season with salt and pepper. Cook, turning occasionally, until golden brown and cooked through, about 8 minutes per side. Transfer to a cutting board. Let rest 10 minutes, then slice.
- Step 2 In same skillet over medium heat, combine broth, milk, and garlic; season with salt and pepper. Bring to a simmer. Add fettuccine and cook, tossing occasionally, until barely al dente, about 10 minutes.
- Step 3 Stir in Parmesan and cream. Bring to a simmer and cook, stirring frequently, until sauce thickens and pasta is al dente, 2 to 3 minutes.
- Step 4 Remove from heat and stir in chicken. Top with parsley.
