Chicken Alfredo With Jar Sauce
This clever shortcut turns a humble jar of Alfredo sauce into a genuinely delicious weeknight dinner with tender golden-seared chicken and silky garlic-Parmesan sauce in about 30 minutes.
Equipment
- Large pasta pot - 5-6 quart (4.7-5.7 liter) with strainer insert
- 12-inch Stainless Steel Skillet - 30cm
- Instant-read meat thermometer - for checking chicken doneness at 165°F/74°C
- Box Cheese Grater - or Microplane for fresh Parmesan
- Colander - if pot doesn't have a strainer insert
- Cutting board
- Chef's knife - sharp
- Wooden spoon or silicone spatula
- Measuring cups and spoons - including a heat-proof measuring cup for pasta water
- Tongs - for handling chicken and tossing pasta
Ingredients
- 1.5 lbs boneless skinless chicken breasts - 680g, halved horizontally into cutlets
- 12 oz fettuccine pasta - 340g
- 15 oz Alfredo pasta sauce - 425g jar, Classico Creamy, Bertolli, or Prego recommended
- 2 tablespoons unsalted butter - 30g
- 3 cloves garlic - minced
- 0.5 cup heavy cream - 120ml
- 0.5 cup Parmesan cheese - 50g, freshly grated, plus extra for serving
- 2 tablespoons olive oil - 30ml
- 1 teaspoon Italian seasoning
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- salt - to taste, plus for pasta water
- freshly ground black pepper - to taste
- fresh flat-leaf parsley - chopped, for garnish
- reserved pasta water - about 1/2 cup (120ml), for adjusting sauce consistency
Instructions
- Fill a large pot with 4-5 quarts of cold water and bring to a rolling boil over high heat. Salt generously and set a heat-proof measuring cup nearby for reserving pasta water.
- Pat chicken breasts completely dry with paper towels. Slice each breast in half horizontally to create thinner cutlets. Combine Italian seasoning, garlic powder, onion powder, salt, and pepper in a small bowl and season both sides of the cutlets.
- Heat olive oil in a large skillet over medium-high heat. Carefully place the seasoned chicken cutlets in the pan without overcrowding. Cook undisturbed for 4-5 minutes until golden and naturally releasing from the pan. Flip and cook another 3-4 minutes until internal temperature reaches 165°F/74°C. Transfer to a plate and tent with foil.
- Add fettuccine to the boiling water and cook 1-2 minutes less than package directions for al dente. Before draining, reserve 1/2 cup of starchy pasta water. Drain the pasta but do not rinse.
- Return the same skillet to medium heat. Add butter and let it melt, scraping up the browned bits from the chicken. Add minced garlic and cook 60-90 seconds until fragrant, stirring constantly to prevent burning.
- Pour the Alfredo sauce into the skillet and stir into the garlic butter. Add heavy cream and stir until combined. Reduce heat to low and warm gently, stirring frequently, for 3-4 minutes without boiling. Gradually stir in the freshly grated Parmesan until smooth and glossy. Thin with reserved pasta water if needed.
- Slice the rested chicken into strips or bite-sized pieces against the grain. Add drained fettuccine to the skillet and toss until fully coated in sauce. Arrange sliced chicken on top and give a final gentle toss to incorporate.
- Divide between warmed bowls and finish with extra grated Parmesan, fresh parsley, and a crack of black pepper. Serve immediately while sauce is at its silkiest.
Notes
- Completely dry the chicken: Pat it thoroughly with paper towels before seasoning to ensure a proper golden-brown sear instead of steaming.
- Don't overcrowd the pan: Cook chicken in batches if needed. Overcrowding lowers the pan temperature and prevents browning.
- Use freshly grated Parmesan: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. A block of Parmesan grated fresh gives the silkiest sauce.
- Always reserve pasta water: The starchy water is essential for adjusting sauce consistency without diluting flavor. Add it a tablespoon at a time.
- Never rinse cooked pasta: Rinsing strips away the starch that helps the sauce cling to every strand of fettuccine.
- Watch the garlic: Minced garlic burns quickly and turns bitter. Cook just 60-90 seconds until fragrant and barely golden at the edges.
- Keep sauce at a gentle simmer: A vigorous boil can cause the cream-based sauce to break and become greasy. Low and slow is the key to a velvety texture.
- Shrimp variation: Substitute peeled, deveined shrimp for chicken. Cook 2-3 minutes per side until pink and just cooked through.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Cream sauces don't freeze well as they tend to separate when thawed.
- Reheating tip: Warm leftovers gently on the stovetop with a splash of milk or broth, stirring constantly over medium-low heat until the sauce loosens to its original creamy consistency.