Real Recipes From Real Home Cooks ®

chicken alfredo

(5 ratings)
Blue Ribbon Recipe by
Christine Schnepp
Sarasota, FL

This semi-homemade recipe is quick, easy, and guaranteed to please. I came up with this when in a hurry one night for a fast meal for the family.

Blue Ribbon Recipe

This chicken Alfredo is a super simple hearty meal that will please the whole family - even picky eaters. Since it only takes about 30 minutes to throw together, it's a delicious weeknight option. We suggest using the jarred sauce that Christine recommends. It's rich and creamy and adds just a hint of garlic to the dish. Mixed with chicken chunks and pasta, this is a hearty casserole. Serve with a vegetable or side salad.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For chicken alfredo

  • 4
    boneless chicken breasts
  • 1 lb
    rotini (1 box)
  • 2 jar
    Ragu roasted garlic parmesan cheese sauce
  • olive oil
  • salt
  • pepper
  • 1 tsp
  • 1/3 c
    grated Parmesan cheese

How To Make chicken alfredo

  • Boiling rotini pasta.
    Boil the rotini in a large pot until done, approximately 8-12 minutes. Add salt to the water.
  • Cooking chunks of chicken breast in a skillet.
    Clean and cube chicken. In a large frying pan, add a few teaspoons of olive oil and put the burner on medium high. Add the chicken. When the chicken is almost done, add salt and pepper to taste. Add the parsley.
  • Combining cooked pasta, chicken, and Ragu creamy sauce in a pot.
    Drain the rotini when it is ready. Place back into the pot. Add the chicken and the Ragu. Stir over low heat.
  • Ingredients poured into a baking dish and topped with Parmesan cheese.
    If you are making this dish for company, add it to a baking pan for presentation. Top with Parmesan cheese and crisp in the oven on broil for about 5 minutes.