This Chicken Alfredo Recipe, featuring Ragu Classic Alfredo Sauce, is delicious and easy to make in about 30 minutes, using 5 main ingredients, plus a few seasonings you likely already have on hand.
My children are of Italian Heritage.
Their great grandfather immigrated from Italy, and arrived at Ellis Island just a few decades ago.
The remainder of the family remains in Italy to this day.
Their grandfather lived with us for a while many years ago, and he really enjoyed having pasta dishes as often as possible.
He would frequently give me Italian themed cookbooks (and let me know which recipes were as close as possible to authentic dishes ).
From those cookbooks, and dozens of meal preparations where we changed a few things here and there over the years, the Italian dishes I now prepare have evolved to suit the taste preferences of my family.
For example, certain meat and spices are not available at an affordable price that fits within my budget.
I am also under time constraints on many weeknights, because we are always on the go with the kids and their activities.
There are some fantastic shortcut’s you can take, with Ragu Pasta Sauce, for example, to make it easy and affordable to serve a hot meal in a reasonable amount of time, to your own family.
Assunta Cantisano is the founder of Ragu Pasta Sauce, was an immigrant from Italian heritage as well. To this day, Ragu remains committed to her high standards of affordability, fresh farm grown ingredients, and no artificial flavors, no artificial flavors and no high fructose corn syrup. Just like the homemade sauce I make when time allows, Ragu Pasta Sauce is slowly simmered to add layers of flavor, and stems from an old family recipe.
To begin, I gather all my ingredients, so everything is ready to go as I begin preparing the food. You will also need a skillet, with a lid, later on in the recipe, so make sure you are using a skillet with a lid to cook the chicken in. I start with boneless, skinless chicken breasts. I place them in between two sheets of plastic wrap, on a cutting board, and pound them thin. This also helps tenderize them. I sprinkle salt & pepper, garlic powder, and poultry seasoning to your taste preferences, on the top side.
Next, I melt some butter in my skillet to brown the chicken in. I place the chicken in the skillet, seasoned side down, on Medium High Heat. Sprinkle the top side with salt & pepper, garlic powder, and poultry seasoning to your taste preferences. In about 3-4 minutes, once the chicken is browned on one side, flip it over and let it cook another 3-4 minutes until the second side is browned, and the breast is cooked through.
Depending on the size of your skillet, you may be able to cook all of the chicken in one batch. If not, remove the cooked chicken to a cutting board, and repeat the above steps with the second batch of chicken, and so on, until it’s all cooked.
I also use this time to start boiling the water for the pasta. Once the water is boiling for the pasta, drop it in, and set a timer according to the package instructions, so you can drain it with a colander when it’s done.
Once the chicken is on the cutting board, use a sharp chef’s knife to dice it into bite sized pieces.
Add all of the chicken back into the skillet once it’s diced, and pour in your jar of Ragu Classic Alfredo Sauce. Place a lid on your skillet, and let it simmer about 20 minutes on medium low heat.
Remove the lid, and give it a good stir. Add in the cooked and strained pasta, and 1 cup of the shredded Italian Cheeses.
Mix it up, and let it simmer together about 5 minutes. Serve on your favorite dinnerware. You can also top with the remaining shredded Italian Cheese, if desired.
- 1 lb Boneless Skinless Chicken Breasts
- 4 tablespoons butter (Amount may vary depending on size of skillet, and # of batches of chicken cooked)
- Salt, Pepper, Garlic Powder , Poultry Seasoning to taste. I lightly sprinkle.
- 1 box (12 oz) pasta of choice. I used Bow Tie (also known as Farfalle). Penne, Ziti, etc would work fine as well.
- 1 jar Ragu Classic Alfredo Sauce
- 1 cup shredded Italian Cheese (I use a Parmesan/Mozzarella mixture)
Pound chicken breasts between plastic wrap to tenderize and flatten
Sprinkle top side with salt & pepper, garlic powder, and poultry seasoning to your taste
Melt 2 tbsp butter in skillet over medium high
Start water boiling for pasta
Place chicken seasoned side down and saute until brown, about 3-4 minutes.
Season top of chicken
Flip chicken and saute other side, about 3-4 minutes.
*Cooking time may vary depending on size of burner, skillet, and other conditions. Please make sure chicken is completely cooked through.
Remove from heat, and cook next batch, if needed
Dice cooked chicken on a cutting board
Return chicken to skillet and add jar of Ragu Classic Alfredo Sauce and 1 cup of shredded Italian Cheese. Stir well.
Lower to med low heat
Cover and cook for 20 minutes
Cook pasta according to package instructions, drain, and set aside
Stir chicken and sauce well, then add in pasta
Let the pasta, chicken, and sauce simmer for about 5 minutes.
Plate the food, and top with leftover shredded Italian cheese, if desired.
Amount Per Serving: Calories: 518Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 154mgSodium: 752mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 35g