HOW TO MAKE CHICKEN ALFREDO USING STORE BOUGHT ALFREDO SAUCE!? QUICK AND EASY RECIPE!

Ingredients

• 1.5 lb Boneless Skinless Chicken Breast (cut into 5‑6 pieces, about 6‑oz each)
• 2 Tbsp Vegetable Oil (for searing the chicken)
• 1 tsp Salt (plus extra for seasoning vegetables and sauce)
• 0.5 tsp Black Pepper (freshly ground)
• 1 Tbsp Unsalted Butter (softened, cut into cubes)
• 1 cup Onion (diced, medium size)
• 2 cloves Garlic (minced (about 1 tsp))
• 2 cup Broccoli Florets (fresh or frozen, cut into bite‑size pieces)
• 1 cup Ragu Alfredo Sauce (store‑bought jarred sauce)
• 0.33 cup Half‑and‑Half (adds richness; can substitute heavy cream)
• 0.25 cup Parmesan Cheese (freshly grated)
• 12 oz Barilla Fettuccine Noodles (dry weight)
• 0.5 tsp Italian Seasoning (optional, adds extra herb flavor)

Instructions

1. Prepare Vegetables

   Dice the onion, mince the garlic, and cut the broccoli into bite‑size florets.

   Time: PT10M

2. Cook Pasta

   Bring a large pot of salted water to a rolling boil. Add the Barilla fettuccine and cook until al dente, about 8‑10 minutes. Drain in a colander and set aside.

   Time: PT10M

   Temperature: 212°F

3. Season and Sear Chicken

   Pat the chicken pieces dry. Sprinkle both sides with ½ tsp salt, ¼ tsp pepper, and optional Italian seasoning. Heat the cast‑iron skillet over medium‑high heat, add 2 Tbsp vegetable oil, and sear the chicken 5 minutes per side until golden brown.

   Time: PT10M

   Temperature: Medium‑high

4. Rest Chicken

   Transfer the seared chicken to a plate and keep warm. Do NOT discard the pan drippings—they hold flavor for the sauce.

   Time: PT2M

5. Sauté Aromatics & Broccoli

   Reduce heat to medium. Add 1 Tbsp butter to the same skillet. Once melted, add the diced onion and sauté until translucent, about 2 minutes. Stir in the minced garlic, then add broccoli florets, seasoning with a pinch of salt and pepper. Cook 3‑4 minutes until the broccoli is bright green and just tender.

   Time: PT5M

   Temperature: Medium

6. Create the Alfredo Sauce

   Pour the Ragu Alfredo sauce into the skillet, followed by ⅓ cup half‑and‑half. Stir in the grated Parmesan cheese. Reduce heat to low and let the mixture simmer, stirring occasionally, until it reaches a creamy, slightly thickened consistency (about 5‑7 minutes).

   Time: PT7M

   Temperature: Low

7. Combine All Components

   Return the seared chicken to the skillet, add the cooked fettuccine, and toss everything together over low heat for 2‑3 minutes until the pasta is fully coated and the chicken is reheated.

   Time: PT3M

   Temperature: Low

8. Plate and Serve

   Divide the creamy chicken alfredo among four plates. Garnish with additional grated Parmesan and a sprinkle of fresh parsley if desired.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

55g

Fat

30g

Fiber

3g