Easy Chicken Alfredo (Creamy, 20 Minutes, Jar Option)

Skillet of creamy chicken Alfredo tossed with fettuccine and parsley.

Annie’s Table

Weeknight-fast chicken Alfredo with a smooth, glossy sauce and a jar-sauce shortcut. Includes pro tips, fixes for split sauce, and storage.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 people

Course: dinner, Main Course, Plat principal

Cuisine: europe, Italian, Italienne

Calories: 616

Ingredients Equipment Method Notes

Ingredients

1 tbsp olive oil, extra virgin

2 cloves garlic, minced

2 cups cooked rotisserie chicken, shredded

8 oz fettuccine pasta, uncooked

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/4 tsp salt, or to taste

1/4 tsp black pepper, freshly ground

1 tbsp fresh parsley, chopped (for garnish)

Equipment

1 Large saucepan or deep skillet
1 Wooden spoon for stirring
1 Strainer to drain pasta

Method

Boil a large pot of salted water. Cook the fettuccine according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.

Stir in the shredded chicken and cook for 2–3 minutes to warm through.

Pour in the heavy cream and bring to a simmer. Reduce heat and stir in Parmesan cheese until melted and the sauce thickens.

Add the cooked pasta to the skillet and toss to coat evenly with the sauce.

Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.

Notes

For a jar-sauce shortcut: Warm 1 jar (15–16 oz) Alfredo sauce with 2 cloves minced garlic and ¼ cup cream. Whisk in ¼ cup freshly grated Parmesan and loosen with pasta water. Toss with pasta and chicken.

To fix a split sauce: remove from heat and whisk in 2–3 Tbsp cold cream or a splash of pasta water.

Storage: Keep leftovers refrigerated up to 4 days. Reheat gently with added cream or milk. Avoid boiling.