Chicken Alfredo Recipe with Jar Sauce

This one pot chicken alfredo recipe with jar sauce is one of the easiest dinners I’ve ever made! I used jarred alfredo sauce to keep things simple and cooked everything in one pot for minimal cleanup. I also added tons of extra cheese because who doesn’t love cheese?! From start to finish, this recipe only takes 30 minutes, so it’s a great weeknight meal.

I cannot get enough of one pot meals. Less dishes to clean, quicker prep, and an all-around easy recipe. Everything about it is just perfect for me. This chicken alfredo with jar sauce is the ultimate one pot recipe filled with creamy alfredo sauce and freshly grated cheese. I added sun-dried tomatoes for a pop of color and umami flavor. My whole family is totally addicted to this dish!

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Tips for Success

• The pasta in the middle of the skillet and underneath will be more tender than the outside pasta when done. It’s okay if those pieces are a bit toastier and less soft. The inside will be plenty soft.
• Feel free to add in more favorite ingredients such as prosciutto, onions, peas, or whatever your family might love.

How to Store and Reheat

Store leftover one pot chicken alfredo in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low heat until warmed through. I do not recommend freezing this dish.

Serving Suggestions

This chicken alfredo with jar sauce is so filling, which makes it the perfect quick dinner. I love serving it with a simple garden salad, some easy garlic bread, or even a side of roasted veggies if I didn’t add them into the pasta.

Recipe Card

Chicken Alfredo Recipe with Jar Sauce

4.55 from 46 votes

Prep: 5 minutes mins

Cook: 25 minutes mins

Total: 30 minutes mins

Servings: 4 people

Author: Becky Hardin

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This one pot chicken alfredo recipe with jar sauce is one of the easiest dinners I've ever made! Ready in just 30 minutes!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 2 tablespoons Italian dressing not the creamy kind
• ▢ 3 boneless, skinless chicken breasts cubed
• ▢ 16 ounces dry penne pasta (1 box)
• ▢ 24 ounces Alfredo sauce (1 jar or 3 cups if using homemade)
• ▢ 1 tablespoon dried oregano
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ ½ cup freshly shredded mozzarella cheese
• ▢ ½ cup freshly grated Parmesan cheese
• ▢ 1½ cups sun-dried tomatoes optional
• ▢ Chopped fresh parsley for garnish

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Instructions 

• Heat chicken and Italian dressing in a large 12 inch skillet over medium high heat (If you don’t own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste.
  2 tablespoons Italian dressing, 3 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
• Cook chicken until browned and just cooked through, about 5 minutes depending on thickness of chicken.
  
• Add the box of pasta and the entire jar of alfredo (or 3 cups of homemade alfredo). Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Add the salt and pepper to taste and the dried oregano. Lightly stir the mixture to combine.
  16 ounces dry penne pasta, 24 ounces Alfredo sauce, Kosher salt and freshly ground black pepper, 1 tablespoon dried oregano
  
• Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking.
  
• Stir in the sun dried tomatoes.
  1½ cups sun-dried tomatoes
  
• Cover with grated parmesan and then shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!
  ½ cup freshly grated Parmesan cheese, ½ cup freshly shredded mozzarella cheese
  
• Top with chopped parsley and serve! Enjoy!
  Chopped fresh parsley
  

Video

Becky’s Tips

Storage: Store leftover chicken alfredo in an airtight container in the refrigerator for up to 3 days.

Calories: 1058kcalCarbohydrates: 116gProtein: 52gFat: 42gSaturated Fat: 19gCholesterol: 192mgSodium: 1746mgPotassium: 2022mgFiber: 9gSugar: 22gVitamin A: 610IUVitamin C: 17.2mgCalcium: 303mgIron: 6.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chicken Alfredo with Jar Sauce Step by Step

Cook the Chicken: Heat 3 cubed boneless, skinless chicken breasts and 2 tablespoons of Italian dressing in a large 12-inch skillet over medium-high heat (If you don’t own a large skillet, you can use a stock pot). Season chicken with salt and pepper to taste. Cook the chicken until browned and just cooked through, about 5 minutes depending on the thickness of the chicken.

Add the Sauce: Add 16 ounces (1 box) of dry penne pasta and a 16-ounce jar of alfredo (or 3 cups of homemade alfredo). Fill the empty marinara jar with water and add to the skillet. If using a stockpot, use 2 cups water. Add salt and pepper to taste and 1 tablespoon of dried oregano. Lightly stir the mixture to combine.

Cook the Pasta: Bring mixture to a boil and then reduce to a simmer. Cover and cook for 15 minutes or until pasta is tender to your liking.

Add the Tomatoes: Stir in 1½ cups of sun-dried tomatoes if using.

Melt the Cheese: Cover with ½ cup of grated Parmesan and ½ cup of shredded mozzarella. No need to stir. Continue to cook for 2-3 more minutes or until cheese is fully melted. You can also broil the entire skillet for about 4 minutes to make the cheese extra melty!

Top and Serve: Top with chopped parsley and serve! Enjoy!

More Chicken Alfredo Recipes to Try!

Chicken Alfredo Pasta Bake Recipe

Chicken Alfredo Stuffed Shells

Chicken Alfredo Lasagna Roll Ups

Chicken Alfredo Gnocchi Bake Recipe