Chicken Alfredo Recipe with Jar Sauce

4.57 from 48 votes

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings: people

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

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