Alfredo Chicken Pasta

This Alfredo Chicken Pasta is the quintessential "safety" meal—the one you keep in your back pocket for those nights when the kids are hungry, the schedule is packed, and you need a guaranteed win. By dressing up a jar of Alfredo with fresh garlic, butter, and herbs, you get a "made from scratch" taste in a fraction of the time.
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Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 635
Ingredients Method

Ingredients
  

  • 8 oz linguine pasta
  • 3 Tbsp butter
  • 3 cloves of garlic minced
  • 16 oz Alfredo Sauce
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ cup parmesan cheese grated
  • ¼ cup italian parsley finely chopped
  • 2 chicken breast
  • Cayenne pepper optional

Method
 

  1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente (firm to the bite). Drain well.
  2. Sauté the Aromatics: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1–2 minutes until it’s soft, golden, and fragrant—be careful not to let it burn!
  3. Simmer the Sauce: Pour the Alfredo sauce into the skillet with the garlic butter. Stir in the salt, pepper, Parmesan cheese, parsley, and rotisserie chicken (plus a pinch of cayenne if you like a little kick).
  4. Develop the Flavor: Reduce the heat slightly and simmer the sauce for 10 minutes, stirring frequently. This allows the spices to “bloom” and the sauce to thicken beautifully.
  5. Slice chicken breast across (1/2 inch thick), sprinkle with salt and black pepper and cook it until done. Let it sit for few minutes before you slice it.
  6. Combine and Serve: Add the cooked pasta to the skillet and toss to coat, or ladle the rich sauce directly over individual bowls of pasta. Service chicken on a side. Finish with an extra sprinkle of parsley or Parmesan if desired!