Shortcut Creamy Chicken Fettuccine Alfredo Pasta Recipe (4 Ingredients, 20 Minutes) Shortcut Recipes Italian Recipes Low Sugar Recipes Pasta Dinner Chicken Recipes Budget Recipes High Protein Recipes

Life has been really hectic and crazy lately. Dinner is always a must, so shortcut recipes are taking the lead in my kitchen right now. While homemade alfredo sauce is always superior in my opinion to jarred alfredo sauce, this shortcut chicken fettuccine recipe turned out dang good. And it being on the table in under 20 minutes was the bonus for this Italian-inspired recipe!

To make this quick and easy chicken pasta recipe you only need four simple ingredients from your fridge and pantry: olive oil, boneless/skinless chicken breasts, a jar of alfredo sauce and fettuccine pasta. Those jarred alfredo sauces come in a variety of flavors. I used a basil alfredo, but use whatever you like. I've seen garlic alfredo, sundried tomato alfredo, mushroom alfredo and even spicy alfredo.

The chicken is cooked while the pasta cooks, which takes the longest. Once the pasta is ready, add it to the cooked chicken and alfredo sauce. Heat through and grab the pasta bowls!

I served this creamy chicken alfredo pasta with leftover sheet-pan crispy baked eggplant Parmesan and crisp salad. Sometimes I like to add fresh green beans or broccoli, but it's wonderful with any vegetable.

Cuisine: Italian / American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6

Ingredients

• 1 tablespoon olive oil 
• 1 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 15 ounces (1 jar) alfredo sauce
• 12 - 16 ounces fettuccine 

Optional Ingredients

• grated Parmesan cheese
• fresh chopped garlic
• dried Italian seasoning

Here's how to make it:

1. Cook the pasta according to package directions for al dente. (If you prefer your pasta softer, cook it longer according to package directions.) Drain and set aside. You could also use spaghetti, linguine or your favorite long pasta.
2. While the pasta cooks, heat the olive oil in a skillet. Season the chicken with salt and pepper. Add the chicken to the hot oil and cook, stirring, until it's just cooked through and lightly browned. If adding fresh garlic, add it at the end now. You could use chicken thighs instead of breasts, if desired.
3. Pour the alfredo sauce into the pan. I like to add a little milk to the empty jar, shake and pour that into the pan as well to get all out of the sauce. Heat through. If adding more Parmesan cheese and/or dried Italian seasoning, add it now.
4. Add the cooked fettuccine to the chicken and sauce. Stir to combine.
5. Serve the pasta with more freshly grated Parmesan cheese, if desired. Store any leftovers in an airtight container and reheat in the microwave.

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