This recipe delivers creamy comfort without the fuss. A smart shortcut using Prego sauce creates a rich, velvety alfredo base that pairs perfectly with tender chicken and al dente pasta.
With simple ingredients and straightforward steps, you’ll have a satisfying meal that tastes like it took hours. The sauce clings beautifully to each noodle, making every bite as indulgent as it looks.
Ingredients for Chicken Alfredo Recipe Using Prego Sauce
Quality ingredients create this creamy, comforting dish with a shortcut that delivers big flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Fettuccine Pasta 🍝 | 12 oz | Al dente texture preferred |
| Boneless Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Prego Alfredo Sauce 🍲 | 1 jar | 15 oz jar, any variety |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | 2 tbsp | For cooking chicken |
| Garlic Cloves 🧄 | 3 cloves | Minced finely |
| Grated Parmesan Cheese 🧀 | ¾ cup | Freshly grated preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Milk 🥛 | ¼ cup | Whole milk recommended |
| Salt 🧂 | 1 tsp | Divided for seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Italian Seasoning 🌿 | 1 tsp | For chicken seasoning |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
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The Prego sauce is the shortcut star here—any variety works, but the classic alfredo gives the richest base. For the chicken, boneless, skinless breasts stay tender and cook quickly. I grab mine from Whole Foods or the organic section at Kroger. The pasta should be fettuccine for that classic alfredo hold, but linguine works too (just don’t overcook it).
No heavy cream? Whole milk plus extra butter gets you close. Out of fresh parsley? Dried parsley at half the amount works in a pinch. The Parmesan can be pre-grated (I won’t tell), but freshly grated from a wedge melts better. For extra richness, swap the butter for European-style—higher fat content makes a difference.
Leftovers keep 3-4 days in the fridge, but the pasta soaks up sauce over time. Freeze without the pasta for up to 2 months. Reheat gently on the stove with a splash of milk to restore creaminess.
Why You’ll Love This Recipe
- One Pot Wonder: I toss everything in a single pan—pasta, chicken, and Prego Alfredo—then let the heavy cream and butter work their magic.
- Rich and Creamy: That buttery, velvety sauce clings to every strand of fettuccine and the tender chicken. I’ll be real: it’s indulgent in the best way.
- Weeknight Hero: Between us, this is my Tuesday night lifesaver. Ready before the kids finish their homework.
- Budget Stretcher: One jar of Prego Alfredo and a few add-ins feed my family for two nights. Leftovers taste even better the next day.
Step-by-Step Instructions for Chicken Alfredo Using Prego Sauce
This method delivers rich, creamy results with minimal effort and maximum flavor.
Step 1: Season and Cook the Chicken
Cut the 1.5 lb Boneless Skinless Chicken Breast into bite-sized pieces and season with ½ tsp Salt, 0.5 tsp Black Pepper, and 1 tsp Dried Italian Seasoning. This even seasoning ensures every piece is flavorful.
Heat 2 tbsp Unsalted Butter in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until the pieces are golden brown and cooked through to 165°F internally. Transfer to a plate and set aside.
Step 2: Build the Creamy Alfredo Base
In the same skillet, add the 3 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant. Pour in the 1 jar Prego Alfredo Sauce and stir to combine with the garlic and pan drippings.
Add the 0.5 cup Heavy Cream and 0.25 cup Milk, stirring until smooth. Sprinkle in 2 tbsp All-Purpose Flour and whisk continuously for 2-3 minutes until the sauce begins to thicken and coats the back of a spoon.
Step 3: Finish with Parmesan and Chicken
Reduce heat to low and stir in the 0.75 cup Grated Parmesan Cheese until fully melted and incorporated. Taste and adjust seasoning with the remaining ½ tsp Salt if needed. The sauce should be velvety and rich.
Return the cooked chicken to the skillet and stir to coat evenly in the sauce. Let it warm through for 1-2 minutes to meld the flavors together.
Step 4: Serve Over Fettuccine and Garnish
Cook the 12 oz Fettuccine Pasta according to package instructions until al dente. Drain well and transfer to a serving dish. Pour the creamy chicken and sauce over the pasta and toss gently to combine.
Garnish with 2 tbsp Fresh Parsley and serve immediately while hot. The parsley adds a fresh contrast to the rich, creamy dish.
Pro Tips For Making Chicken Alfredo Recipe Using Prego Sauce
- Pound the Chicken: Butterfly and pound the chicken breasts to an even ½-inch thickness—this guarantees they cook through in the same 4-5 minutes without drying out.
- Skip Cold Cream: Let the heavy cream sit on the counter for 15 minutes before adding it to the Prego sauce; cold cream can cause the sauce to tighten or separate.
- Taste Before Salting: Prego Alfredo is already seasoned, so taste the sauce after adding the cream and butter before you reach for more salt—you’ll often need less than you think.
- Use Pasta Water: When tossing the fettuccine with the sauce, splash in a few tablespoons of the starchy pasta water—it helps the sauce cling better and smooths out the texture.
Storing and Reheating chicken alfredo recipe using prego sauce
Refrigerator Storage
Let your dish cool for no more than 2 hours before transferring to airtight containers. I use glass containers with snap-tight lids. Store in the fridge at 40°F or below for up to 3-4 days. The flavors meld beautifully overnight. ❄️
Freezer Storage
For longer storage, freeze the chicken and sauce separately from the pasta. Use heavy-duty freezer bags and remove as much air as possible. Label with the date and freeze for up to 2 months. The sauce may separate slightly upon thawing but will recombine when reheated.
Stovetop Reheating
This is my preferred method. Transfer the chicken and sauce to a skillet and warm over medium-low heat for 5-7 minutes, stirring occasionally. Add a splash of milk or cream to restore creaminess if needed. 🔥
Microwave Reheating
Place individual portions in a microwave-safe dish, cover with a damp paper towel, and heat on 70% power for 2-3 minutes. Stir halfway through and check that the internal temperature reaches 165°F. Add a splash of milk if the sauce looks thick.
Pasta Tip
If storing with pasta, cook the pasta 1 minute less than package instructions before combining with the sauce. This prevents it from turning mushy when reheated. Leftovers are best when the pasta is slightly undercooked initially.
Nutrition Facts
Frequently Asked Questions
Can I use a different pasta shape?
Yes! While fettuccine is classic, penne, linguine, or even pappardelle work well. Just cook to al dente and adjust sauce as needed. Shorter pastas may need extra sauce to coat properly.
How do I prevent the sauce from breaking?
Keep heat at medium-low when adding cream and cheese. Stir constantly and avoid boiling. If it separates, whisk in 1 tbsp cold butter to bring it back together.
Can I make this ahead of time?
Prepare the sauce and chicken up to 2 days ahead. Store separately in the fridge, then reheat gently before combining with freshly cooked pasta.
What if my sauce is too thick?
Thin it with ¼ cup milk or pasta water at a time until it reaches your desired consistency. The starch in pasta water helps the sauce cling better.
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