Rao's Chicken Alfredo Recipe

Rao’s Chicken Alfredo Recipe

Who doesn’t love a steaming bowl of creamy, cheesy alfredo sauce tossed with tender chicken and noodles? I know I can’t resist a hearty plate of chicken alfredo whenever I spot it on a menu. Luckily, this Rao’s chicken alfredo recipe allows me to indulge my cravings in the comfort of my own kitchen for a fraction of restaurant pricing.

This easy one-pot wonder comes together in just 20 minutes and uses convenient premade Rao’s homemade alfredo sauce as the base. By mixing the rich, velvety sauce with pan-seared chicken, al dente fettuccine, parmesan, and parsley, I end up with a restaurant-worthy meal that rivals the tastiness of my favorite Italian eateries.

The best part about this simple chicken alfredo recipe is how customizable it is to suit any palate. Don’t like fettuccine? Substitute linguine, spaghetti, or even gluten-free pasta instead. Want to add veggies? Stir in broccoli, spinach, or roasted red peppers. Have leftovers? Transform them into chicken alfredo pizza or casseroles later in the week.

No matter how you tweak it, this easy, cheesy chicken alfredo always wins me over with its luscious flavors. Read on for my step-by-step method for how to make this top-rated chicken alfredo tonight!

How to Make Rao’s Easy Chicken Alfredo

Want to whip up your own bowl of hearty chicken alfredo in just 20 minutes? Then look no further! Follow these simple steps:

Ingredients You’ll Need

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound fettuccine pasta
  • 1 jar (24 ounces) Rao’s Homemade Alfredo Sauce
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Kitchen Tools You’ll Need

  • Large pot with lid for boiling water
  • Colander for draining pasta
  • Large skillet or sauté pan for cooking chicken
  • Wooden spoon for stirring
  • 2-3 mixing bowls for prepped ingredients

Step-by-Step Cooking Directions

  1. Bring salted water to a boil: Fill a large pot about 2/3 way with water. Heat on high until rapidly boiling. Add a generous pinch of salt.
  2. Cook fettuccine al dente: Once water is boiling, add 1 pound dry fettuccine noodles and cook for 8-10 minutes. Check frequently until pasta is just shy of softened with a slight firmness in center.
  3. Pan-sear chicken pieces: While pasta cooks, heat a large skillet over medium-high heat. Pat chicken dry and season with salt and pepper. Add chicken and sear until golden and cooked through, about 5-7 minutes, flipping halfway.
  4. Drain pasta and add to skillet: Once pasta is al dente, drain thoroughly in a colander. Add drained fettuccine directly into the skillet with the cooked chicken.
  5. Mix in alfredo sauce: Reduce skillet heat to medium. Pour in 24 oz jar of Rao’s homemade alfredo sauce. Gently combine until pasta and chicken are evenly coated.
  6. Stir in cheese and parsley: Add 1⁄4 cup freshly grated parmesan cheese and 1⁄4 cup chopped parsley. Continue stirring for 2-3 minutes until everything is combined and warmed through.
  7. Season to taste: Taste test your fettuccine alfredo masterpiece. Season with extra salt, pepper, or parmesan as desired.
  8. Serve and enjoy: Transfer creamy chicken alfredo to bowls and top with more parsley if desired. Enjoy this comforting classic!

Special Notes for Making This Chicken Alfredo

  • For perfect al dente pasta texture, set a timer and taste test frequently once fettuccine is added to boiling water. Overcooked mushy noodles won’t properly cling to the creamy sauce later.
  • Don’t skip patting chicken dry before pan searing. Excess moisture causes steaming instead of browning.
  • Look for fresh, in-date parsley with perky bright green leaves instead of any yellowing as flavor will be best. Discard any thick stems before chopping leaves.
  • When reheating leftovers, add extra pasta cooking water or cream to loosen up sauce that thickens overnight in the refrigerator.

Variations to Spice Up This Already Delicious Chicken Alfredo

Part of what makes this easy one-pot recipe so brilliant is how effortlessly it allows for tasty customized twists. From mix-in ingredients to substitution options, here are just a few of my favorite ways to reinvent this chicken fettuccine alfredo:

  • Use seafood instead of chicken. Shrimp, scallops, and lobster all pair wonderfully with creamy alfredo sauce.
  • For vegetables, stir in roasted red peppers, steamed broccoli, sautéed spinach or zucchini ribbons.
  • Swap regular parmesan for zesty asiago, romano, or fontina cheese.
  • Add garlic, either minced raw or roasted whole cloves.
  • For a spicy kick, mix in crushed red pepper flakes or cayenne pepper sauce.
  • Brighten up flavors with a squirt of fresh lemon juice or lemony zest.
  • Instead of parsley garnish, try fresh dill, chives, basil, or cilantro.
  • Substitute gluten-free or zucchini noodles if you want a lighter pasta option.
  • For richness, stir in cooked crumbled bacon, sausage bits, or pancetta.

The possibilities are endless when remixing this Rao’s chicken alfredo! I suggest tasting as you season and add ingredients until you achieve your favorite unique flavor combo.

Serving Suggestions for Rao’s Creamy Chicken Alfredo

While this chicken pasta tastes fantastic on its own, I do have some favorite serving recommendations:

  • Garlic Bread: It doesn’t get much more quintessentially Italian than dunking slices of buttery, garlicky bread into leftover sauce. An absolute must-have accompaniment!
  • Side Salad: Fresh, crisp greens balance out the richness beautifully. I love Caesar or Italian chopped salads.
  • Steamed Broccoli: Not only does the bright green veggie pair nicely, but leftovers are great for stirring right into pasta.
  • Wine: Is a meal really complete without a glass (or two) of wine? Chardonnay is my white wine of choice with alfredo.
  • Dessert: Sweeten the end of your Italian-themed meal with tiramisu, panna cotta, or spumoni ice cream.

Storing and Reheating Leftover Chicken Alfredo

Like many saucy pasta dishes, this rao’s chicken alfredo actually improves in flavor after a night in the fridge allowing ingredients to further meld. Here are my storage tips:

  • Let fettuccine alfredo cool completely before transferring to airtight storage containers.
  • Refrigerate leftovers within 2 hours, storing chicken and pasta separately from sauce/veggies.
  • Use fridge leftovers within 4 days, or freeze meal-sized portions for longer storage.

The best ways to revive refrigerated rao’s chicken alfredo leftovers include:

  • Microwaving pasta and sauce together, adding pasta water to loosen as needed.
  • Sautéing in a skillet over medium-low, adding extra olive oil or cream.
  • For frozen leftovers, thaw pasta and sauce separately before combining to reheat.

No matter which reheating method you choose, the components of this easy chicken alfredo come together quickly for meals that taste as if you just prepared it fresh.

FAQs

If you’re new to whipping up Italian pasta dishes like this rao’s chicken alfredo recipe, I understand you likely have a few questions on preparation methods or ingredient swaps. Here are answers to some frequently asked queries:

What can I use instead of chicken?

This sauce pairs wonderfully with seafood like shrimp or scallops for a lighter take. Vegetarian options include simmered white beans, seasoned tofu, or sautéed vegetables.

Can I make my own alfredo rather than using the jarred sauce?

Absolutely! Substitute 2 cups heavy cream, 1 cup parmesan, nutmeg, garlic powder, salt, and pepper whisked over low heat.

What type of fettuccine works best?
I prefer dry over fresh pasta here, as the texture stands up best to boiling and mixing into sauce. Any fettuccine works fine, including spinach or tomato variety for extra flavor.

Can I prepare this chicken alfredo recipe in advance?

You can cook the components 1-2 days ahead. Allow to cool completely before storing sauce, pasta, chicken, and veggies separately until ready to mix and reheat.

Is there a shortcut version with fewer dirty pots and pans?

Yes! Cook fettuccine right in the sauce pot after browning chicken. Just transfer chicken to a plate before adding uncooked pasta to the pot and cooking in sauce.

Help! My alfredo sauce broke/curdled after adding cheese!

No worries, this is easily fixed. Slowly whisk in 2-3 tablespoons of cream off heat until smooth consistency is restored before serving.

Have a specific question about substituting ingredients, cook times, reheating, or customizing flavors in this easy chicken alfredo recipe?

Feel free to ask for my advice in the comments below!

Rao's Chicken Alfredo Recipe

Rao's Chicken Alfredo Recipe

Yield: 1
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Indulge in the ultimate creamy, dreamy chicken alfredo with my easy recipe using Rao's rich alfredo sauce. Learn how to make this chicken alfredo in just 20 minutes for a restaurant worthy meal you'll crave again and again.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound fettuccine pasta
  • 1 jar (24 ounces) Rao's Homemade Alfredo Sauce
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

Kitchen Tools

  • Large pot with lid for boiling water
  • Colander for draining pasta
  • Large skillet or sauté pan for cooking chicken
  • Wooden spoon for stirring
  • Wooden spoon for stirring

Instructions

  1. Bring salted water to a boil: Fill a large pot about 2/3 way with water. Heat on high until rapidly boiling. Add a generous pinch of salt.
  2. Cook fettuccine al dente: Once water is boiling, add 1 pound dry fettuccine noodles and cook for 8-10 minutes. Check frequently until pasta is just shy of softened with a slight firmness in center.
  3. Pan-sear chicken pieces: While pasta cooks, heat a large skillet over medium-high heat. Pat chicken dry and season with salt and pepper. Add chicken and sear until golden and cooked through, about 5-7 minutes, flipping halfway.
  4. Drain pasta and add to skillet: Once pasta is al dente, drain thoroughly in a colander. Add drained fettuccine directly into the skillet with the cooked chicken.
  5. Mix in alfredo sauce: Reduce skillet heat to medium. Pour in 24 oz jar of Rao’s homemade alfredo sauce. Gently combine until pasta and chicken are evenly coated.
  6. Stir in cheese and parsley: Add 1⁄4 cup freshly grated parmesan cheese and 1⁄4 cup chopped parsley. Continue stirring for 2-3 minutes until everything is combined and warmed through.
  7. Season to taste: Taste test your fettuccine alfredo masterpiece. Season with extra salt, pepper, or parmesan as desired.
  8. Serve and enjoy: Transfer creamy chicken alfredo to bowls and top with more parsley if desired. Enjoy this comforting classic!

Last Few Words

For a fast, family friendly chicken pasta dish that feels like an indulgent meal at my favorite Italian restaurant, nothing hits the spot quite like my go-to rao’s chicken alfredo recipe. The gourmet alfredo sauce infused with tender chicken and fettuccine is pure comfort in a bowl.

What I love most about this recipe is how versatile it is for customization along with ease of preparation and leftovers that freeze wonderfully. I’m certain that once you give this creamy, craveable chicken alfredo a try it will earn regular rotation as a fast weeknight meal or special occasion showstopper in your home as well.

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