Hankering for a cozy, crowd-pleasing dinner? You’re in luck! We’ve gathered 32 mouthwatering Chicken Alfredo recipes that all feature the rich, creamy convenience of Ragu sauce. From quick weeknight fixes to decadent weekend feasts, this roundup is your ultimate guide to the ultimate comfort food. Get ready to find your new favorite dish—let’s dive into these deliciously easy recipes!
Creamy Garlic Chicken Alfredo with Ragu
Zesty and comforting, this Creamy Garlic Chicken Alfredo with Ragu is my go-to weeknight dinner when I need something indulgent yet easy—it always reminds me of cozy family dinners growing up, where a rich pasta dish could turn any ordinary evening into a special occasion. I love how the garlic infuses the sauce with a warm aroma, and adding Ragu gives it that extra depth that keeps everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken and Pasta:
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tablespoon olive oil
– 8 ounces fettuccine pasta
– 4 cups water
For the Sauce:
– 2 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 cup Ragu Classic Alfredo sauce
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring 4 cups of water to a boil in a large pot over high heat, then add 8 ounces of fettuccine pasta and cook for 10-12 minutes until al dente, stirring occasionally to prevent sticking—drain and set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add 1 pound of cubed chicken breasts to the skillet and cook for 6-8 minutes, turning occasionally, until the internal temperature reaches 165°F and the pieces are golden brown.
4. Remove the cooked chicken from the skillet and set it aside on a plate.
5. In the same skillet over medium heat, melt 2 tablespoons of unsalted butter until foamy, about 1 minute.
6. Add 4 cloves of minced garlic and sauté for 1-2 minutes until fragrant but not browned, stirring constantly to avoid burning.
7. Pour in 1 cup of heavy cream and 1 cup of Ragu Classic Alfredo sauce, stirring to combine, and bring to a gentle simmer over medium-low heat for 3-4 minutes until slightly thickened.
8. Gradually whisk in 1 cup of grated Parmesan cheese until fully melted and smooth, about 2 minutes, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
9. Tip: For a creamier texture, let the sauce simmer for an extra minute off the heat to thicken naturally.
10. Add the cooked pasta and chicken back into the skillet, tossing gently to coat everything evenly in the sauce for 1-2 minutes until heated through.
11. Tip: If the sauce seems too thick, stir in a splash of pasta water to loosen it up without diluting the flavor.
12. Serve immediately while hot, garnished with extra Parmesan if desired.
13. Tip: For a crisp contrast, toast some garlic bread in the oven at 375°F for 5-7 minutes to serve on the side.
Rich and velvety, this dish boasts a luscious sauce that clings perfectly to every strand of pasta, with tender chicken adding a hearty bite. The garlic shines through without overpowering, making it ideal for a cozy dinner paired with a simple green salad or enjoyed straight from the skillet for maximum comfort.
Classic Ragu Chicken Alfredo Pasta
Over the years, I’ve found that some of the most comforting meals come from combining classic flavors in a new way—like this hearty Classic Ragu Chicken Alfredo Pasta, which I often whip up on busy weeknights when my family craves something rich and satisfying. It’s a twist on two favorites that never fails to please, and I love how the creamy Alfredo melds with the savory ragu for a truly indulgent dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the chicken and ragu:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 (24 oz) jar marinara sauce
– 1 tsp dried oregano
– Salt and black pepper
For the Alfredo sauce:
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 4 tbsp unsalted butter
– 1/4 tsp ground nutmeg
For the pasta:
– 12 oz fettuccine pasta
– 4 quarts water
– 1 tbsp salt
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot over high heat, then add 1 tbsp salt and 12 oz fettuccine pasta, stirring immediately to prevent sticking. Cook for 10–12 minutes until al dente, checking a strand at 10 minutes for doneness—it should be tender but firm to the bite. Tip: Reserve 1 cup of pasta water before draining, as it helps thin the sauce later if needed.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add 1 lb cubed chicken breasts and season with salt and black pepper, cooking for 6–8 minutes until browned and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside on a plate.
3. In the same skillet, reduce heat to medium and add 1 small chopped onion, sautéing for 4–5 minutes until translucent. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Tip: Sautéing the onion and garlic in the chicken drippings adds depth to the ragu.
4. Pour in 1 jar marinara sauce and 1 tsp dried oregano, stirring to combine. Return the cooked chicken to the skillet, reduce heat to low, and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
5. In a separate saucepan over medium heat, melt 4 tbsp unsalted butter. Add 2 cups heavy cream and 1/4 tsp ground nutmeg, whisking constantly until the mixture begins to simmer, about 5 minutes. Reduce heat to low and gradually stir in 1 cup grated Parmesan cheese until fully melted and smooth, about 3 minutes. Tip: Keep the heat low when adding cheese to prevent curdling for a silky Alfredo sauce.
6. Drain the cooked pasta and return it to the pot. Pour the Alfredo sauce over the pasta, tossing to coat evenly. Add the chicken ragu mixture and gently fold everything together until well combined, adding reserved pasta water a tablespoon at a time if the sauce seems too thick.
7. Serve immediately while hot. Enjoy this creamy, savory pasta with a sprinkle of extra Parmesan on top if desired.
Every bite of this pasta delivers a luscious blend of textures—the tender chicken and al dente fettuccine coated in that velvety Alfredo, with the robust ragu adding a tangy, herbaceous kick. For a creative twist, try serving it with a side of garlic bread to soak up the extra sauce, or top it with fresh basil for a bright finish that cuts through the richness.
Spicy Cajun Chicken Alfredo using Ragu
Brace yourself for a flavor explosion that’ll make your weeknight dinner feel like a special occasion. I first whipped up this Spicy Cajun Chicken Alfredo using Ragu on a hectic Tuesday when I needed something comforting yet exciting, and now it’s a go-to in my kitchen whenever I crave that creamy, zesty kick. It’s the perfect blend of convenience from the jarred sauce and homemade flair from the spices and chicken, all coming together in under 30 minutes—trust me, it’s a lifesaver on busy days!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 2 tbsp Cajun seasoning
– 8 oz fettuccine pasta
– 4 cups water
For the sauce:
– 1 jar (15 oz) Ragu Classic Alfredo sauce
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1/4 tsp red pepper flakes
Instructions
1. Bring 4 cups of water to a boil in a large pot over high heat, then add 8 oz fettuccine pasta and cook for 10–12 minutes until al dente, stirring occasionally to prevent sticking.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Toss 1 lb cubed chicken breasts with 2 tbsp Cajun seasoning in a bowl until evenly coated.
4. Add the seasoned chicken to the hot skillet and cook for 6–8 minutes, turning pieces every 2 minutes, until the internal temperature reaches 165°F and the exterior is golden brown.
5. Drain the cooked pasta in a colander and set it aside, reserving 1/4 cup of pasta water for later use to adjust sauce consistency if needed.
6. Reduce the skillet heat to medium-low and pour in 1 jar of Ragu Classic Alfredo sauce, 1/2 cup heavy cream, and 1/4 tsp red pepper flakes, stirring to combine.
7. Simmer the sauce for 3–4 minutes until it thickens slightly and bubbles gently around the edges.
8. Stir in the cooked pasta and chicken, tossing everything together until well coated, and cook for an additional 2 minutes to heat through.
9. Remove the skillet from heat and sprinkle 1/4 cup grated Parmesan cheese over the top, letting it melt for 1 minute before serving.
Unbelievably creamy with a bold Cajun spice that lingers just enough to keep you coming back for more, this dish has a velvety texture from the Alfredo sauce balanced by the tender, juicy chicken. I love serving it with a side of garlic bread to soak up every last drop of sauce, or you can top it with extra red pepper flakes for an even bigger kick—it’s so versatile and always disappears fast at my table!
Baked Chicken Alfredo with Ragu and Bacon
Cooking up a cozy, comforting meal is my favorite way to wind down after a busy week, and this Baked Chicken Alfredo with Ragu and Bacon is my ultimate go-to. It’s the kind of dish that fills the kitchen with the most incredible aromas—think sizzling bacon, creamy sauce, and bubbling cheese—and always earns rave reviews from my family. I love how the Ragu adds a rich, savory depth that makes it feel extra special without any fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Chicken and Pasta:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 12 oz fettuccine pasta
– 1 tsp salt
For the Sauce and Assembly:
– 1 (24 oz) jar Ragu Classic Alfredo sauce
– 6 slices thick-cut bacon, chopped
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish lightly with cooking spray.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the fettuccine pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (it should still have a slight bite).
4. Drain the pasta in a colander and set it aside, but don’t rinse it—the starch helps the sauce cling better.
5. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat until shimmering.
6. Add the cubed chicken breasts to the skillet in a single layer and sprinkle with 1 tsp salt.
7. Cook the chicken for 6-8 minutes, turning occasionally, until it’s golden brown and cooked through with no pink inside.
8. Remove the chicken from the skillet and set it aside on a plate.
9. In the same skillet, add the chopped bacon and cook over medium heat for 8-10 minutes, stirring often, until crispy and browned.
10. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, leaving about 1 tbsp of bacon fat in the skillet for flavor.
11. Pour the entire jar of Ragu Classic Alfredo sauce into the skillet with the bacon fat and warm it over low heat for 2-3 minutes, stirring gently.
12. In the greased baking dish, combine the cooked pasta, cooked chicken, and warmed Alfredo sauce, tossing until everything is evenly coated.
13. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top, followed by the black pepper.
14. Bake in the preheated oven for 20-25 minutes, until the cheese is melted, bubbly, and lightly golden on top.
15. Remove the dish from the oven and let it rest for 5 minutes before serving—this helps the sauce thicken slightly.
16. Garnish with the crispy bacon pieces just before serving for maximum crunch.
Perfectly creamy with a smoky bacon kick, this baked Alfredo emerges from the oven with a gorgeous, golden cheese crust that’s irresistible. The chicken stays tender, and the Ragu sauce ensures every bite is luxuriously smooth without being heavy. I love serving it straight from the dish with a simple side salad to balance the richness, making it a hearty meal that feels both indulgent and comforting.
One-Pot Ragu Chicken Alfredo Penne
Whenever I’m craving something indulgent but don’t want to spend hours cleaning up, this One-Pot Ragu Chicken Alfredo Penne is my go-to. It’s a cozy, creamy pasta dish that brings together the rich flavors of a meaty ragu and a velvety Alfredo sauce, all in a single pot—perfect for those busy weeknights when I’d rather be relaxing than scrubbing pans.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
For the chicken and base:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 small yellow onion, finely chopped
– 3 cloves garlic, minced
For the sauce and pasta:
– 1 (24 oz) jar marinara sauce
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 8 oz penne pasta
– 2 cups chicken broth
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For garnish:
– Fresh parsley, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb cubed chicken breasts and cook for 5–7 minutes, stirring occasionally, until browned on all sides and no longer pink inside.
3. Tip: Don’t overcrowd the pot—cook in batches if needed to ensure a good sear.
4. Reduce heat to medium, add 1 chopped onion, and sauté for 3–4 minutes until softened.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 1 jar marinara sauce, 2 cups chicken broth, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
7. Add 8 oz penne pasta, submerging it fully in the liquid.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, stirring halfway through to prevent sticking.
9. Tip: Check the pasta at 12 minutes—it should be al dente, tender but with a slight bite.
10. Uncover, stir in 1 cup heavy cream and 1 cup grated Parmesan cheese until the cheese melts and the sauce thickens, about 2–3 minutes.
11. Tip: For a smoother sauce, remove the pot from heat before adding the Parmesan to avoid clumping.
12. Remove from heat and let sit for 2 minutes to allow the flavors to meld.
13. Garnish with fresh chopped parsley.
14. Enjoy this creamy, hearty pasta right away. Every bite delivers a luscious blend of tender chicken, savory ragu, and rich Alfredo sauce, with the penne holding onto the creamy coating perfectly. I love serving it with a simple side salad or garlic bread to soak up any extra sauce—it’s comfort food at its finest.
Ragu Lemon Pepper Chicken Alfredo
Gathering around the table for a comforting pasta dish is one of my favorite weeknight traditions, and this Ragu Lemon Pepper Chicken Alfredo has become a recent star in our rotation. It’s a creamy, zesty twist on a classic that comes together surprisingly fast, perfect for those evenings when you want something indulgent without spending hours in the kitchen—trust me, my kids even ask for seconds!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the Chicken and Pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 1 tsp lemon pepper seasoning
– 8 oz fettuccine pasta
– 4 cups water
For the Alfredo Sauce:
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 tbsp lemon juice
– 1/4 tsp salt
Instructions
1. Bring 4 cups of water to a boil in a large pot over high heat. Tip: Salt the water generously—it should taste like the sea to season the pasta from within.
2. Add 8 oz fettuccine pasta to the boiling water and cook for 10-12 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add 1 lb cubed chicken breasts to the skillet in a single layer, sprinkle with 1 tsp lemon pepper seasoning, and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temperature of 165°F).
5. Remove the chicken from the skillet and set aside on a plate, covering loosely to keep warm.
6. In the same skillet, reduce heat to medium and melt 2 tbsp unsalted butter, scraping up any browned bits from the chicken for extra flavor.
7. Add 2 cloves minced garlic and sauté for 1 minute, until fragrant but not browned. Tip: Keep the heat moderate to prevent the garlic from burning, which can make it bitter.
8. Pour in 1 cup heavy cream, bring to a gentle simmer, and cook for 3-4 minutes, stirring constantly, until slightly thickened.
9. Reduce heat to low and stir in 1 cup grated Parmesan cheese until melted and smooth, about 2 minutes.
10. Add 1 tbsp lemon juice and 1/4 tsp salt, stirring to combine.
11. Drain the cooked pasta and add it directly to the sauce in the skillet, tossing to coat evenly.
12. Gently fold in the cooked chicken and heat for 1-2 minutes until everything is warmed through. Tip: Avoid overcooking the sauce at this stage to maintain its creamy texture.
13. Serve immediately.
Oozing with richness, this dish boasts a velvety sauce that clings beautifully to each strand of pasta, while the lemon pepper adds a bright, peppery kick that cuts through the creaminess. I love topping it with extra Parmesan and a sprinkle of fresh parsley for a pop of color, or pairing it with a simple side salad to balance the indulgence—it’s a meal that feels both cozy and elegant.
Ragu Sun-Dried Tomato Chicken Alfredo
Finally, after a long day, I crave something comforting yet vibrant—enter this Ragu Sun-Dried Tomato Chicken Alfredo, a dish born from my habit of jazzing up jarred sauces with fresh ingredients. It’s a cozy weeknight lifesaver that feels gourmet without the fuss, perfect for when you want to impress but keep it simple.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz fettuccine pasta
– 4 quarts water
– 1 tbsp salt (for pasta water)
For the sauce:
– 1 (15 oz) jar Ragu Alfredo sauce
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup heavy cream
– 1/4 tsp red pepper flakes (optional)
Instructions
1. Bring 4 quarts of water and 1 tbsp salt to a rolling boil in a large pot over high heat.
2. Add 8 oz fettuccine to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tip: test a strand at 10 minutes to avoid overcooking).
3. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Season 1 lb chicken cubes with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet in a single layer.
5. Cook chicken for 6–8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (tip: use a meat thermometer for accuracy).
6. Remove chicken from skillet and set aside on a plate, covering loosely with foil to keep warm.
7. Reduce heat to medium and add 2 cloves minced garlic to the same skillet, sautéing for 30 seconds until fragrant.
8. Stir in 1/2 cup chopped sun-dried tomatoes and cook for 1 minute to soften slightly.
9. Pour in 1 jar Ragu Alfredo sauce, 1/4 cup heavy cream, and 1/4 tsp red pepper flakes (if using), stirring to combine.
10. Simmer sauce for 3–5 minutes, stirring occasionally, until slightly thickened (tip: avoid boiling to prevent separation).
11. Drain pasta and add it directly to the skillet with the sauce, tossing to coat evenly.
12. Return cooked chicken to the skillet and stir gently to combine.
13. Sprinkle 1/4 cup grated Parmesan cheese over the top and stir until melted, about 1 minute.
14. Remove from heat and let sit for 2 minutes to allow flavors to meld.
Earthy sun-dried tomatoes add a tangy chew against the creamy Alfredo, while the tender chicken brings a hearty bite. Serve it straight from the skillet for a rustic touch, or garnish with extra Parmesan and fresh basil for a pop of color.
Skillet Chicken Alfredo with Ragu and Spinach
Zesty and comforting, this skillet chicken Alfredo with Ragu and spinach has become my go-to weeknight dinner when I’m craving something creamy yet wholesome—it’s the kind of dish I whip up after a long day, with a glass of wine in hand and my favorite playlist on. I love how the spinach wilts right into the sauce, adding a pop of color and nutrients without any fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken and base:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce and vegetables:
– 1 (24 oz) jar Ragu Classic Alfredo sauce
– 2 cups fresh spinach
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– 2 cloves garlic, minced
For finishing:
– 8 oz fettuccine pasta, cooked according to package directions
– Fresh parsley, chopped (for garnish)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb chicken pieces to the skillet in a single layer, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
3. Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F.
4. Tip: Avoid overcrowding the skillet to ensure the chicken browns properly instead of steaming.
5. Reduce the heat to medium and add 2 cloves minced garlic to the skillet, stirring for 30 seconds until fragrant.
6. Pour in 1 jar Ragu Classic Alfredo sauce and 1/4 cup heavy cream, stirring to combine.
7. Bring the sauce to a gentle simmer, then let it cook for 3–4 minutes, stirring occasionally, until slightly thickened.
8. Tip: Simmering the sauce helps meld the flavors and prevents it from separating.
9. Stir in 2 cups fresh spinach and cook for 1–2 minutes until wilted and bright green.
10. Add 1/2 cup grated Parmesan cheese, stirring until melted and smooth.
11. Fold in 8 oz cooked fettuccine pasta, tossing gently to coat evenly with the sauce.
12. Tip: Reserve 1/4 cup pasta water before draining to adjust sauce consistency if needed.
13. Remove the skillet from heat and garnish with fresh chopped parsley.
Deliciously creamy with tender chicken and vibrant spinach, this Alfredo boasts a rich, velvety texture that clings perfectly to every strand of pasta. Serve it straight from the skillet for a cozy family meal, or pair it with a crisp salad to balance the richness—it’s a versatile dish that always feels like a treat.
Ragu Artichoke Chicken Alfredo Bake
Just when I thought my classic chicken Alfredo couldn’t get any cozier, I stumbled upon this ragu artichoke chicken Alfredo bake—a hearty, one-dish wonder that’s become my go-to for chilly weeknights. It’s like a hug in a baking dish, with tender chicken, savory ragu, and creamy Alfredo all baked together under a golden, bubbly cheese crust. I love how it comes together with minimal fuss, and my family always cleans their plates, which is the ultimate win in my book!
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Chicken and Sauce:
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tablespoon olive oil
– 1 (24-ounce) jar store-bought ragu pasta sauce
– 1 (15-ounce) can artichoke hearts, drained and quartered
– 1 (16-ounce) jar Alfredo sauce
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
For the Topping:
– 2 cups shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup Italian-style breadcrumbs
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add 1.5 pounds cubed chicken breasts to the skillet in a single layer, cooking for 5–7 minutes until browned on all sides and no longer pink inside (tip: avoid overcrowding the pan to ensure even browning).
4. Transfer the cooked chicken to the prepared baking dish, spreading it evenly across the bottom.
5. In a medium bowl, combine 1 jar ragu pasta sauce, 1 can quartered artichoke hearts, 1 jar Alfredo sauce, 1 teaspoon dried oregano, and 1/2 teaspoon garlic powder, stirring until fully mixed.
6. Pour the sauce mixture over the chicken in the baking dish, using a spatula to spread it evenly and coat all pieces.
7. In a small bowl, mix 2 cups shredded mozzarella, 1/2 cup grated Parmesan, and 1/4 cup Italian-style breadcrumbs until well combined.
8. Sprinkle the cheese and breadcrumb mixture evenly over the top of the sauce layer, covering it completely.
9. Bake in the preheated oven at 375°F for 30–35 minutes, until the top is golden brown and the sauce is bubbling around the edges (tip: check at 30 minutes to prevent over-browning).
10. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld and make slicing easier (tip: this resting time helps the bake set up nicely).
Let this bake cool slightly to reveal a creamy, rich interior with tender chicken and artichokes, all topped with a crispy, cheesy crust that adds the perfect crunch. Serve it over a bed of pasta or with a side of garlic bread for a complete meal that’s sure to impress at any gathering!
Pesto Chicken Alfredo with Ragu Twist
Oftentimes, the best dinners are born from a little kitchen improvisation—like the time I combined leftover pesto with a jar of Ragu to create this creamy, herby Pesto Chicken Alfredo with a Ragu twist. It’s become a weeknight staple in our house, especially when I’m craving something comforting but don’t want to spend hours at the stove.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the chicken and pasta:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 oz fettuccine pasta
For the sauce:
– 1 (24 oz) jar Ragu Classic Alfredo sauce
– 1/2 cup prepared basil pesto
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Season 1 lb chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper, then add to the hot skillet in a single layer.
5. Cook the chicken for 5–7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F.
6. Reduce the heat to medium-low and pour in the entire jar of Ragu Alfredo sauce, scraping any browned bits from the skillet bottom.
7. Stir in 1/2 cup pesto, 1/2 cup Parmesan, and 1/4 cup heavy cream until fully combined and heated through, about 3–4 minutes.
8. Drain the cooked pasta and immediately add it to the skillet, tossing to coat evenly in the sauce.
9. Serve hot, garnished with extra Parmesan if desired.
Zesty pesto and rich Alfredo meld into a velvety sauce that clings beautifully to each strand of pasta, while the tender chicken adds hearty bites. For a fun twist, try serving it with a side of garlic bread to soak up every last drop—it’s a crowd-pleaser that always disappears fast!
Stuffed Chicken Breast with Ragu Alfredo Sauce
Haven’t you ever had one of those days where you crave something comforting yet impressive? I certainly have, especially after a long week of recipe testing, and that’s exactly what led me to this Stuffed Chicken Breast with Ragu Alfredo Sauce. It’s my go-to when I want to feel fancy without spending hours in the kitchen—plus, it’s a guaranteed crowd-pleaser for dinner parties.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the chicken:
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 cup fresh spinach, chopped
– 1/2 cup shredded mozzarella cheese
– 1/4 cup sun-dried tomatoes, chopped
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 1 jar (15 oz) Ragu Alfredo sauce
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tbsp unsalted butter
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Place each chicken breast on a cutting board and use a sharp knife to slice a horizontal pocket into the thickest part, being careful not to cut all the way through.
3. In a medium bowl, combine the chopped spinach, shredded mozzarella, and sun-dried tomatoes to create the stuffing mixture.
4. Evenly divide the stuffing mixture and spoon it into the pocket of each chicken breast, pressing gently to pack it in.
5. Season the outside of each stuffed chicken breast with garlic powder, salt, and black pepper, rubbing it in with your hands.
6. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
7. Carefully place the stuffed chicken breasts in the skillet and sear for 3-4 minutes per side, until golden brown. Tip: Don’t overcrowd the skillet—cook in batches if needed to ensure a good sear.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
9. While the chicken bakes, prepare the sauce by melting 1 tbsp unsalted butter in a saucepan over medium heat.
10. Pour in the jar of Ragu Alfredo sauce and 1/2 cup heavy cream, stirring constantly until well combined and heated through, about 5 minutes. Tip: Stir gently to prevent the sauce from separating or burning.
11. Remove the saucepan from heat and stir in 1/4 cup grated Parmesan cheese until melted and smooth.
12. Take the chicken out of the oven and let it rest for 5 minutes on a cutting board before slicing. Tip: Resting allows the juices to redistribute, keeping the chicken moist.
13. Slice each stuffed chicken breast diagonally and arrange on plates, then generously spoon the warm Ragu Alfredo sauce over the top.
Finally, this dish delivers a wonderful contrast of textures—the juicy, herb-filled chicken pairs perfectly with the creamy, rich sauce. For a creative twist, I love serving it over a bed of garlic mashed potatoes or alongside roasted asparagus to soak up every last bit of that delicious Alfredo.
Ragu Parmesan Crusted Chicken Alfredo
You know those days when you want something comforting but don’t want to spend hours in the kitchen? Yeah, me too—that’s exactly why I love this Ragu Parmesan Crusted Chicken Alfredo. It’s my go‑to for a cozy weeknight dinner that feels fancy without the fuss, and trust me, the crispy parmesan crust makes all the difference.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the chicken and crust:
– 2 boneless, skinless chicken breasts (about 1 lb total)
– 1 cup grated Parmesan cheese
– 1/2 cup all‑purpose flour
– 2 large eggs
– 1/4 cup olive oil
– For the Alfredo sauce:
– 1 cup heavy cream
– 1/2 cup unsalted butter
– 1 cup grated Parmesan cheese
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– For serving:
– 12 oz fettuccine pasta
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine pasta and cook for 10–12 minutes, stirring occasionally, until al dente (it should have a slight bite).
3. Drain the pasta in a colander and set it aside.
4. While the pasta cooks, slice each chicken breast in half horizontally to create 4 thin cutlets.
5. Place the flour in a shallow dish.
6. Beat the eggs in a second shallow dish.
7. Place the 1 cup of grated Parmesan cheese in a third shallow dish.
8. Dredge each chicken cutlet first in the flour, shaking off any excess.
9. Dip the floured chicken into the beaten eggs, letting any extra drip off.
10. Press the chicken firmly into the Parmesan cheese to coat both sides evenly.
11. Heat the olive oil in a large skillet over medium‑high heat until it shimmers (about 350°F).
12. Carefully add the coated chicken cutlets to the hot skillet.
13. Cook the chicken for 4–5 minutes per side, until the crust is golden brown and the internal temperature reaches 165°F.
14. Transfer the cooked chicken to a plate lined with paper towels to drain.
15. In a medium saucepan, melt the unsalted butter over medium heat.
16. Pour in the heavy cream and whisk to combine.
17. Bring the mixture to a gentle simmer, then reduce the heat to low.
18. Stir in the 1 cup of grated Parmesan cheese, garlic powder, and black pepper until the sauce is smooth and thickened, about 3–4 minutes.
19. Toss the drained pasta with the Alfredo sauce in the large pot until evenly coated.
20. Divide the sauced pasta among four plates.
21. Top each serving with one Parmesan‑crusted chicken cutlet.
22. Garnish with the chopped fresh parsley.
Every bite of this dish delivers a satisfying crunch from the golden parmesan crust, which pairs beautifully with the creamy, garlicky Alfredo sauce clinging to the fettuccine. For a fun twist, try serving it with a side of steamed broccoli or a simple arugula salad to cut through the richness—it’s a meal that always feels like a hug on a plate.
Ragu White Wine and Herb Chicken Alfredo
Diving into my recipe archives, I found this gem I created last winter when I was craving something creamy yet sophisticated. It’s a twist on classic Alfredo that’s become a go-to for cozy dinners—trust me, the white wine and herb ragu makes all the difference.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Chicken and Ragu:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup dry white wine (like Sauvignon Blanc)
– 1 tbsp fresh thyme leaves
– 1 tbsp fresh rosemary, chopped
– Salt and black pepper
For the Alfredo Sauce:
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 1/2 cup unsalted butter
– 1/2 tsp ground nutmeg
For Serving:
– 12 oz fettuccine pasta
– Fresh parsley, chopped for garnish
Instructions
1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package directions until al dente, about 10–12 minutes, then drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5–7 minutes until browned and cooked through, stirring occasionally. Remove the chicken from the skillet and set aside on a plate.
3. In the same skillet, add the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened, then add the minced garlic and cook for 1 more minute until fragrant.
4. Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon—this adds depth of flavor. Let it simmer for 2–3 minutes until reduced by half.
5. Stir in the fresh thyme and rosemary, then return the cooked chicken to the skillet. Reduce the heat to low and let it simmer for 2 minutes to meld the flavors.
6. In a separate saucepan over medium heat, melt the butter. Add the heavy cream and bring to a gentle simmer, stirring constantly to prevent scorching—this ensures a smooth sauce.
7. Gradually whisk in the grated Parmesan cheese until fully melted and the sauce thickens, about 3–4 minutes. Stir in the ground nutmeg for a warm, aromatic note.
8. Combine the Alfredo sauce with the chicken ragu in the skillet, stirring gently to coat everything evenly. Add the cooked fettuccine and toss until well combined and heated through, about 2 minutes.
9. Garnish with fresh parsley before serving. For best results, serve immediately while hot to enjoy the creamy texture.
Flavorful and rich, this dish boasts a velvety sauce with herbaceous notes from the ragu that cling perfectly to each strand of pasta. Try pairing it with a crisp green salad or garlic bread for a complete meal—it’s elegant enough for guests but simple enough for a weeknight treat.
Conclusion
Tantalizing options await! This roundup proves Ragu sauce makes chicken Alfredo endlessly versatile, from quick weeknight dinners to impressive dishes. We hope you find a new family favorite—give one a try, leave a comment with your top pick, and share the love on Pinterest. Happy cooking!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
