Craving a dish that combines comfort with creamy goodness? Look no further! Our roundup of 18 Creamy Chicken Alfredo Recipes with Ragu is here to transform your dinner routine. Whether you’re in the mood for a quick weeknight meal or a cozy weekend feast, these recipes promise to delight. Dive in and discover your next favorite Alfredo creation that’s sure to impress!
Classic Chicken Alfredo with Ragu Sauce
Whisking together the creamy richness of Alfredo with the hearty depth of Ragu sauce, this Classic Chicken Alfredo is a symphony of flavors that promises to delight the palate. Perfect for a cozy dinner or a special occasion, it’s a dish that marries simplicity with elegance.
Ingredients
- 8 oz fettuccine pasta (I love the way it holds onto the sauce)
- 2 boneless, skinless chicken breasts, sliced into strips (for even cooking)
- 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
- 1 cup Ragu Classic Alfredo Sauce (for that perfect creamy base)
- 1/2 cup grated Parmesan cheese (the fresher, the better)
- 2 cloves garlic, minced (because garlic makes everything better)
- 1/4 tsp black pepper (freshly ground, for a bit of kick)
- 1/4 tsp salt (to enhance all the flavors)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and no longer pink inside, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
- Add the minced garlic to the skillet with the chicken and sauté for 1 minute until fragrant. Tip: Keep the garlic moving to prevent burning.
- Reduce the heat to low and pour in the Ragu Classic Alfredo Sauce, stirring to combine with the chicken and garlic. Let it simmer gently for 2-3 minutes to meld the flavors.
- Drain the pasta and add it directly to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese and black pepper, then toss again.
- Serve immediately, garnished with additional Parmesan if desired. A sprinkle of fresh parsley adds a pop of color and freshness.
Al dente pasta coated in a velvety Alfredo sauce, with tender chicken strips and a hint of garlic, makes every bite a delight. For an extra touch of luxury, serve with a side of garlic bread to soak up every last drop of sauce.
Garlic Parmesan Chicken Alfredo with Ragu
Nothing quite compares to the creamy, indulgent embrace of a well-made Alfredo, especially when it’s paired with the robust flavors of garlic Parmesan chicken and the rich depth of Ragu. This dish is a testament to the beauty of Italian-American cuisine, offering a perfect balance of comfort and sophistication.
Ingredients
- 2 boneless, skinless chicken breasts (I find that organic chicken lends a cleaner, more pronounced flavor)
- 1 tbsp extra virgin olive oil (my kitchen staple for its fruity undertones)
- 3 cloves garlic, minced (freshly minced garlic makes all the difference)
- 1 cup heavy cream (for that luxuriously smooth texture)
- 1/2 cup grated Parmesan cheese (I recommend a high-quality aged Parmesan for its nutty complexity)
- 1/2 tsp salt (just enough to enhance the flavors without overpowering)
- 1/4 tsp black pepper (freshly ground for a bit of warmth)
- 8 oz fettuccine pasta (the classic choice for Alfredo)
- 1 jar Ragu Alfredo sauce (a time-saving hero that doesn’t skimp on flavor)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken.
- Season the chicken breasts with salt and pepper, ensuring both sides are evenly coated.
- Heat the olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
- Add the chicken to the skillet, cooking for 5-7 minutes per side until golden and the internal temperature reaches 165°F (74°C). Tip: Resist the urge to move the chicken too soon; letting it sear properly ensures a juicy interior.
- Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing. Tip: Resting the chicken allows the juices to redistribute, keeping it moist.
- While the chicken rests, cook the fettuccine according to package instructions until al dente, about 8-10 minutes.
- In the same skillet, reduce the heat to medium and sauté the minced garlic for 1 minute until fragrant.
- Pour in the heavy cream and Ragu Alfredo sauce, stirring to combine, then simmer for 3 minutes to meld the flavors.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy. Tip: Adding the cheese off the heat prevents clumping.
- Drain the pasta and toss it in the sauce until evenly coated.
- Slice the rested chicken and arrange it over the pasta, garnishing with additional Parmesan if desired.
Garlic Parmesan Chicken Alfredo with Ragu is a dish where every forkful is a harmony of creamy sauce, tender pasta, and succulent chicken. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.
Spicy Chicken Alfredo with Ragu and Jalapenos
On a bustling evening when the craving for something creamy yet fiery strikes, this Spicy Chicken Alfredo with Ragu and Jalapenos emerges as the perfect contender. It’s a dish that marries the velvety richness of Alfredo with the bold kick of jalapenos, creating a symphony of flavors that dance on the palate.
Ingredients
- 8 oz fettuccine pasta (I always opt for bronze-die for that perfect sauce cling)
- 2 boneless, skinless chicken breasts, sliced into strips (free-range adds a lovely depth of flavor)
- 1 cup Ragu Alfredo sauce (homemade is divine, but a quality store-bought works wonders)
- 2 jalapenos, finely diced (seeds in for heat lovers, out for a milder touch)
- 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
- 1/2 cup grated Parmesan cheese (freshly grated melts like a dream)
- 1 tsp garlic powder (for that quick flavor boost)
- Salt to taste (I swear by Himalayan pink salt for its mineral richness)
Instructions
- Bring a large pot of salted water to a rolling boil and cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Tip: Reserve a cup of pasta water for adjusting sauce consistency later.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken strips, seasoning with garlic powder and salt. Cook until golden and no longer pink inside, about 5-7 minutes. Tip: Avoid overcrowding the pan to ensure a nice sear.
- Lower the heat to medium and stir in the Ragu Alfredo sauce and diced jalapenos, warming through for about 2 minutes. Tip: For extra creaminess, fold in a splash of the reserved pasta water.
- Drain the pasta and add it directly to the skillet, tossing to coat evenly in the sauce. Sprinkle with Parmesan cheese and give it one final toss.
Every bite of this dish offers a luxurious creaminess cut through with the vibrant heat of jalapenos, making it a standout meal. Serve it garnished with extra Parmesan and a few jalapeno slices for an Instagram-worthy presentation that’s as delicious as it looks.
Mushroom Chicken Alfredo with Ragu
Unveiling a dish that marries the earthy depth of mushrooms with the creamy indulgence of Alfredo, this Mushroom Chicken Alfredo with Ragu is a testament to comfort food elegance. Perfect for a cozy dinner yet sophisticated enough for guests, it’s a recipe that promises to delight the senses.
Ingredients
- 2 boneless, skinless chicken breasts (I find organic, free-range chicken elevates the dish)
- 8 oz cremini mushrooms, sliced (their rich flavor beats button mushrooms any day)
- 1 cup heavy cream (for that luxuriously smooth sauce)
- 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
- 2 tbsp unsalted butter (I always use European-style for its richer taste)
- 1 tbsp extra virgin olive oil (my go-to for sautéing)
- 2 cloves garlic, minced (because garlic is life)
- 1/2 tsp salt (to enhance all the flavors)
- 1/4 tsp black pepper (freshly ground, please)
- 1/2 lb fettuccine (the classic choice for Alfredo)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the chicken breasts, seasoning with salt and pepper, and cook until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add the remaining butter and mushrooms. Sauté until the mushrooms are golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
- Add the minced garlic and cook for 30 seconds until fragrant. Pour in the heavy cream, bringing to a gentle simmer. Stir in the Parmesan until the sauce is smooth and slightly thickened, about 2-3 minutes. Tip: Keep the heat low to prevent the sauce from separating.
- Slice the cooked chicken and add it back to the skillet, stirring to coat in the sauce. Drain the pasta and toss it with the mushroom chicken Alfredo until well combined.
Rich and velvety, the sauce clings to every strand of pasta, while the mushrooms add a umami depth that’s irresistible. Serve with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.
Spinach and Chicken Alfredo with Ragu
Whisking together the creamy richness of Alfredo with the hearty comfort of chicken and spinach, this dish is a symphony of flavors that dances elegantly on the palate. Perfect for a cozy dinner or a sophisticated gathering, it promises to delight with every forkful.
Ingredients
- 2 cups heavy cream (for that luxuriously smooth texture)
- 1/2 cup unsalted butter (I always opt for European-style for its richer flavor)
- 1 cup freshly grated Parmesan cheese (the real deal makes all the difference)
- 2 boneless, skinless chicken breasts (about 1 pound, sliced into thin strips for quick cooking)
- 2 cups fresh spinach leaves (washed and dried, for a pop of color and nutrition)
- 1 jar (15 oz) Ragu Alfredo sauce (a time-saving hero in my kitchen)
- 12 oz fettuccine pasta (I love the way it holds onto the sauce)
- 2 cloves garlic, minced (because garlic is life)
- Salt and freshly ground black pepper (to season perfectly)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
- While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt until frothy. Tip: Keep the heat medium to prevent the butter from browning too quickly.
- Add the chicken strips to the skillet, seasoning with salt and pepper. Cook until golden and no longer pink inside, about 5-6 minutes. Remove and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Garlic burns easily, so keep the heat moderate and stir constantly.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce is smooth.
- Add the Ragu Alfredo sauce to the skillet, stirring to combine with the cream sauce. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
- Return the cooked chicken to the skillet, adding the fresh spinach. Stir until the spinach is wilted and the chicken is heated through, about 2 minutes.
- Toss the drained fettuccine with the sauce until evenly coated. Serve immediately.
Now, the dish presents a velvety sauce clinging to each strand of pasta, with tender chicken and vibrant spinach offering a delightful contrast. For an extra touch of elegance, garnish with a sprinkle of Parmesan and a twist of black pepper.
Sun-Dried Tomato Chicken Alfredo with Ragu
This Sun-Dried Tomato Chicken Alfredo with Ragu is a luxurious twist on the classic pasta dish, combining the rich flavors of creamy Alfredo sauce with the tangy sweetness of sun-dried tomatoes and the hearty depth of Ragu. Perfect for a special dinner that feels both indulgent and comforting.
Ingredients
- 8 oz fettuccine pasta (I love using bronze-die pasta for its superior texture)
- 2 boneless, skinless chicken breasts, sliced into thin strips (freezing for 15 minutes makes slicing easier)
- 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve a bit of the oil for cooking)
- 1 cup heavy cream (for that velvety sauce consistency)
- 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
- 1 cup Ragu sauce (I opt for the traditional flavor for its robust tomato base)
- 2 cloves garlic, minced (because garlic is life)
- Salt and freshly ground black pepper (to season perfectly)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
- While the pasta cooks, heat the olive oil and reserved sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden and no longer pink, about 5-6 minutes. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
- Stir in the sun-dried tomatoes and Ragu sauce, heating through for about 2 minutes. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
- Reduce the heat to low and gradually stir in the Parmesan cheese until the sauce is smooth. Tip: Adding the cheese off the heat prevents clumping.
- Return the cooked chicken to the skillet, along with the cooked fettuccine. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan and a sprinkle of fresh basil if desired. Tip: For an extra touch of elegance, serve with a side of garlic bread to soak up the delicious sauce.
Here, the creamy Alfredo clings beautifully to each strand of pasta, while the sun-dried tomatoes and Ragu add layers of flavor that are both bold and harmonious. Consider pairing this dish with a crisp white wine to elevate the dining experience.
Bacon Chicken Alfredo with Ragu
Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about a dish that combines the smoky allure of bacon with the creamy decadence of Alfredo sauce, all tossed with tender chicken and perfectly cooked pasta. This Bacon Chicken Alfredo with Ragu is a testament to the beauty of simple ingredients coming together to create something extraordinary.
Ingredients
- 8 oz fettuccine (I always reach for the bronze-die cut variety for its superior sauce adherence)
- 2 chicken breasts, boneless and skinless (brining them for 30 minutes ensures juiciness)
- 6 slices thick-cut bacon (the smokier, the better, in my opinion)
- 1 cup heavy cream (for that luxuriously smooth texture)
- 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
- 2 cloves garlic, minced (because garlic is the soul of any good Alfredo)
- 1 tbsp unsalted butter (I prefer European-style for its richer flavor)
- 1 jar (15 oz) Ragu Alfredo sauce (a trusty shortcut for busy days)
- Salt and freshly ground black pepper (to season at every layer)
- Fresh parsley, chopped (for a pop of color and freshness)
Instructions
- Bring a large pot of salted water to a rolling boil and cook the fettuccine according to package instructions until al dente, about 10 minutes. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, heat a large skillet over medium heat and cook the bacon until crispy, about 6 minutes. Transfer to a paper towel-lined plate, then crumble once cool.
- Season the chicken breasts with salt and pepper. In the same skillet, cook the chicken over medium heat until golden and cooked through, about 6 minutes per side. Let rest for 5 minutes, then slice into strips.
- In the same skillet, melt the butter over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and Ragu Alfredo sauce, stirring to combine. Simmer for 2 minutes to thicken slightly.
- Add the cooked pasta, chicken, and half the bacon to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
- Serve immediately, garnished with remaining bacon, Parmesan cheese, and fresh parsley.
Every bite of this Bacon Chicken Alfredo with Ragu offers a harmonious blend of textures—from the silky sauce clinging to each strand of pasta to the crisp bacon adding a delightful crunch. For an extra touch of elegance, serve it in warmed bowls with a side of garlic bread to soak up every last drop of sauce.
Broccoli Chicken Alfredo with Ragu
This Broccoli Chicken Alfredo with Ragu is a luxurious twist on a classic comfort dish, blending tender chicken, crisp broccoli, and a creamy Alfredo sauce for a meal that’s both indulgent and satisfying.
Ingredients
- 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
- 1 cup broccoli florets (fresh is best for that vibrant green color)
- 1 cup Ragu Alfredo sauce (homemade is great, but Ragu’s convenience is unbeatable on busy nights)
- 8 oz fettuccine pasta (the classic choice for Alfredo, but feel free to substitute)
- 2 tbsp unsalted butter (I always opt for unsalted to control the dish’s sodium level)
- 1/4 cup grated Parmesan cheese (for that essential nutty, salty finish)
- 1/2 tsp garlic powder (a quick cheat for depth of flavor)
- Salt and pepper to taste (freshly ground pepper makes all the difference)
Instructions
- Bring a large pot of salted water to a boil over high heat for the pasta.
- While the water heats, season the chicken breasts with garlic powder, salt, and pepper.
- In a large skillet, melt the butter over medium heat. Add the chicken and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.
- Remove the chicken from the skillet and let it rest on a plate. Tip: Covering it loosely with foil keeps it juicy.
- Add the broccoli to the same skillet, sautéing for 3-4 minutes until just tender. Tip: A splash of water can help steam the broccoli if it’s not cooking evenly.
- Cook the fettuccine according to package instructions until al dente, then drain, reserving 1/4 cup of pasta water.
- Slice the rested chicken into strips. Tip: Cutting against the grain ensures tender bites.
- Return the skillet to low heat, add the Ragu Alfredo sauce, and warm through. Stir in the pasta, chicken, and broccoli, adding reserved pasta water as needed to loosen the sauce.
- Serve immediately, garnished with grated Parmesan cheese.
With its creamy sauce clinging to every strand of pasta and the contrasting textures of tender chicken and crisp broccoli, this dish is a delight to the senses. For an extra touch of elegance, serve it with a sprinkle of red pepper flakes or a side of garlic bread to scoop up every last bit of sauce.
Pepperoni Chicken Alfredo with Ragu
Lusciously creamy and irresistibly savory, this Pepperoni Chicken Alfredo with Ragu combines the comfort of classic Italian flavors with a twist that’s sure to delight. Perfect for a cozy dinner, it’s a dish that marries the richness of Alfredo sauce with the boldness of pepperoni and the tenderness of chicken.
Ingredients
- 2 boneless, skinless chicken breasts (I find organic chicken breasts offer the best texture and flavor)
- 1 cup Ragu Alfredo sauce (for a homemade touch, but Ragu’s consistency is reliably smooth)
- 1/2 cup sliced pepperoni (opt for a thicker cut to add a satisfying bite)
- 8 oz fettuccine pasta (the classic choice, but feel free to experiment with linguine)
- 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1/4 cup grated Parmesan cheese (freshly grated melts more evenly)
- 1 tsp garlic powder (for that essential depth of flavor)
- Salt and pepper to taste (I like to use sea salt for its subtle crunch)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, salt, and pepper, then add to the skillet. Cook for 5-7 minutes per side until golden and cooked through. Tip: Let the chicken rest for a few minutes before slicing to retain juices.
- Remove the chicken from the skillet and slice into strips. In the same skillet, add the pepperoni and cook for 2 minutes until slightly crispy.
- Lower the heat to medium and pour in the Ragu Alfredo sauce, stirring to combine with the pepperoni. Add the sliced chicken back into the skillet, coating it with the sauce.
- Drain the pasta and add it to the skillet, tossing gently to coat with the sauce. Sprinkle with Parmesan cheese and serve immediately. Tip: For an extra touch of elegance, garnish with fresh parsley.
Flavorful and satisfying, this dish boasts a creamy texture with the perfect contrast of crispy pepperoni and tender chicken. Serve it with a side of garlic bread to soak up every last bit of sauce, or pair with a crisp green salad for a lighter meal.
Artichoke Chicken Alfredo with Ragu
Kickstart your culinary journey with a dish that marries the creamy richness of Alfredo with the hearty, earthy tones of artichoke and tender chicken, all brought together by the robust flavor of Ragu. This Artichoke Chicken Alfredo is a testament to the beauty of combining simple ingredients to create a meal that’s both comforting and sophisticated.
Ingredients
- 2 boneless, skinless chicken breasts (I find organic chicken breasts yield the best flavor and texture)
- 1 cup heavy cream (for that irresistibly creamy sauce)
- 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
- 1 can (14 oz) artichoke hearts, drained and quartered (their tangy bite is a perfect counterpoint to the richness)
- 1 jar (15 oz) Ragu Alfredo sauce (a time-saver that doesn’t skimp on taste)
- 2 tbsp extra virgin olive oil (my go-to for sautéing)
- 1 tsp garlic powder (for a hint of warmth)
- Salt and pepper to taste (though I recommend a generous pinch of each)
- 8 oz fettuccine pasta (the classic choice for Alfredo)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and garlic powder, then add to the skillet. Cook for 6-7 minutes per side, or until golden brown and cooked through. Tip: Let the chicken rest for a few minutes before slicing to retain its juices.
- Remove the chicken from the skillet and set aside. In the same skillet, add the artichoke hearts and sauté for 2-3 minutes until slightly browned.
- Lower the heat to medium and pour in the heavy cream, stirring gently. Add the Ragu Alfredo sauce and Parmesan cheese, stirring until the sauce is smooth and heated through, about 3-4 minutes. Tip: If the sauce is too thick, a splash of pasta water can loosen it to the perfect consistency.
- Slice the chicken into strips and add it back to the skillet, stirring to coat in the sauce. Drain the pasta and add it to the skillet, tossing until everything is well combined.
Presenting a harmonious blend of textures and flavors, this Artichoke Chicken Alfredo with Ragu is a dish that promises to delight. The creamy sauce clings to each strand of pasta, while the artichokes add a delightful chewiness and the chicken brings a satisfying heft. For an extra touch of elegance, garnish with a sprinkle of fresh parsley or a dusting of Parmesan.
Roasted Red Pepper Chicken Alfredo with Ragu
Brimming with vibrant flavors and a creamy texture, this Roasted Red Pepper Chicken Alfredo with Ragu is a dish that promises to delight the senses. Perfect for a cozy dinner, it combines the smoky sweetness of roasted red peppers with the rich, velvety sauce of a classic Alfredo.
Ingredients
- 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
- 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 cup heavy cream (for that luxuriously smooth sauce)
- 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
- 1/2 cup roasted red peppers, chopped (jarred works fine, but roasting your own adds a deeper flavor)
- 2 cloves garlic, minced (because garlic is life)
- 8 oz fettuccine pasta (the classic choice for Alfredo)
- Salt and freshly ground black pepper (to season perfectly)
Instructions
- Preheat your oven to 375°F (190°C) to roast the red peppers if you’re making them from scratch.
- Bring a large pot of salted water to a boil for the pasta. Cook the fettuccine according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook until golden and cooked through, about 6-7 minutes per side. Tip: Let the chicken rest for a few minutes before slicing to retain its juices.
- In the same skillet, reduce the heat to medium and sauté the garlic until fragrant, about 30 seconds. Add the chopped roasted red peppers and cook for another minute.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth and thickened. Tip: If the sauce is too thick, a splash of pasta water can loosen it up beautifully.
- Slice the cooked chicken and add it to the sauce, stirring to coat. Drain the pasta and toss it with the sauce until everything is well combined. Tip: For an extra touch of elegance, garnish with additional grated Parmesan and a sprinkle of chopped parsley.
Zesty and comforting, this dish boasts a perfect balance of creamy and smoky flavors. Serve it with a crisp green salad and a glass of white wine for a meal that feels both indulgent and balanced.
Zucchini Chicken Alfredo with Ragu
Radiating with the warmth of home-cooked comfort, this Zucchini Chicken Alfredo with Ragu marries the creamy richness of Alfredo sauce with the hearty depth of Ragu, all while embracing the fresh, light notes of zucchini. It’s a dish that dances elegantly between indulgence and nourishment, perfect for those evenings when only something truly satisfying will do.
Ingredients
- 2 cups of heavy cream (for that luxuriously smooth Alfredo base)
- 1 lb of chicken breast, diced (I find organic, free-range chicken elevates the dish)
- 2 medium zucchinis, spiralized (a mandoline slicer works wonders here for even strands)
- 1 jar of Ragu traditional sauce (it’s my pantry staple for consistent, rich flavor)
- 1/2 cup of grated Parmesan cheese (freshly grated melts more seamlessly)
- 2 tbsp of unsalted butter (I always opt for unsalted to control the dish’s salinity)
- 1 tsp of garlic powder (a quick hack for depth when fresh garlic isn’t handy)
- Salt and pepper (to season, but we’ll be specific about amounts in the steps)
Instructions
- In a large skillet over medium heat, melt the butter until it’s just beginning to foam, about 1 minute.
- Add the diced chicken to the skillet, seasoning with 1/2 tsp of salt and 1/4 tsp of pepper. Cook until the chicken is golden and no longer pink inside, approximately 6-7 minutes.
- Tip: Don’t overcrowd the skillet to ensure each piece of chicken gets a perfect sear.
- Pour in the Ragu sauce and heavy cream, stirring to combine. Bring the mixture to a gentle simmer over low heat, allowing the flavors to meld for 5 minutes.
- Tip: A gentle simmer prevents the cream from separating, ensuring a silky sauce.
- Add the spiralized zucchini to the skillet, tossing gently to coat in the sauce. Cook for just 2-3 minutes until the zucchini is tender but still has a bit of crunch.
- Tip: Overcooking the zucchini can make it mushy, so keep an eye on the texture.
- Sprinkle in the Parmesan cheese and garlic powder, stirring until the cheese is fully melted and the sauce is uniformly creamy, about 1 minute.
- Season with an additional 1/4 tsp of salt and a pinch of pepper if needed, then remove from heat.
Just as the dish comes together, you’ll notice the zucchini adds a delightful freshness that cuts through the richness of the Alfredo and Ragu. Serve it over a bed of al dente pasta for a classic touch, or enjoy it as a low-carb option straight from the skillet, garnished with a sprinkle of extra Parmesan and a few basil leaves for a pop of color.
Pesto Chicken Alfredo with Ragu
Unveiling a dish that marries the creamy richness of Alfredo with the vibrant freshness of pesto, this Pesto Chicken Alfredo with Ragu is a testament to the beauty of Italian-American fusion. Perfect for a weeknight dinner that feels anything but ordinary, it’s a recipe that promises to delight the senses and bring a touch of elegance to your table.
Ingredients
- 2 boneless, skinless chicken breasts (I find organic chicken breasts have the best flavor and texture)
- 1 cup heavy cream (for that luxuriously smooth Alfredo sauce)
- 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
- 1/4 cup pesto (homemade or store-bought, but always extra basil for me)
- 8 oz fettuccine pasta (the classic choice for Alfredo)
- 2 tbsp unsalted butter (I prefer European-style for its richer taste)
- 1 tbsp olive oil (extra virgin, of course)
- 2 cloves garlic, minced (because garlic is life)
- Salt and freshly ground black pepper (to season perfectly)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 5-6 minutes per side, or until golden brown and cooked through. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- Stir in the grated Parmesan cheese until the sauce is smooth and thickened, about 2-3 minutes. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
- Add the cooked fettuccine to the skillet, tossing to coat evenly with the Alfredo sauce. Fold in the pesto until just combined, then add the sliced chicken on top.
- Serve immediately, garnished with additional Parmesan and a drizzle of pesto for an extra pop of color and flavor. Tip: For a restaurant-quality presentation, twirl the pasta onto the plate using tongs and a large fork.
Silky strands of fettuccine cloaked in a velvety Alfredo sauce, punctuated by the herbaceous notes of pesto and tender slices of chicken, make every bite a harmonious blend of textures and flavors. Consider serving with a crisp white wine and a side of garlic bread to round out the meal.
Caramelized Onion Chicken Alfredo with Ragu
Savory and sophisticated, this Caramelized Onion Chicken Alfredo with Ragu combines the deep, sweet flavors of slowly cooked onions with the creamy richness of Alfredo sauce, all tossed with perfectly cooked pasta and tender chicken. It’s a dish that promises to elevate your weeknight dinner into something truly special.
Ingredients
- 2 large yellow onions, thinly sliced (the sweetness of yellow onions caramelizes beautifully)
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces (I find organic chicken has the best flavor)
- 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
- 1 jar (15 oz) Ragu Alfredo sauce (for convenience without sacrificing taste)
- 8 oz fettuccine pasta (the classic choice for Alfredo)
- 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
- 1 tsp garlic powder (a quick flavor boost)
- Salt and pepper to taste (I like to use sea salt for its clean taste)
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deep golden brown and caramelized, about 25 minutes. Tip: Resist the urge to turn up the heat; slow cooking is key to developing the onions’ sweetness.
- While the onions cook, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- Season the chicken pieces with garlic powder, salt, and pepper. In the same skillet used for the onions (no need to clean it), increase the heat to medium and cook the chicken until no longer pink in the center, about 5-7 minutes per side.
- Reduce the heat to low and pour the Ragu Alfredo sauce over the chicken. Stir in the caramelized onions and cooked fettuccine, tossing everything together until well coated and heated through, about 2-3 minutes. Tip: Adding a splash of pasta water can help loosen the sauce if it’s too thick.
- Sprinkle with grated Parmesan cheese before serving. Tip: Let the dish sit for a couple of minutes after adding the cheese; it’ll melt into the sauce beautifully.
Rich and creamy with a hint of sweetness from the onions, this dish is a comforting yet elegant meal. Serve it with a crisp green salad and a glass of white wine for a complete dining experience.
Black Olive Chicken Alfredo with Ragu
Zesty and rich, this Black Olive Chicken Alfredo with Ragu is a dish that marries the creamy decadence of Alfredo with the bold, tangy punch of black olives, creating a symphony of flavors that’s both comforting and sophisticated.
Ingredients
- 2 boneless, skinless chicken breasts (I like to pound them to an even thickness for uniform cooking)
- 1 cup heavy cream (for that luxuriously smooth sauce)
- 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
- 1/2 cup Ragu Alfredo sauce (a trusty shortcut that doesn’t skimp on flavor)
- 1/3 cup sliced black olives (their briny depth is irreplaceable)
- 2 tbsp unsalted butter (I always opt for unsalted to control the dish’s sodium level)
- 2 cloves garlic, minced (because garlic is life)
- 1/2 tsp salt (to taste, but this is my sweet spot)
- 1/4 tsp black pepper (freshly ground, if you please)
- 8 oz fettuccine pasta (the classic choice for Alfredo)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
- While the pasta cooks, heat a large skillet over medium-high heat. Add 1 tbsp butter and swirl to coat. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for 5-6 minutes per side, or until golden brown and internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
- In the same skillet, reduce heat to medium and add the remaining 1 tbsp butter. Sauté the minced garlic for 30 seconds until fragrant, being careful not to burn.
- Pour in the heavy cream, Ragu Alfredo sauce, and black olives, stirring to combine. Simmer for 2-3 minutes until the sauce slightly thickens. Tip: If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
- Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. Serve hot, topped with sliced chicken and a sprinkle of Parmesan cheese.
Creamy, with a delightful contrast from the briny olives, this dish is a testament to the beauty of simple ingredients coming together. For an extra touch of elegance, garnish with a few whole black olives and a sprig of fresh parsley before serving.
Cauliflower Chicken Alfredo with Ragu
Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about a dish that marries simplicity with indulgence. This Cauliflower Chicken Alfredo with Ragu is a testament to that very notion, offering a creamy, savory escape that’s both nourishing and decadent.
Ingredients
- 1 large head of cauliflower, cut into florets (the fresher, the creamier your sauce will be)
- 2 boneless, skinless chicken breasts, cubed (I find organic chicken lends a cleaner, more pronounced flavor)
- 1 cup heavy cream (for that luxurious texture we all crave)
- 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
- 2 tbsp unsalted butter (I always opt for European-style for its richer taste)
- 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
- 2 cloves garlic, minced (because garlic is the soul of any Alfredo)
- 1 jar (24 oz) Ragu Alfredo sauce (a trusty shortcut for busy evenings)
- Salt and freshly ground black pepper (to season layers of flavor)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken to perfection.
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the cubed chicken, seasoning lightly with salt and pepper. Cook until the chicken is golden brown and no longer pink inside, about 6-8 minutes. Tip: Resist the urge to overcrowd the pan to get that ideal sear.
- While the chicken cooks, steam the cauliflower florets until tender, about 10 minutes. This softens them just enough for blending into a smooth sauce.
- Transfer the steamed cauliflower to a blender. Add the heavy cream, Parmesan cheese, and a pinch of salt. Blend until completely smooth. Tip: For an extra silky texture, blend in batches if necessary.
- In the same skillet used for the chicken, melt the butter over low heat. Add the minced garlic, sautéing until fragrant, about 30 seconds. Pour in the Ragu Alfredo sauce and the blended cauliflower mixture, stirring to combine. Tip: A wooden spoon is perfect for gently incorporating the sauces without scratching your pan.
- Add the cooked chicken back into the skillet, stirring to coat it evenly with the sauce. Let the mixture simmer on low heat for 5 minutes, allowing the flavors to meld beautifully.
Gloriously creamy with a subtle nuttiness from the cauliflower, this dish is a harmonious blend of textures and tastes. Serve it over al dente pasta or alongside a crisp green salad for a meal that feels both elegant and effortlessly comforting.
Eggplant Chicken Alfredo with Ragu
Radiating with the warmth of Italian cuisine, this Eggplant Chicken Alfredo with Ragu combines the creamy richness of Alfredo sauce with the hearty depth of Ragu, all while the eggplant adds a subtle, earthy sweetness. Perfect for a cozy dinner that feels both indulgent and comforting.
Ingredients
- 1 large eggplant, sliced into 1/2-inch rounds (I love the slight bitterness it adds, balanced by the sauce)
- 2 boneless, skinless chicken breasts, cubed (free-range gives the best flavor)
- 2 cups heavy cream (for that luxuriously smooth Alfredo base)
- 1 cup grated Parmesan cheese (freshly grated melts more evenly)
- 2 cloves garlic, minced (the more, the merrier in my book)
- 1 jar (24 oz) Ragu traditional sauce (a time-saver that doesn’t skimp on taste)
- 2 tbsp extra virgin olive oil (my go-to for sautéing)
- Salt and freshly ground black pepper (to season layers of flavor)
- 1 lb fettuccine pasta (the classic choice for Alfredo)
Instructions
- Preheat your oven to 375°F (190°C) to prepare for roasting the eggplant.
- Arrange the eggplant slices on a baking sheet, brush lightly with olive oil, and season with salt and pepper. Roast for 25 minutes until tender and slightly golden.
- While the eggplant roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken cubes, seasoning with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- In the same skillet, reduce heat to medium, add the minced garlic, and sauté for 30 seconds until fragrant. Pour in the heavy cream, stirring constantly to prevent curdling.
- Gradually whisk in the Parmesan cheese until the sauce is smooth and thickened, about 3-4 minutes. Tip: Keep the heat low to avoid separating the sauce.
- Add the Ragu sauce to the Alfredo, stirring to combine. Return the chicken to the skillet, mixing well to coat. Simmer for 5 minutes to meld flavors.
- Meanwhile, cook the fettuccine according to package instructions until al dente. Drain and return to the pot.
- Layer the roasted eggplant slices over the pasta, then pour the chicken Alfredo Ragu mixture on top. Gently toss to combine, ensuring the eggplant stays intact.
- Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper. Tip: Letting it sit for 5 minutes before serving allows the flavors to deepen.
How the creamy Alfredo clings to each strand of pasta, while the eggplant offers a tender contrast, makes every bite a delightful experience. Consider serving with a crisp white wine to cut through the richness, elevating this dish to a memorable meal.
Herbed Chicken Alfredo with Ragu
Just when you thought chicken Alfredo couldn’t get any more indulgent, this Herbed Chicken Alfredo with Ragu comes along, blending creamy, cheesy goodness with the rich depth of a homemade ragu and the freshness of herbs.
Ingredients
- 2 boneless, skinless chicken breasts (I always opt for organic, free-range for the best flavor and texture)
- 1 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
- 1 cup heavy cream (for that luxuriously smooth sauce)
- 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
- 1 tbsp Italian seasoning (a blend that sings with basil, oregano, and thyme)
- 2 cloves garlic, minced (because garlic is life)
- 1 cup Ragu sauce (homemade or your favorite store-bought brand)
- 8 oz fettuccine pasta (the classic choice for Alfredo)
- Salt to taste (I like to use sea salt for its clean taste)
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the chicken.
- Season the chicken breasts with salt and Italian seasoning, ensuring they’re evenly coated for maximum flavor.
- Heat olive oil in a skillet over medium-high heat, then add the chicken breasts. Cook for 5-7 minutes on each side, or until golden brown and cooked through. Tip: Letting the chicken rest for a few minutes after cooking ensures it stays juicy.
- While the chicken cooks, bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Tip: Reserve a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
- In the same skillet, reduce heat to medium and sauté garlic until fragrant, about 30 seconds. Pour in the heavy cream and Ragu sauce, stirring to combine. Simmer for 2-3 minutes until slightly thickened.
- Stir in the Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a tablespoon at a time. Tip: Always add cheese off the heat to prevent clumping.
- Slice the cooked chicken and add it to the sauce, along with the drained pasta. Toss everything together until well coated.
The result is a dish where the creamy Alfredo clings to every strand of pasta, punctuated by the savory chunks of herbed chicken and the robust ragu. Serve it with a sprinkle of fresh herbs and a side of garlic bread for a meal that feels like a hug.
Conclusion
Zesty flavors and creamy textures await in these 18 Creamy Chicken Alfredo Recipes with Ragu, perfect for any home cook looking to spice up their dinner routine. We invite you to try these delightful dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.