Chicken Alfredo with Ragu Sauce Recipe

Chicken Alfredo with Ragu Sauce Recipe

Chicken Alfredo with Ragu Sauce is a traditional Italian dish, and we’re here to taste it and learn all about its wonderful flavours. In this detailed tutorial, we’ll show you how to make this mouth-watering treat in the comfort of your own home. Your cooking skills will be elevated and your taste buds will be tantalized as you learn to make sauces like a pro and source only the freshest ingredients.


For the Chicken Alfredo:

  • Two skinless, boneless breasts of chicken
  • The dish Fettuccine Eight ounces of pasta
  • One cup of heavy cream
  • One cup of grated parmesan cheese
  • Two teaspoons of butter
  • Two minced cloves of garlic
  • Ad libitum of salt and pepper.
  • For garnishing, use fresh parsley.

For the Ragu Sauce:

  • Meat Meat: 100 grams
  • Two cups of tomato sauce
  • Chop one big onion.
  • I diced one carrot.
  • One stalk of chopped celery
  • Two minced cloves of garlic
  • Optional: 1/2 cup of red wine
  • Two teaspoons of olive oil
  • For seasoning, use salt and pepper; for garnish, use fresh basil.


Chicken Alfredo with Ragu Sauce Recipe

Making the Ragu Sauce:

  1. In a big skillet, heat the olive oil over medium heat. Toss in the carrots, celery, and onion. Simmer for approximately 5 minutes, or until the veggies are tender.
  2. Sauté the garlic for one more minute, or until it begins to release its aroma.
  3. Put the ground beef in and raise the heat to medium-high. Break it up with a wooden spoon as it browns.
  4. Melt the cheese and add the red wine, if desired. Allow the flavours to combine by bringing them to a simmer and cooking for 20 to 30 minutes. Add salt and pepper according to your preference.
  5. After done, take it off the fire and put it away.

Cooking the Chicken Alfredo:

  1. To boil, add salt to a big saucepan of water. Pasta al dente, cook fettuccine as directed on the box. Rinse and reserve.
  2. Before grilling the chicken breasts, season them with salt and pepper.
  3. Butter should be melted over medium heat in a different skillet. Toss in the minced garlic and sauté until it releases its aroma.
  4. Cook the chicken breasts for 6 to 8 minutes per side, or until they are browned and cooked through. Take it out of the pan and set it aside to rest for a little before cutting.
  5. Pour the heavy cream into the same skillet and heat until it simmers. Cream the mixture by gradually whisking in the shredded Parmesan cheese.
  6. Toss the cooked fettuccine pasta with the Alfredo sauce in the skillet until it’s evenly coated.
  7. Place a large ladleful of ragu sauce on top of the cut chicken breasts and place them on top of the Alfredo pasta when ready to serve. Add some chopped parsley and basil for garnish.

Ragu Alfredo Sauce Recipe with Boneless Chicken and Fettuccine

Make your own ragu Alfredo sauce and serve it over fettuccine or chicken alfredo for a delicious dinner. Making this dish couldn’t be easier. In addition, you may find the ingredients with little effort. If you’re looking for a versatile sauce, go no further than ragu Alfredo. Meats such as chicken, beef, and others can be mixed with it. Read on for the steps on how to create it.


  • 1 jar of Classic Alfredo Ragu
  • 1/2 tbsp of butter
  • 1 pound of skinless, boneless chicken
  • 8–10 ounces of cooked and drained fettuccine

Cooking Instructions:

  1. Slice the chicken crosswise. Always have one bite-size on hand.
  2. In a skillet, melt the butter. Before adding the chicken, maintain the temperature at medium-high. Set aside after cooking till a little golden or brown.
  3. Reduce heat to low and simmer sauce, stirring occasionally. Maintain a low heat setting. For five minutes, stir gently.
  4. Spoon the sauce over the chicken once it’s on the plate. Sprinkle the fettuccine on top.
  5. It’s all set to go.

For recipes calling for Alfredo sauce, Ragu Classic chicken Alfredo is the way to go. The flavour is enhanced by the addition of Romano and Parmesan cheeses to the creamy sauce. On the official website, you can find the whole inventory of ingredients that go into making the sauce. Additional goods, like Light Parmesan and Double Cheddar, are available alongside this sauce. Cheese is the essential ingredient in every sauce.

To top it all off, butter is used to fry the chicken alfredo in a skillet. The amount of time required to get the desired softness in texture might range from ten minutes to more. The sauce can then be heated and melted in the same skillet. Adding more seasonings won’t enhance the sauce’s flavour, as stated earlier. To make this chicken alfredo dish with ragu chicken Alfredo sauce even more flavorful, though, feel free to add more salt, garlic, or pepper.

The sauce and chicken alfredo cook at different temperatures. Pour sauce over the chicken alfredo once the first section is finished. Another method is to mix the two and cook for around five minutes. Toss the chicken with the sauce and let it simmer for a few minutes. It allows the sauce to flavour the chicken. The final component is fettuccine in a vegetarian form. You might want to mix everything right before the chicken is done cooking.



  • 4 1/2 lb. halves of skinless, boneless chicken breasts
  • 3/4 cup of dry, Italian-seasoned bread crumbs 1 beaten egg
  • 1/4 teaspoon of paprika, if desired
  • split 1 jar of RAGÚ® Classic Alfredo Sauce and 1/2 cup of shredded Mozzarella cheese (about 2 oz.)
  • 1 medium-sized chopped tomato


  1. Set oven temperature to 400°F. After dipping the chicken in the egg, cover it thoroughly in the bread crumbs mixed with paprika. In a baking dish that measures 13 by 9 inches, place the chicken.
  2. Cook for 20 minutes without covering. Take the pan out of the oven. Place 1 cup of sauce, cheese, and tomatoes on top of the chicken. Put back into the oven.
  3. Cook for a further 10 minutes, or until the chicken is done. Top with any extra sauce that has been warmed. Grated Parmesan cheese can be sprinkled on top if preferred.

Easy Alfredo Chicken Pasta & Broccoli

You can have this supper on the table in about half an hour with these easy Alfredo chicken pasta and broccoli (with jar sauce) ingredients.

All of our favourite things come together in this recipe for broccoli chicken Alfredo. It’s reassuring because it’s pasta. Lee, who normally does the dishes, loves one-pot dishes, and we all adore this one as well.

As soon as we get off work, we get dinner started. To go on to other things, I prefer to finish it quickly. In addition, we tend to be ravenous. On most nights, we whip up something that doesn’t take long to prepare. We make an effort to maximize our days, not because I dislike cooking.

Easy Alfredo Chicken Pasta & Broccoli

Back when I was a stay-at-home mom, I had no problem savouring each bite of dinner. Time is more valuable now that I work full-time and strive to publish on my blog consistently.

How to Make Chicken Broccoli Alfredo Pasta

  1. In a big saucepan or Dutch oven set over medium heat, brown one pound of skinless, boneless chicken breasts with one teaspoon of olive oil.
  2. Include a single 15-oz jar of Alfredo sauce. Add water to the container, shake to extract any remaining sauce, and then transfer to the pot. Add half a cup of milk and one 14.5-ounce can of chicken broth, and mix well. Combine with 1 lb of penne pasta. After coming to a boil, lower the heat to a simmer, cover, and cook, stirring occasionally, for 8 minutes.
  3. Cook, tossing periodically, for seven more minutes or until pasta and broccoli are cooked. Add two cups of chopped broccoli florets and cover.
  4. While it melts, top with half a cup of grated Parmesan cheese.
  5. If you want more Parmesan cheese, you can add more before serving.

Substitutions & Additions

If you like, you can use skinless, boneless chicken thighs instead of the boneless, skinless chicken breasts that we use. Ground turkey or chicken would also work. Cooked chicken has never been in this dish before.

If homemade Alfredo sauce is available, feel free to use it. This is one of those recipes where we ask the grocery store for aid because we have a few favourite brands of jarred things.

I always have whole milk available, but if you happen to have low-fat or skim milk on hand, it would work just well, too. Using cow’s milk is the only way I’ve ever prepared this dish.

You may also use shells or rotini, which are short-cut portions of pasta, but they will require somewhat less cooking time than penne.

You can see a list of other vegetables that would complement this recipe below.

  • spinach
  • zucchini
  • asparagus
  • peas
  • mushrooms
  • green beans
  • cauliflower

You should probably add these veggies to the saucepan after the broccoli since their cooking times could vary. For instance, since spinach only takes around 3–4 minutes to wilt, it would be necessary to add it after the pasta has cooked for approximately 11–12 minutes. Never forget that the pasta needs a total of around 15 minutes to cook. Considering how little to no preparation is required for some of these, they are excellent choices.

What We Love About This Chicken Broccoli Alfredo Recipe

  • The addition of our preferred jarred Alfredo sauce makes it a breeze.
  • To make this meal more nutritious and filling, we incorporate chicken. Due to its low-fat content, chicken is a staple in our diet. The nutritional value of boneless, skinless chicken breasts is discussed in a great article in Women’s Health. Take a look!
  • One of our favourite vegetables, fresh broccoli, pairs wonderfully with Alfredo sauce. Because of its high nutrient density and delicious flavour, we like it. An entire day’s worth of vitamin C is provided by just one cup! For more information on broccoli’s positive effects on your health, check out Good Housekeeping.
  • Use whichever brand of creamy Alfredo sauce, pasta shape, and vegetable you prefer to make this dish uniquely yours. Hopefully, you’ll enjoy this meal as much as our family does.

Chicken Alfredo with Ragu Sauce Recipe


What is Ragu Sauced Chicken Alfredo?

A wonderful recipe with Italian influences, chicken Alfredo with Ragu Sauce blends delicate chicken breast with savoury Ragu sauce and creamy Alfredo pasta. This is a pleasant and cosy dinner that works well for any kind of gathering.

Will another type of pasta work for this recipe?

Definitely! Although fettuccine is the typical pasta used for Chicken Alfredo, you may substitute other varieties, such as gnocchi, penne, or spaghetti, if you’d rather.

Does the Ragu sauce require the use of red wine?

It’s not required, no. The red wine gives the Ragu sauce more flavour depth, but you may leave it out if you don’t have any on hand or if you’d rather not. Without it, the sauce will still be excellent.

Can I prepare this meal in advance?

Sure, you may make the Ragu and Alfredo sauces ahead of time and refrigerate them separately for up to two days. For optimal results, just reheat the sauces and grill the chicken fresh when ready to serve.


Congratulations! You have just mastered the art of creating a mouthwatering Chicken Alfredo with Ragu Sauce. Whether you’re hosting a dinner party or simply craving a comforting homemade meal, this recipe is sure to impress. Enjoy the rich flavours and comforting aromas of this classic Italian dish, and don’t be surprised if it becomes a regular favourite in your household.

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