Welcome to RecipeArt, a genuine source of trusted recipes. Today we will focus on an Italian cuisine: Ragu Chicken Alfredo Recipe. This is my all-time favorite recipe, and I promise you will also love it. This dish combines the rich creaminess of traditional Alfredo sauce with the savory goodness of a hearty ragu. Trust me, this magical masterpiece will surely satisfy your taste buds. So let’s start the delicious journey.
Preparation Time:
Approximately 15 minutes.
Cooking Time:
Approximately 30 minutes.
Recipe Yield:
Approximately 4 servings.
Quick Links:
Nutritional Information:
According to United States Department of Agriculture (USDA)
| Nutrient | Amount per Serving |
| Calories | 600 |
| Total Fat | 36g |
| – Saturated Fat | 18g |
| Cholesterol | 155mg |
| Sodium | 540mg |
| Carbohydrate | 41g |
| – Fiber | 3g |
| – Sugars | 6g |
| Protein | 32g |
**Please note that these values are approximate and may vary depending on specific ingredients and portion sizes used.
Ingredients for making Ragu Chicken Alfredo Recipe:
To prepare this mouthwatering Ragu Chicken Alfredo, you will need the following ingredients:
| Ingredient | Quantity |
| Boneless, skinless chicken breasts | 2 |
| Olive oil | 2 tablespoons |
| Finely chopped onion | 1 small |
| Minced garlic | 3 cloves |
| Crushed tomatoes | 1 can (14 ounces) |
| Dried basil | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Heavy cream | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Fettuccine pasta | 8 ounces |
| Salt and pepper to taste | As per taste |
| Fresh parsley, for garnish (optional) | As needed |
Step 1: Preparing the Ragu Sauce
At first, heat the olive oil in a large skillet over medium heat and add the finely chopped onion and minced garlic. Sauté them until they become translucent and fragrant.
Next, add the boneless, skinless chicken breasts and cook them until they are golden brown on both sides. This process gradually takes 4-5 minutes. When the chicken is cooked, remove it from the skillet and set it aside to rest.
In the same skillet, add the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Cook them until the flavors meld together. Thicken the sauce by cooking it for about 5–6 minutes.
During the simmering time, shred the chicken breast using two forks and add the shred chicken back into the skillet with the ragu sauce. Stir everything, ensuring the chicken is well coated by the ragu sauce. Simmer for an additional 5 minutes to allow the chicken to absorb the delicious flavors.
Step 2: Preparing the Alfredo Sauce
In another saucepan, pour the heavy cream, heat it over medium heat, and stir it occasionally to prevent Scorching.
When the cream is heated, add the grated Parmesan cheese and stir continuously until the cheese melts completely.
Now that the Alfredo sauce is ready, remove it from the heat and set it aside.
Step 3: Bringing it All Together
Cook the fettuccine pasta according to the package instructions and drain the pasta, reserving a small amount of the cooking water.
Transfer the pre-cooked pasta to a serving bowl and pour the Alfredo sauce over the pasta. Toss the pasta to ensure that each strand is coated with the creamy Alfredo sauce.
Pour the ragu sauce over the pasta, distributing it evenly throughout. Gently toss the pasta once more to incorporate the ragu into the dish.
Serve the Ragu Chicken Alfredo immediately, garnishing it with fresh parsley if desired. You can also sprinkle some extra Parmesan cheese on top for an extra touch of indulgence.
There you have it – my personal take on Ragu Chicken Alfredo! This comforting dish combines the best of both worlds, delivering a symphony of flavors that will leave you craving more. The creamy Alfredo sauce blends harmoniously with the savory ragu, while the tender chicken adds a delightful touch. Whether you’re cooking for a special occasion or simply indulging in a delicious weeknight dinner, this recipe is a winner.
Printable Recipe:
My Delicious Ragu Chicken Alfredo Recipe
Ingredients
- Boneless skinless chicken breasts 2
- Olive oil 2 tablespoons
- Finely chopped onion 1 small
- Minced garlic 3 cloves
- Crushed tomatoes 1 can 14 ounces
- Dried basil 1 teaspoon
- Dried oregano 1 teaspoon
- Heavy cream 1 cup
- Grated Parmesan cheese 1/2 cup
- Fettuccine pasta 8 ounces
- Salt and pepper to taste As per taste
- Fresh parsley for garnish (optional) As needed
Instructions
- At first, heat the olive oil in a large skillet over medium heat and add the finely chopped onion and minced garlic. Sauté them until they become translucent and fragrant.
- Next, add the boneless, skinless chicken breasts and cook them until they are golden brown on both sides. This process gradually takes 4-5 minutes. When the chicken is cooked, remove it from the skillet and set it aside to rest.
- In the same skillet, add the crushed tomatoes, dried basil, dried oregano, salt, and pepper. Cook them until the flavors meld together. Thicken the sauce by cooking it for about 5–6 minutes.
- During the simmering time, shred the chicken breast using two forks and add the shred chicken back into the skillet with the ragu sauce. Stir everything, ensuring the chicken is well coated by the ragu sauce. Simmer for an additional 5 minutes to allow the chicken to absorb the delicious flavors.
- In another saucepan, pour the heavy cream, heat it over medium heat, and stir it occasionally to prevent Scorching.
- When the cream is heated, add the grated Parmesan cheese and stir continuously until the cheese melts completely.
- Now that the Alfredo sauce is ready, remove it from the heat and set it aside.
- Cook the fettuccine pasta according to the package instructions and drain the pasta, reserving a small amount of the cooking water.
- Transfer the pre-cooked pasta to a serving bowl and pour the Alfredo sauce over the pasta. Toss the pasta to ensure that each strand is coated with the creamy Alfredo sauce.
- Pour the ragu sauce over the pasta, distributing it evenly throughout. Gently toss the pasta once more to incorporate the ragu into the dish.
- Serve the Ragu Chicken Alfredo immediately, garnishing it with fresh parsley if desired. You can also sprinkle some extra Parmesan cheese on top for an extra touch of indulgence.
You Might Also Like:
Frequently Asked Questions (FAQs):
Can I use store-bought Alfredo sauce instead of making it from scratch?
Yes, you can use store-bought Alfredo sauce as a time-saving alternative. However, making the sauce from scratch allows you to customize the flavors and achieve a fresher taste.
Can I use a different type of pasta?
Absolutely! While fettuccine is traditionally used for Alfredo dishes, you can experiment with other pasta varieties like penne, linguine, or even spaghetti. Choose a shape you enjoy and cook it according to the package instructions.
Can I make this recipe ahead of time?
While the flavors of the dish are best enjoyed fresh, you can prepare the ragu and Alfredo sauce ahead of time and store them separately in the refrigerator. When you’re ready to serve, reheat the sauces, cook the pasta, and combine everything together.
Can I add vegetables to the dish?
Certainly! Feel free to incorporate your favorite vegetables to add color, nutrition, and extra flavor. Sautéed mushrooms, diced bell peppers, or steamed broccoli florets would make great additions.
1 thought on “My Delicious Ragu Chicken Alfredo Recipe”