Sprinkle salt, pepper, and optional garlic powder or paprika on both sides of the chicken breasts.

Heat olive oil and butter in a large skillet over medium heat. Add the chicken and cook for 6–7 minutes per side until golden brown and fully cooked (internal temperature of 165°F or 74°C).

Remove the chicken from the skillet and let it rest for 5 minutes. Slice into thin strips for serving.

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente according to package instructions.

Before draining, save ½ cup of pasta water to adjust the sauce’s consistency if needed.

Drain the pasta and toss lightly with a drizzle of olive oil to prevent sticking.

In the same skillet used for the chicken, reduce heat to medium-low and add minced garlic. Sauté for 1–2 minutes until fragrant.

Pour the jar of Ragu Alfredo Sauce into the skillet and stir to combine with the garlic. Heat gently until warm and creamy.

Stir in grated Parmesan cheese to enhance the sauce’s richness.

If the sauce is too thick, add a splash of the reserved pasta water, stirring until the desired consistency is reached.

Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat evenly.

Arrange the sliced chicken on top of the pasta, mixing gently to combine.

Stir in steamed broccoli, sun-dried tomatoes, or other add-ins for additional flavor and texture.

Sprinkle with fresh parsley, additional Parmesan cheese, and optional red pepper flakes for a burst of color and flavor.

Enjoy your Ragu chicken fettuccine Alfredo hot, paired with garlic bread or a crisp side salad for a complete meal.