Trader Joes Chicken Alfredo Recipe

This creamy, rich Trader Joes Chicken Alfredo is made with tender pan-seared chicken breast, fresh heavy cream, and Parmesan cheese, ready in just 20 minutes. The homemade sauce thickens beautifully as it coats the fettuccine, creating a glossy finish that mimics the beloved frozen meal but with far better texture. I finally cracked the code on replicating that comforting flavor without the watery sauce or rubbery meat often found in the freezer aisle.

Better Than Frozen

I used to keep a bag of the frozen fettuccine alfredo in my freezer for emergency dinners, but I always found myself doctoring it up with extra cheese and pepper to make it edible. The convenience was great, but the texture of the reheated chicken and the sometimes-thin sauce left a lot to be desired. That is when I realized I could make a fresh version using the same core ingredients in the same amount of time it took to heat the bag.

My version keeps the “peppery” kick that fans of the Trader Joe’s frozen meal love, but uses fresh garlic and real butter for a depth of flavor that a microwave meal just can’t match. Cooking the chicken fresh in the pan ensures it stays juicy, and finishing the pasta in the sauce allows the starch to bind everything together into a restaurant-quality dish.

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Trader Joes Chicken Alfredo Ingredients

• 8 oz Fettuccine pasta
• 1 lb Boneless skinless chicken breasts (sliced into strips)
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup Unsalted butter
• 3 cloves Garlic (minced)
• 1.5 cups Heavy cream
• 1.5 cups Parmesan cheese (grated from a block)
• 1/4 tsp Nutmeg (optional, but classic)
• 1/2 tsp Coarse black pepper (for garnish)
• Fresh parsley (chopped)

How To Make Trader Joes Chicken Alfredo

1. Cook Pasta: Boil the fettuccine in a large pot of salted water according to package directions until al dente. Reserve 1/2 cup of starchy pasta water before draining.
2. Sear Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken strips with salt and pepper, then cook for 5-6 minutes until golden brown and cooked through. Remove chicken to a plate.
3. Start Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, scraping up any browned bits left from the chicken.
4. Simmer Cream: Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 2-3 minutes to slightly thicken and concentrate the flavors.
5. Melt Cheese: Reduce heat to low. Whisk in the Parmesan cheese, nutmeg, and extra black pepper. Stir constantly until the sauce is smooth and creamy.
6. Combine: Toss the cooked pasta and chicken into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to gloss it up. Serve immediately garnished with parsley.

Recipe Tips

• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Buying a wedge of Parmesan and grating it fresh ensures a perfectly smooth melt.
• Don’t overheat the sauce: Once you add the cheese, keep the heat low. High heat can cause the dairy to separate, leaving you with a greasy sauce instead of a creamy one.
• Use pasta water: The starchy water you save is liquid gold. It helps emulsify the sauce and binds it to the noodles better than plain water or more cream would.
• Sear for flavor: Don’t wipe the pan after cooking the chicken. The golden bits (fond) left behind add a savory depth to the alfredo sauce that mimics the roasted notes of the original dish.

What To Serve With Fettuccine Alfredo

Since this dish is incredibly rich and heavy on dairy, I recommend pairing it with a side that has some acidity or crunch. A crisp Caesar salad with lemon vinaigrette cuts through the creaminess perfectly. Roasted broccoli or asparagus with garlic are also classic options that add color and nutrition to the plate.

How To Store

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat with a splash of milk or water to loosen the sauce, as it will thicken significantly when cold. Freezing is not recommended as cream-based sauces tend to separate and become grainy when thawed.

FAQs

Can I use jarred Alfredo sauce?
You can use the Trader Joe’s Alfredo Limone or standard jarred sauce, but this homemade version takes only a few minutes more and tastes much fresher. If using a jar, simmer it with a little fresh garlic to boost the flavor.

Why is my sauce grainy?
Grainy sauce usually happens if the heat was too high when adding the cheese or if pre-shredded cheese was used. Always remove the pan from high heat before melting in your Parmesan.

Is this the same as the frozen meal?
This recipe mimics the flavor profile of the “Fettuccine Alfredo with Grilled Chicken” frozen bag but uses fresh ingredients. It mimics the peppery, savory notes but has a much creamier texture.

Nutrition

• Calories: 850
• Total Fat: 55g
• Saturated Fat: 32g
• Cholesterol: 210mg
• Sodium: 980mg
• Total Carbohydrate: 45g
• Protein: 42g