A weeknight pasta built on a jar of alfredo sauce and quick-cooking chicken thighs. The basil and cheese flavors carry the dish, so all you need is pasta and protein to have dinner on the table in under half an hour.

Serves 2. 25 minutes, 20 at the stove.

About 1130 calories a serving, 71 g protein, 106 g carbohydrate, 45 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 8 oz pasta according to package directions until al dente, then drain and set aside.12 min
2. While the pasta cooks, cut 12 oz chicken thighs into bite-sized pieces and season with salt and pepper.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat and add the chicken pieces in a single layer, stirring occasionally until they are golden and cooked through, about 8 minutes.8 min
4. Mince 2 garlic cloves and add to the skillet with the chicken, cooking for 30 seconds until fragrant.
5. Pour 1 jar alfredo sauce into the skillet with the chicken and stir to combine, heating through over medium heat for 2 minutes until steaming.2 min
6. Add the cooked pasta to the sauce and toss until all strands are coated, then taste and adjust salt and pepper as needed before serving.

Note Swap chicken for shrimp if you prefer, cooking for 2 minutes until pink. Leftovers keep covered in the fridge for three days and reheat gently with a splash of water. Serve with a simple green salad or roasted vegetables on the side.