Skillet Chicken Alfredo (Print)

Tender chicken and pasta coated in creamy Alfredo sauce, cooked together for a cozy Italian-American meal.

# Components:

→ Poultry

01 - 2 large boneless, skinless chicken breasts, sliced into strips

→ Pasta

02 - 10 ounces fettuccine or penne pasta

→ Dairy & Sauce

03 - 2 tablespoons unsalted butter
04 - 2 tablespoons olive oil
05 - 3 garlic cloves, minced
06 - 1 cup heavy cream
07 - 1 cup freshly grated Parmesan cheese
08 - 1 cup low-sodium chicken broth
09 - 1/4 teaspoon freshly grated nutmeg

→ Seasonings

10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Garnish

12 - 2 tablespoons chopped fresh parsley
13 - Extra Parmesan cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season chicken strips with salt and pepper. Cook chicken for 5 to 6 minutes, turning once, until golden brown and cooked through. Remove from skillet and set aside.
03 - Reduce heat to medium. Add remaining butter and olive oil to the skillet. Sauté minced garlic for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a simmer, scraping browned bits from the pan. Add heavy cream and nutmeg, then simmer gently for 2 to 3 minutes.
05 - Lower heat to low and gradually stir in Parmesan cheese until fully melted and sauce is smooth.
06 - Return cooked pasta and chicken to the skillet. Toss to combine, adding reserved pasta water gradually until desired sauce consistency is achieved.
07 - Taste and adjust seasoning if necessary. Garnish with chopped parsley and additional Parmesan cheese before serving.

# Expert Advice:

01 -
  • It comes together in a single skillet, which means less cleanup and more time to actually enjoy your dinner.
  • The chicken stays incredibly tender, and the sauce clings to every strand of pasta in a way that feels almost luxurious.
  • It's impressive enough to serve to guests but honest enough to make on a Tuesday when you're tired.
02 -
  • Don't add the Parmesan at high heat, or the cheese will break and your sauce will turn grainy instead of silky—low heat and patience are your friends here.
  • Reserve that pasta water before draining because it's the trick to getting the sauce to the right consistency without making it too rich.
03 -
  • Grate your Parmesan fresh from a block right before you cook; it melts smoother and tastes sharper than pre-grated cheese.
  • If your sauce breaks or looks grainy, add a splash of cold heavy cream and whisk it off the heat—this usually brings it back together.
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