Skillet Chicken Alfredo (Print version)

One-skillet Italian classic with tender chicken, creamy Parmesan sauce, and perfectly coated pasta.

# What you'll need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (about 1 lb), sliced into strips

→ Pasta

02 - 10 oz 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 the pasta according to package instructions until al dente. Reserve 1/2 cup of 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. Add chicken to the skillet and cook for 5–6 minutes, turning once, until golden and cooked through. Remove chicken from the skillet and set aside.
03 - In the same skillet, lower heat to medium and add the remaining butter and olive oil. Add garlic and sauté for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a simmer, scraping up any browned bits. Add heavy cream and nutmeg. Simmer gently for 2–3 minutes.
05 - Reduce heat to low and gradually stir in Parmesan cheese until melted and sauce is smooth.
06 - Add cooked pasta and chicken back to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches desired consistency.
07 - Taste and adjust seasoning if needed.
08 - Garnish with chopped parsley and extra Parmesan before serving.

# Expert Tips:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time to actually enjoy dinner.
  • The sauce tastes like you spent hours on it, but it comes together in under ten minutes.
  • Leftovers reheat beautifully with a splash of cream or broth to bring the sauce back to life.
  • You can easily sneak in vegetables without changing the comforting, creamy vibe.
02 -
  • Always save some pasta water before draining, it contains starch that helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Add the Parmesan off the heat or on very low heat, high heat can make the cheese clump and turn the sauce grainy instead of smooth.
  • Don't skip seasoning the chicken before cooking it, plain chicken in a rich sauce will taste bland no matter how good the sauce is.
03 -
  • Use a large skillet with high sides so you have room to toss the pasta without making a mess all over your stovetop.
  • Let the chicken rest for a minute after cooking before slicing it further, it keeps the juices inside instead of drying out.
  • Grate your Parmesan fresh from a block, pre-grated cheese often contains anti-caking agents that can make your sauce gritty.
  • Taste the sauce before adding the pasta, it's easier to adjust seasoning when it's still just sauce.
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