Skillet Chicken Alfredo (Printable)

Tender chicken breast and pasta tossed in silky cream sauce with Parmesan cheese. Perfect weeknight comfort food.

# What You Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), 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)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook 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 minced garlic and sauté for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a simmer, scraping up any browned bits from the skillet bottom. 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 and creamy.
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 with additional salt and pepper.
08 - Garnish with chopped fresh parsley and extra Parmesan cheese before serving.

# Helpful Tips:

01 -
  • Everything cooks in one skillet, so cleanup takes less time than the meal itself.
  • The sauce clings to every piece of pasta and chicken without feeling heavy or overdone.
  • It tastes like something you'd order at a restaurant but comes together in about half an hour.
  • You can make it richer or lighter depending on your mood and what's in the fridge.
02 -
  • Reserve pasta water before draining, that starchy liquid is the secret to a sauce that clings instead of pools.
  • Don't rush the Parmesan, adding it off heat or on too high heat will make it grainy and broken.
  • Pat the chicken dry before seasoning so it browns instead of steams in the pan.
03 -
  • Use a large skillet so everything has room to toss together without spilling over the sides.
  • Grate your own Parmesan, the pre-shredded kind contains anti-caking agents that prevent it from melting smoothly.
  • Let the chicken rest for a minute after cooking so the juices redistribute and every bite stays tender.
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