Skillet Chicken Alfredo (Printable View)

Juicy chicken breast cooked with creamy Alfredo sauce and perfectly coated pasta in one skillet.

# 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 (about 3.5 oz)
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 directions until al dente. Reserve 1/2 cup pasta water before draining. 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 to skillet and cook 5–6 minutes, turning once, until golden and cooked through. Remove chicken and set aside.
03 - Reduce heat to medium. Add remaining butter and olive oil to the same skillet. Add minced garlic and sauté 1 minute until fragrant.
04 - Pour in chicken broth and bring to a simmer, scraping up browned bits from the bottom. Add heavy cream and nutmeg. Simmer gently 2–3 minutes.
05 - Reduce heat to low. Gradually stir in Parmesan cheese until completely melted and sauce is smooth.
06 - Return cooked pasta and chicken to the skillet. Toss to coat, adding reserved pasta water as needed for desired consistency. Adjust seasoning. Garnish with parsley and extra Parmesan before serving.

# Expert Tips:

01 -
  • One-skillet convenience — Less cleanup and more time to enjoy your meal
  • Ready in 35 minutes — Perfect for busy weeknight dinners
  • Restaurant-quality at home — Creamy, cheesy Alfredo sauce that rivals your favorite Italian spot
  • Family-friendly — A comforting classic that even picky eaters adore
  • Customizable — Easy to add vegetables or adjust the creaminess to your liking
02 -
  • Don't overcrowd the pan when cooking chicken—cook in batches if needed so pieces brown properly instead of steaming.
  • Grate your own Parmesan for the smoothest sauce; pre-grated cheese often contains anti-caking agents that prevent proper melting.
  • Room temperature ingredients help prevent the sauce from breaking, so let your cream and eggs (if using) sit out for 20 minutes before cooking.
  • Slice chicken uniformly so all pieces cook at the same rate, preventing some from drying out while others finish cooking.
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