Save to Pinterest There was a Tuesday evening when I stood in front of my open fridge, staring at chicken breasts and a half-empty carton of cream, wondering what to make that wouldn't take forever. I pulled out my biggest skillet and decided to wing it, tossing pasta, chicken, and cream together in one pan. The kitchen filled with the smell of garlic and butter, and by the time I sat down to eat, I realized I'd accidentally made something better than most restaurant Alfredos I'd tried.
I made this for my sister once when she came over after a long day at work. She took one bite, closed her eyes, and said it tasted like a hug. We ended up eating straight from the skillet at the kitchen counter, twirling fettuccine and talking until the pan was empty. That's when I knew this recipe was a keeper.
Ingredients
- Boneless, skinless chicken breasts: Slicing them into strips helps them cook faster and absorb more of that garlicky butter flavor.
- Fettuccine or penne pasta: Fettuccine is classic for Alfredo, but penne works beautifully too and holds onto the sauce in every ridged curve.
- Unsalted butter: Using unsalted gives you control over the seasoning, and it adds a silky richness to the sauce base.
- Olive oil: A little oil keeps the butter from burning when you sear the chicken at higher heat.
- Garlic cloves: Fresh garlic is non-negotiable here, it perfumes the entire dish and makes your kitchen smell like an Italian trattoria.
- Heavy cream: This is what makes the sauce luxurious and velvety, coating every strand of pasta.
- Parmesan cheese: Freshly grated melts smoothly into the sauce and adds that nutty, salty depth you can't get from the pre-shredded stuff.
- Chicken broth: Low-sodium broth loosens the sauce and adds a savory backbone without overpowering the cream.
- Nutmeg: Just a pinch wakes up the cream and adds a subtle warmth that most people can't quite place but definitely notice.
- Salt and black pepper: Season the chicken well before cooking, it makes all the difference in building flavor from the start.
- Fresh parsley: A bright green garnish that cuts through the richness and makes the dish look as good as it tastes.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, with just a little bite left in the center. Before you drain it, scoop out half a cup of that starchy pasta water, it's liquid gold for adjusting your sauce later.
- Sear the chicken:
- Heat olive oil and butter in your skillet until it shimmers, then add the seasoned chicken strips in a single layer. Let them sizzle undisturbed for a few minutes so they get golden and caramelized, then flip and cook through before setting them aside.
- Sauté the garlic:
- Lower the heat and add the rest of your butter and oil to the same skillet, then toss in the minced garlic. Stir it around for about a minute until it smells incredible and just starts to turn golden.
- Build the sauce base:
- Pour in the chicken broth and use a wooden spoon to scrape up all those tasty browned bits stuck to the pan. Add the heavy cream and nutmeg, then let it simmer gently until it thickens just a bit.
- Melt in the Parmesan:
- Turn the heat down low and sprinkle in the grated Parmesan a handful at a time, stirring constantly until it melts into a smooth, glossy sauce. Patience here prevents clumping.
- Combine everything:
- Add the cooked pasta and chicken back into the skillet and toss everything together until every piece is coated. If the sauce feels too thick, add splashes of that reserved pasta water until it's creamy and clings perfectly.
- Season and serve:
- Taste the dish and add more salt or pepper if needed. Sprinkle with fresh parsley and extra Parmesan, then serve it hot straight from the skillet.
Save to Pinterest One winter night, I made this for a friend who was going through a tough breakup. We sat on the couch with bowls piled high, and she said the creamy pasta felt like the first good thing that had happened all week. Sometimes food is more than dinner, it's comfort you can hold in your hands.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days. When you reheat it, add a splash of cream or milk to bring the sauce back to life, because it tends to thicken as it sits. I usually warm it gently in a skillet over low heat, stirring often, though the microwave works in a pinch if you're in a hurry.
Simple Variations to Try
Sometimes I toss in a handful of baby spinach or sautéed mushrooms right at the end for extra flavor and a little color. If you want a lighter version, swap the heavy cream for half-and-half, though the sauce won't be quite as thick. You can also use rotisserie chicken instead of cooking your own, just shred it and stir it in with the pasta to save even more time.
What to Serve Alongside
This dish is rich and creamy, so I like to balance it with something crisp and fresh. A simple arugula salad with lemon vinaigrette cuts through the heaviness beautifully. Garlic bread is always a hit, though honestly, you might not need it since the pasta is so satisfying on its own.
- Serve with a chilled glass of Pinot Grigio or Chardonnay to complement the creamy sauce.
- Add a side of roasted broccoli or green beans for a pop of color and a vegetable boost.
- If you're feeding kids, they'll love this with a sprinkle of extra Parmesan and no parsley in sight.
Save to Pinterest This skillet chicken Alfredo has become my go-to whenever I need something cozy, quick, and guaranteed to make everyone at the table happy. I hope it brings as much comfort to your kitchen as it has to mine.
Recipe FAQs
- → Can I use a different pasta shape?
Absolutely. While fettuccine and penne are traditional choices, any pasta works well—try rigatoni, linguine, or even spaghetti. Choose shapes with enough surface area to catch the creamy sauce.
- → How do I prevent the cream sauce from breaking?
Keep the heat on medium or low when adding cream and cheese. Stir gently and avoid boiling, which can cause the sauce to separate. Adding pasta water gradually helps maintain a smooth, cohesive texture.
- → What's the best way to cook chicken evenly?
Slice chicken breasts into uniform strips of similar thickness so they cook at the same rate. This prevents some pieces from being overdone while others remain undercooked. Cook over medium-high heat for golden edges and juicy centers.
- → Can I make this ahead of time?
This dish is best served immediately while the sauce is silky and coating the pasta. If needed, store components separately and combine just before serving, adding reserved pasta water to loosen the sauce.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the creamy Alfredo beautifully. The acidity cuts through the richness while enhancing the garlic and herb flavors.
- → How can I make a lighter version?
Substitute half-and-half or whole milk for heavy cream, reduce butter slightly, or use lower-fat Parmesan. You can also add more vegetables like spinach, mushrooms, or broccoli to bulk up the dish with fewer calories.