Skillet Chicken Alfredo (Printer-friendly)

Tender chicken breast and pasta bathed in a creamy Parmesan sauce, all made in a single skillet for effortless weeknight dining.

# Ingredient List:

→ Poultry

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

# How-To Steps:

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 Advice:

01 -
  • Everything cooks in one skillet, which means less cleanup and more time to relax after dinner.
  • The sauce clings to every piece of pasta and chicken, creating that creamy, indulgent bite you crave on busy nights.
  • You can have this on the table in about half an hour, making it perfect when you want comfort food fast.
  • It tastes like you spent hours in the kitchen, but the secret is that it's almost effortless.
02 -
  • Don't skip reserving the pasta water, I learned this the hard way when my sauce seized up and I had nothing to thin it out.
  • Grate your own Parmesan instead of using the pre-shredded kind, which contains anti-caking agents that make the sauce grainy instead of smooth.
  • Add the Parmesan off the heat or on very low heat, high heat can cause the cheese to separate and turn oily.
03 -
  • Slice your chicken into even strips so they cook at the same rate and stay tender instead of drying out.
  • Use a large skillet with high sides, it gives you room to toss the pasta without flinging Alfredo sauce all over your stovetop.
  • Taste your sauce before adding extra salt, because Parmesan is already salty and it's easy to overdo it.
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