Skillet Chicken Alfredo (Printable version)

Tender chicken and pasta in a rich, creamy Parmesan Alfredo sauce, all made in one skillet in 35 minutes.

# What You'll 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
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. Cook for 5–6 minutes, turning once, until golden brown and cooked through. Remove and set aside.
03 - Reduce heat to medium. Add remaining butter and olive oil to the skillet. Sauté minced garlic for 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 for 2–3 minutes.
05 - Reduce heat to low. Gradually stir in Parmesan cheese until fully 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.

# Expert Advice:

01 -
  • The entire dish comes together in one skillet, which means youre not washing dishes until midnight while secretly cursing elaborate recipes.
  • The sauce achieves that perfect silky texture that restaurant Alfredo has, but without the fuss of separate steps or special equipment.
02 -
  • If your sauce breaks or becomes grainy, lower the heat immediately and whisk in a tablespoon of cold cream to rescue it.
  • Cooking the pasta to true al dente is crucial, as Ive learned after serving many batches of mushy pasta before figuring out its better to undercook slightly since it continues absorbing liquid in the sauce.
03 -
  • When reheating leftovers, add a splash of cream or milk and warm over low heat rather than using the microwave, which will break the sauce.
  • Reserve at least 1/4 cup more pasta water than you think youll need; its impossible to recreate if your sauce thickens too much later.
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