Skillet Chicken Alfredo (Print Version)

Tender chicken and creamy Alfredo sauce tossed with pasta for a hearty Italian-American dish.

# Components:

→ Poultry

01 - 2 large boneless, skinless chicken breasts, sliced into strips (approx. 1.1 lbs)

→ Pasta

02 - 10 ounces 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 (approx. 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 pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain and set pasta 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. Cook chicken for 5 to 6 minutes, turning once, until golden and fully cooked. Remove from skillet and set aside.
03 - Reduce heat to medium. Add remaining butter and olive oil to skillet. Sauté minced garlic for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a simmer, scraping browned bits from skillet. Stir in heavy cream and nutmeg. Simmer gently for 2 to 3 minutes.
05 - Lower heat to low. Gradually stir in Parmesan cheese until fully melted and sauce achieves a smooth consistency.
06 - Return cooked pasta and chicken to the skillet. Toss to coat thoroughly in sauce, adding reserved pasta water gradually to reach desired sauce texture.
07 - Taste and adjust seasoning with additional salt or pepper as needed.
08 - Sprinkle chopped parsley and extra Parmesan cheese over the top before serving.

# Expert Advice:

01 -
  • It comes together in 35 minutes, which means dinner is ready before you've finished scrolling through your phone.
  • Everything happens in one skillet, so cleanup is something you won't dread.
  • The sauce tastes silky and luxurious but requires no cream reduction secrets or temperamental techniques.
02 -
  • Cook the pasta to al dente, not soft—it will continue cooking slightly when it hits the hot sauce, and you want it tender, not mushy.
  • Freshly grated Parmesan melts smooth into the sauce, but pre-shredded cheese with cellulose can make everything grainy and disappointing.
  • Don't skip the pasta water—those starchy drops are what make the sauce cling to the noodles instead of pooling at the bottom of the skillet.
03 -
  • Grate your Parmesan fresh from a block right before cooking—pre-shredded versions contain anti-caking agents that prevent the smooth melting you're after.
  • Keep the heat low when stirring in the cheese and gentle when simmering the cream; high heat is the enemy of silky sauce.
  • Taste before serving and adjust seasoning—sometimes the chicken broth and cheese need a pinch more salt to sing, or a crack of pepper for balance.
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