Skillet Chicken Alfredo (Printable Version)

Chicken breast cooked with creamy Alfredo sauce and pasta for a comforting Italian-American dinner.

# The Ingredients You'll Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts, sliced into strips (approx. 17.5 oz)

→ 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 (240 ml)
07 - 1 cup freshly grated Parmesan cheese (approx. 3.5 oz)
08 - 1 cup low-sodium chicken broth (240 ml)
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

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking 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, then add to skillet. Cook for 5 to 6 minutes, turning once until golden and cooked through. Remove chicken and set aside.
03 - Reduce heat to medium and add remaining butter and olive oil to the skillet. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour in chicken broth and bring to a simmer, scraping any browned bits from the skillet. Stir in heavy cream and nutmeg, then simmer gently for 2 to 3 minutes.
05 - Lower heat to low and gradually stir in Parmesan cheese until melted and sauce is smooth.
06 - Return cooked pasta and chicken to the skillet. Toss to combine, gradually adding reserved pasta water to adjust sauce consistency as desired.
07 - Taste and adjust seasoning with salt and pepper if needed. Garnish with chopped parsley and extra Parmesan cheese before serving.

# Additional Tips::

01 -
  • Everything happens in one skillet, which means minimal cleanup and maximum flavor from the browned bits.
  • The sauce tastes like you've been stirring it for hours when it actually takes about ten minutes.
  • It's fancy enough to serve to guests but simple enough to make on a Tuesday when you're exhausted.
02 -
  • Freshly grated Parmesan is non-negotiable; pre-grated cheese contains anti-caking agents that create a grainy, broken sauce instead of the silky one you're after.
  • Keep the heat low when melting the cheese, or it will separate into greasy clumps floating in liquid, and fixing that requires starting the sauce over.
  • Reserve pasta water before you drain—that starchy water is your secret weapon for thinning the sauce to the perfect consistency without diluting the flavor.
03 -
  • Grate your Parmesan cheese fresh from the block just before making the sauce—the difference in texture and meltability is the single most important factor in a smooth, silky sauce.
  • Don't rush the browning of the chicken; a proper sear creates depth of flavor that matters far more than the few extra minutes it takes.
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