Skillet Chicken Alfredo (Print Version)

Golden chicken in creamy Parmesan sauce with fettuccine, all cooked in one pan for easy weeknight dining.

# What You'll Need:

→ 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 Make It:

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. Taste and adjust seasoning if needed. Garnish with chopped parsley and extra Parmesan before serving.

# Additional Tips::

01 -
  • The sauce clings to every strand of pasta because everything cooks together
  • Weeknight luxury without the restaurant price tag or the cleanup
  • Fully customizable with whatever vegetables or proteins you have on hand
02 -
  • Sauce consistency can always be fixed—add pasta water to thin it or cook a minute longer to thicken
  • Garlic burns faster than you expect; keep the heat at medium and watch closely
  • Room temperature cream incorporates more smoothly than cold from the fridge
03 -
  • Grate your own Parmesan—pre-grated cheese contains anti-caking agents that prevent smooth melting
  • Let the chicken rest for 2 minutes after slicing so it sears instead of steams
  • Add vegetables during the broth simmer step so they cook in the flavorful liquid
Go Back