Skillet Chicken Alfredo (Print View)

Tender chicken and fettuccine tossed in silky Alfredo sauce, made entirely in one skillet for easy cleanup.

# Ingredient List:

→ 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 pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. 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 to skillet and cook 5-6 minutes, turning once, until golden and cooked through. Remove and set aside.
03 - Reduce heat to medium. Add remaining butter and oil to the same skillet. Sauté 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 melted and sauce is smooth.
06 - Return cooked pasta and chicken to the skillet. Toss to coat, adding reserved pasta water a little at a time until sauce reaches desired consistency. Taste and adjust seasoning. Garnish with parsley and extra Parmesan.

# Expert Tips:

01 -
  • Everything cooks in a single skillet so you can chat with family instead of scrubbing multiple pots and pans.
  • The sauce thickens to this velvety perfection that somehow tastes like restaurant quality even when youre cooking in pajama pants with bedhead.
02 -
  • If your sauce ever breaks or looks grainy, immediately remove from heat and whisk in a tablespoon of cold cream to bring it back to silky smoothness.
  • The pasta will continue absorbing sauce as it sits, so serve immediately or make the sauce slightly thinner than you think you need.
03 -
  • Pat your chicken completely dry with paper towels before seasoning to ensure proper browning instead of steaming in the pan.
  • When the sauce seems almost done, turn off the heat and let it rest for two minutes before serving, allowing the flavors to marry while preventing the sauce from breaking.
Go Back