Skillet Chicken Alfredo (Printable)

Golden chicken and pasta tossed in creamy Parmesan sauce. A satisfying skillet dinner ready in under 40 minutes.

# What You 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
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:

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

# Expert Advice:

01 -
  • Everything cooks in one skillet, so cleanup takes about three minutes and you can actually relax after dinner.
  • The sauce builds flavor from the browned bits left by the chicken, giving it a richness you never get from jarred versions.
  • It feels like an indulgent restaurant meal but costs a fraction of the price and fits into a weeknight schedule.
  • You can toss in whatever vegetables are wilting in your crisper drawer and suddenly it becomes a new dish every time.
02 -
  • If your sauce breaks or looks grainy, it's because the heat was too high when you added the cheese—always reduce to low and stir gently.
  • Reserved pasta water is not optional; the starch in it helps the sauce cling to the noodles and brings everything together in a way plain water never could.
  • Don't crowd the chicken in the pan or it will steam instead of sear, and you'll miss out on all that caramelized flavor.
03 -
  • Use a large skillet with high sides so you have room to toss the pasta without flinging cream sauce all over your stovetop.
  • Grate your Parmesan on the finest holes of your grater so it melts faster and more evenly into the sauce.
  • If you want a little heat, add a pinch of red pepper flakes when you sauté the garlic for a subtle kick that doesn't overpower the dish.
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