Skillet Chicken Alfredo (Printable)

Single-skillet Italian-American comfort dish featuring tender chicken, fettuccine, and silky Alfredo sauce. Perfect for weeknight meals.

# 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 Steps:

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 - Meanwhile, 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 Tips:

01 -
  • Everything happens in one skillet, which means fewer dishes staring at you from the sink later.
  • The sauce comes together so quickly that you'll wonder why you ever bought jarred versions before.
  • It tastes restaurant-quality but feels casual enough for any weeknight, no stress required.
02 -
  • Don't skip reserving that pasta water—I learned this after making the sauce too thick and having nothing to loosen it with except panic.
  • Low heat is your friend when melting the cheese because high heat makes it clump and separate into greasy sadness.
03 -
  • Always taste your sauce before the pasta goes in—it's easier to adjust seasoning when you can actually taste what you're working with.
  • If your sauce breaks or looks separated, add a splash of cold milk or cream off heat and whisk gently, which usually saves it.
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