Skillet Chicken Alfredo (Printable Version)

Golden chicken and fettuccine tossed in silky Parmesan cream sauce. Simple, satisfying Italian-American comfort.

# What You Need:

→ Poultry

01 - 2 large boneless, skinless chicken breasts (about 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 - 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 cooks in one skillet, which means fewer dishes and more time enjoying your meal instead of cleaning up.
  • The sauce comes together so naturally that you'll feel like you've unlocked some secret cooking knowledge even if you're just starting out.
  • Chicken breast stays tender because you're not overcooking it in a dry pan; the cream sauce keeps it moist and forgiving.
02 -
  • Don't skip the reserved pasta water; that starchy liquid is what keeps your sauce silky instead of allowing it to separate or become grainy as it cools.
  • Cook your chicken completely before adding it back to the sauce, because the residual heat and simmering cream will warm it through without drying it out further.
03 -
  • If your sauce breaks or looks grainy, turn the heat to low and whisk in a splash of cold cream while stirring constantly; this usually saves it.
  • Make sure your Parmesan is truly freshly grated, because pre-shredded versions often have anti-caking agents that prevent the cheese from melting into that luxurious, smooth texture.
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