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Creamy Chicken Alfredo Skillet

Creamy Chicken Alfredo Skillet

This Creamy Chicken Alfredo Skillet is the weeknight comfort food you didn’t know you needed. Juicy, golden chicken, perfectly cooked pasta, and a rich, velvety Alfredo sauce that comes together in under 30 minutes. Quick enough for a Tuesday, fancy enough to impress on a Friday.
Print Recipe
PREP: 10 minutes
COOK: 20 minutes
TOTAL: 30 minutes
Servings: 4 servings
Course: Dinner

Ingredients
  

  • 2 boneless skinless chicken breasts (slice in half lengthwise if thick)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 8 ounces fettuccine pasta
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 garlic cloves minced
  • Fresh parsley chopped (optional for garnish)

Instructions
 

  1. Season the chicken: Pat chicken dry. Sprinkle both sides with garlic powder, Italian seasoning, salt, and pepper.
  2. Cook the chicken: Heat olive oil in a large skillet over medium heat. Cook chicken 5–6 minutes per side until golden and fully cooked. Transfer to a plate to rest.
  3. Boil the pasta: Cook fettuccine in salted boiling water according to package directions. Reserve ½ cup pasta water, then drain.
  4. Make the Alfredo sauce: In the same skillet, sauté minced garlic for 30 seconds. Pour in heavy cream and bring to a gentle simmer.
  5. Add the cheese: Stir in Parmesan until sauce is smooth and creamy. If too thick, add a splash of reserved pasta water.
  6. Combine: Toss pasta in the sauce until coated. Slice chicken and place on top.
  7. Serve: Garnish with parsley if desired. Serve immediately.

Notes

  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat gently on the stove with a splash of milk or cream.
  • Not freezer-friendly, enjoy fresh or refrigerated only.
  • For best leftovers, store pasta and sauce separately.
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