Creamy Chicken Alfredo Skillet with Rich Parmesan Sauce
Tender chicken and pasta coated in a rich parmesan cream sauce create a comforting, restaurant-style dinner that’s easy enough for any night of the week.
Equipment
- Large skillet
- Pot for pasta
- Tongs
- Knife
- Measuring cups
- Wooden spoon
Ingredients
- 2 boneless skinless chicken breasts sliced
- Salt
- Black pepper
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 tablespoons butter
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 8 ounces fettuccine
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons chopped parsley
Instructions
- Cook the fettuccine according to package directions, then drain and set aside.
- Season the sliced chicken with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken until golden and fully cooked, then remove from the skillet.
- Reduce heat to medium and sauté the garlic in butter until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the parmesan, Italian seasoning, and red pepper flakes until the sauce thickens.
- Return the chicken to the skillet and toss to coat.
- Add the cooked pasta and mix until evenly coated with the sauce.
- Finish with chopped parsley before serving.
Notes & Wine Advice
Notes
Use freshly grated parmesan for the smoothest sauce, as pre-shredded cheese may not melt properly. If the sauce thickens too much, add a splash of warm pasta water to loosen it while maintaining flavor. Keep the heat moderate when adding the cheese to prevent the sauce from separating.Wine Advice
A classic Chardonnay pairs beautifully with the creamy alfredo sauce, enhancing its buttery texture without overpowering the dish. If you prefer something lighter, a Pinot Grigio provides enough freshness to balance the richness while keeping the meal approachable.Nutrition values
Calories: 650 kcal | Carbohydrates: 42 g | Protein: 46 g | Fat: 34 g | Saturated Fat: 18 g | Sodium: 720 mg | Sugar: 4 g