Simple One-Skillet Chicken Alfredo Pasta
A cozy, creamy dish that wraps you and your loved ones in warmth and comfort, all prepared in one skillet.
Ingredients
Main Ingredients
- 8 ounces Fettuccine or Penne pasta, uncooked Choose your favorite type of pasta.
- 2 pieces Chicken breast, boneless and skinless, diced Cut into bite-sized cubes.
- 2 tablespoons Olive oil For sautéing the chicken.
- 3-4 cloves Garlic, minced Fresh garlic enhances the flavor.
- 1 cup Heavy cream For a creamy Alfredo sauce; substitute with cashew cream for a dairy-free option.
- 1 cup Parmesan cheese, freshly grated Always opt for fresh for the best melt.
- Salt and Pepper, to taste Use according to preference.
- Parsley, chopped, for garnish Adds a touch of freshness.
Instructions
Cooking Instructions
- In a large skillet, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In the same skillet, heat olive oil over medium-high heat. Add diced chicken, salt, and pepper. Sauté until the chicken is browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
- In the same skillet, add minced garlic. Sauté for about 30 seconds until fragrant; be careful not to burn it.
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. Adjust salt and pepper to taste.
- Return the chicken and pasta back into the skillet. Toss everything together, ensuring the pasta is evenly coated in the creamy Alfredo sauce.
- Garnish with chopped parsley before serving and enjoy!
Notes
Store leftovers in an airtight container for up to 3 days. When reheating, add a splash of cream or milk to loosen the sauce. Freezing is fine if done before adding cheese.