Quick Skillet Chicken Alfredo
75% authentic · Italian-American
A simplified version of Chicken Alfredo made entirely in one skillet, perfect for a weeknight meal. Uses pre-cooked chicken or chicken tenders for speed.
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Ingredients
- Penne pasta12 oz
- Boneless, skinless chicken tenders1 lb
- Olive oil2 tbsp
- Garlic, minced3 cloves
- Chicken broth2 cups
- Heavy cream1 cup
- Parmesan cheese, grated1 cup
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped1 tbsp
Steps
- 1
Cut chicken tenders into bite-sized pieces. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
- 2
Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
- 3
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- 4
Add penne pasta to the skillet. Cover and cook according to pasta package directions, stirring occasionally, until al dente and most of the liquid is absorbed. Add more broth if needed.
- 5
Stir in heavy cream and grated Parmesan cheese. Cook, stirring, until the sauce is creamy and thickened.
- 6
Return the cooked chicken to the skillet. Stir to combine and heat through.
- 7
Season with salt and pepper to taste. Garnish with fresh parsley.
