Per serving · Approximate values estimated by AI
Quick Skillet Chicken Alfredo
75% authentic · Italian-American
A simplified, weeknight-friendly version of Chicken Alfredo made entirely in one skillet, reducing cleanup time while maintaining classic flavors.
Ingredients
- Fettuccine pasta12 ounces
- Boneless, skinless chicken breasts, cut into bite-sized pieces1 pound
- Olive oil2 tablespoons
- Garlic, minced3 cloves
- Heavy cream2 cups
- Parmesan cheese, grated1 cup
- Chicken broth1 cup
- Saltto taste
- Black pepperto taste
- Frozen peas1 cup
Steps
- 1
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, 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 heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- 4
Add fettuccine to the skillet. Cover and cook according to pasta package directions, stirring occasionally, until pasta is al dente and sauce has thickened, about 10-12 minutes. Add more broth if needed.
- 5
Stir in grated Parmesan cheese until melted and sauce is smooth. Add the cooked chicken and frozen peas. Stir until heated through.
- 6
Season with salt and pepper to taste. Serve directly from the skillet.
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