Cheesy Chicken Alfredo Pasta Skillet
This Cheesy Chicken Alfredo Pasta Skillet is SO EASY! Creamy Alfredo sauce, melty mozzarella, and tender chicken tossed with fettuccine for a quick, comforting meal.
Equipment
- Large skillet or sauté pan
- Pot for boiling pasta
- Wooden Spoon or Silicone Spatula
- Sharp knife and cutting board
- Grater
Ingredients
- 8 oz fettuccine pasta the perfect pasta shape to hold that creamy Alfredo sauce
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons olive oil for sautéing the chicken and garlic
- 3 cloves garlic minced
- 1 cup heavy cream the base of the rich Alfredo sauce
- 1 cup grated Parmesan cheese sharp, nutty flavor that melts into the sauce
- 1 cup shredded mozzarella cheese creates that irresistible gooey texture
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving about ½ cup of pasta water, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, seasoning them with salt and pepper. Cook until golden and cooked through, about 5-7 minutes, stirring occasionally. Remove chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add the minced garlic and sauté for about 30 seconds until fragrant but not browned. Pour in the heavy cream, stirring to combine and scraping up any browned bits from the chicken for extra flavor. Let the cream simmer gently for 3-4 minutes until slightly thickened.
- Lower the heat and stir in the grated Parmesan and shredded mozzarella cheeses. Keep stirring until the cheeses melt smoothly into the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
- Return the cooked chicken to the skillet. Add the drained fettuccine and toss everything together until the pasta is fully coated in the creamy, cheesy sauce and the chicken is evenly distributed.
- Taste and adjust seasoning with more salt and pepper if needed. Sprinkle freshly chopped parsley over the top for a pop of color and fresh flavor. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of milk or cream to loosen the sauce and avoid cheese separation.
- Swap fettuccine for other pasta shapes like penne or rigatoni for variety.