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Close-up of Chicken Alfredo Skillet with creamy sauce, pasta, and parsley garnish in a black pan.

5 Minute Chicken Alfredo Skillet Magic

This recipe provides instructions for making a creamy Chicken Alfredo Skillet using uncooked pasta directly in the sauce. It results in a rich, one-pan meal ready quickly.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 2 tablespoons Olive Oil for searing the chicken
  • 1 teaspoon Salt or to taste (for seasoning chicken)
  • 0.25 teaspoon Black Pepper or to taste (for seasoning chicken)
For the Alfredo Sauce and Pasta
  • 6 tablespoons Butter unsalted
  • 4 cloves Garlic minced
  • 2 tablespoons All-Purpose Flour to help thicken the sauce
  • 2 cups Chicken Broth low sodium
  • 1.5 cups Heavy Cream
  • 8 ounces Fettuccine Pasta uncooked (or linguine, penne)
  • 1.5 cups Parmesan Cheese freshly grated
  • 1 teaspoon Salt or to taste (for finishing)
  • 0.25 teaspoon Black Pepper freshly ground, or to taste (for finishing)
  • 1 pinch Nutmeg optional, traditional secret ingredient
  • 0.25 cup Fresh Parsley chopped, for garnish

Equipment

  • Large, deep skillet (at least 12 inches)
  • Plate for holding chicken

Method
 

  1. Season your cubed chicken pieces generously with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
  2. Heat the olive oil in a large, deep skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken in a single layer. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  3. Reduce the heat to medium. Add the 6 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 1-2 minutes until fragrant. Do not burn the garlic.
  4. Sprinkle the all-purpose flour over the melted butter and garlic. Whisk constantly for 1-2 minutes to cook out the raw flour taste. This creates a light roux to thicken the sauce.
  5. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer, whisking occasionally.
  6. Pour in the heavy cream and bring the sauce back to a gentle simmer. Let it cook for 2-3 minutes, allowing it to thicken slightly.
  7. Add the uncooked fettuccine directly into the simmering sauce. You may need to break the pasta in half to fit, or gently nudge it down as it softens. Ensure the pasta is mostly submerged.
  8. Reduce the heat to medium-low, cover the skillet, and let the pasta cook in the sauce for about 10-15 minutes, or until al dente. Stir occasionally to prevent the pasta from sticking to the bottom of the skillet.
  9. Once the pasta is cooked, remove the skillet from the heat. Gradually stir in the freshly grated Parmesan cheese until it is melted and the sauce is smooth. Add the remaining salt, pepper, and the pinch of nutmeg (if using).
  10. Add the cooked chicken back into the skillet with the pasta and sauce. Stir gently to combine everything and allow the chicken to heat through.
  11. Let the Chicken Alfredo rest for 2-3 minutes off the heat. The sauce will continue to thicken as it cools slightly. Garnish generously with fresh chopped parsley before serving.
  12. For ingredient substitutes, you can use linguine or penne instead of fettuccine. If you do not have low-sodium broth, use regular broth and reduce the added salt.
  13. For decorating tips, the fresh parsley garnish adds necessary color contrast to the rich white sauce. For cookie baking techniques, these do not apply to this recipe.

Nutrition

Calories: 700kcalCarbohydrates: 40gProtein: 45gFat: 40gSodium: 1000mg

Notes

This one-pan method cooks the pasta directly in the sauce, which releases starch and helps create a thick, creamy texture without extra steps.

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