Skillet Chicken Alfredo Pasta

Golden chicken, tender pasta, and silky sauce — all in one skillet.

The pan starts cold. A few drops of oil hit the surface. Then comes the chicken, seasoned simply with salt and a little pepper. It lands with a quiet sizzle. That moment sets the tone. No noise. No rush. Just a steady build toward something deeply satisfying.

This chicken Alfredo pasta is not about a showy sauce or complicated layering. It’s about building flavor step by step, letting the cream hug the pasta just right, and finishing with the kind of finish only Parmesan can deliver. Everything happens in one skillet. Every bite holds together.

What Makes This Skillet Alfredo Pasta Worth It

A great Alfredo isn’t just creamy. It holds balance. The sauce should coat the spoon but slip off with ease. The chicken needs a little crust, the kind that locks in juices. And the pasta? It should have just enough structure to carry that richness without turning soft.

This recipe gets it right because the steps are clear and the ratios are exact. The pasta cooks in the broth and cream. The starch helps the sauce cling naturally, no flour needed. The chicken rests before returning to the pan, so it stays tender.

It’s an easy chicken Alfredo pasta recipe that feels thoughtful from start to finish.

What You’ll Need

• Chicken thighs or breasts, cut into bite-size pieces

• Salt and black pepper

• Olive oil and butter

• Garlic, finely chopped

• Chicken broth

• Heavy cream

• Uncooked pasta - fettuccine, penne, or short cuts like rotini

• Freshly grated Parmesan cheese

• Optional: parsley, lemon zest, baby spinach

If you're wondering what type of pasta is best for Alfredo, stick with shapes that hold sauce. Fettuccine is traditional, but penne or rotini work beautifully in one pot chicken Alfredo pasta.

The Cream Test

Not all cream behaves the same in a sauce. You want something with enough body to cling to noodles without breaking into oil and water the second it meets heat.

Here’s a simple check before you pour: tip the cream carton and watch how it moves. If it glides like milk, it’s not going to cut it. That kind of cream will thin out instead of wrapping the pasta in a silky coat.

What you want is that slow, rich pour. It should almost lag behind the tilt of the container. That thickness means there’s enough fat to carry flavor, bind with Parmesan, and reduce into something smooth.

Some cooks even keep the cream out for 10 minutes before using. Not to warm it, just to let it loosen slightly and blend without shocking the pan. It’s a quiet move, but it makes a difference.

Step-by-Step: One Pot Chicken Alfredo Pasta

Start with the chicken
Warm oil and butter in a large skillet over medium heat. Add the chicken in a single layer. Let it sear undisturbed. When the bottoms brown, stir once and cook just until done. Remove to a plate.

Bring in the garlic
Add another pat of butter. Toss in the garlic. Let it bloom just until fragrant. This is the foundation. Don’t rush it.

Build the sauce base
Pour in the broth and cream. Stir gently. Scrape up any browned bits from the pan. Let the liquid come to a soft simmer.

Add the pasta
Drop the uncooked pasta straight into the pan. Stir to submerge. Cover loosely and simmer gently. Stir every few minutes to avoid sticking. After 10 to 12 minutes, the pasta should be tender and the sauce reduced.

Return the chicken
Add the cooked chicken and stir. Fold everything together. Keep the heat low.

Finish with cheese
Turn off the heat. Stir in the Parmesan by handfuls. Let it melt naturally into the sauce. Taste and adjust seasoning if needed.

Rest and garnish
Let the pasta sit for a minute. Top with fresh parsley, lemon zest, or a crack of black pepper.

Seasoning Ritual

Right before serving, do this:
Add a pinch of salt
A twist of pepper
A dusting of Parmesan
A breath of citrus

Those last few seconds bring the whole dish into focus.

Flavor Add-Ins That Work

Wondering what to put in chicken Alfredo pasta to keep it interesting? Try any of these:

• Baby spinach stirred in at the end

• Crispy bacon folded in with the chicken

• Sun-dried tomatoes for a savory bite

• Roasted mushrooms or caramelized onions

• A touch of crushed red pepper with the garlic

This dish is easy to bend without breaking.

What Goes With It

This pasta is rich and comforting. A few good sides bring contrast:

• Arugula salad with lemon vinaigrette

• Roasted green beans or broccolini

• Garlic bread or warm flatbread

• Chilled white wine or lemon sparkling water

Keep the sides sharp and simple.

Made in Alva Cookware

This dish came together in an Alva stainless sauté pan. The even surface browned the chicken without scorching. The wide base held the pasta flat as it cooked. And the sauce reduced evenly, without hot spots or burnt edges. 

[Explore Alva’s cookware made for one pot meals]

What Home Cooks Are Doing

Here’s how others are making it their own:

• One home cook swapped chicken for shrimp and added fresh basil

• Another stirred in steamed broccoli at the end

• A version with goat cheese and roasted garlic gave it extra richness

• Someone used gluten-free rotini and almond cream — still creamy, still bold
  

Got your own take? Let us know how this chicken Alfredo pasta fits your table.