Cheesy Chicken Spaghetti Alfredo Skillet
Cheesy Chicken Spaghetti Alfredo Skillet
Ingredients
For the Skillet
- 8 ounces spaghetti, broken in half, cooked al dente
- 2 cups cooked chicken breast, shredded
- 1 tablespoon olive oil
- 2 garlic, minced
- 1/2 cup chicken broth
For the Alfredo Sauce
- 1/4 cup butter
- 1 1/2 cups heavy cream
- 2 ounces cream cheese, softened, cut into cubes
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Cook spaghetti according to package directions until al dente. Break the spaghetti in half before cooking to make it easier to manage in the skillet. Drain well and set aside.
⏱️ 10 min
- 2
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to brown the garlic.
⏱️ 2 min
- 3
Stir in the butter until completely melted. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
⏱️ 3 min
- 4
Reduce the heat to low. Add the softened cream cheese cubes, stirring continuously with a whisk until the cream cheese is completely melted and the sauce is smooth.
⏱️ 3 min
- 5
Gradually add 1 cup of the freshly grated Parmesan cheese, stirring constantly until the cheese is fully incorporated and the sauce is smooth and slightly thickened. Season with salt and black pepper.
⏱️ 3 min
- 6
Add the shredded cooked chicken and chicken broth to the Alfredo sauce. Stir to combine and heat through for 2-3 minutes, ensuring the chicken is warmed.
⏱️ 3 min
- 7
Add the cooked spaghetti to the skillet. Using tongs, toss gently until the spaghetti is fully coated in the creamy Alfredo sauce.
⏱️ 1 min
- 8
Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Spaghetti Alfredo Skillet
Ingredients
For the Skillet
- 8 ounces spaghetti, broken in half, cooked al dente
- 2 cups cooked chicken breast, shredded
- 1 tablespoon olive oil
- 2 garlic, minced
- 1/2 cup chicken broth
For the Alfredo Sauce
- 1/4 cup butter
- 1 1/2 cups heavy cream
- 2 ounces cream cheese, softened, cut into cubes
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Cook spaghetti according to package directions until al dente. Break the spaghetti in half before cooking to make it easier to manage in the skillet. Drain well and set aside.
⏱️ 10 min - 2
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to brown the garlic.
⏱️ 2 min - 3
Stir in the butter until completely melted. Pour in the heavy cream and bring to a gentle simmer, stirring constantly.
⏱️ 3 min - 4
Reduce the heat to low. Add the softened cream cheese cubes, stirring continuously with a whisk until the cream cheese is completely melted and the sauce is smooth.
⏱️ 3 min - 5
Gradually add 1 cup of the freshly grated Parmesan cheese, stirring constantly until the cheese is fully incorporated and the sauce is smooth and slightly thickened. Season with salt and black pepper.
⏱️ 3 min - 6
Add the shredded cooked chicken and chicken broth to the Alfredo sauce. Stir to combine and heat through for 2-3 minutes, ensuring the chicken is warmed.
⏱️ 3 min - 7
Add the cooked spaghetti to the skillet. Using tongs, toss gently until the spaghetti is fully coated in the creamy Alfredo sauce.
⏱️ 1 min - 8
Serve immediately, garnished with fresh chopped parsley and additional grated Parmesan cheese, if desired.