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–+ servings
Cheesy Chicken Skillet

Cheesy Chicken Skillet

Creamy, cheesy chicken Alfredo pasta skillet recipe. One-pan, 30-minute family dinner with juicy chicken, melty mozzarella, and savory garlic.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb penne pasta
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 cup shredded mozzarella cheese
  • 2 tbsp butter
  • 1/4 cup grated Romano cheese

Equipment

  • Large skillet
  • Sharp knife and cutting board
  • Measuring cup and spoons
  • Sturdy spoon or spatula for stirring
  • Lid for skillet

Method
 

  1. Heat olive oil in a large skillet over medium-high heat and cook the chicken pieces until golden brown, then remove to a plate.
  2. Add butter to the skillet and sauté chopped onion and bell peppers until soft, then add minced garlic and cook for an additional minute.
  3. Add uncooked penne pasta and chicken broth to the skillet, bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes.
  4. Stir in heavy cream, grated Parmesan, and Romano cheese until melted into a smooth sauce.
  5. Return cooked chicken, sun-dried tomatoes, and parsley to the skillet and mix well.
  6. Sprinkle shredded mozzarella on top, cover, and cook on low for 2-3 minutes until cheese is melted.

Nutrition

Calories: 650kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 15gCholesterol: 150mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 50mgCalcium: 30mgIron: 10mg

Notes

You can use boneless thighs for a richer flavor. Any short pasta like rigatoni or fusilli can be swapped in. For a lighter sauce, consider half-and-half instead of heavy cream. Add vegetables like broccoli or spinach for added nutrition. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or broth to loosen the sauce.
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