Chicken Alfredo Pasta in a Skillet

Cut the chicken breasts into 1-inch pieces and season them with salt and pepper. In a very large skillet, melt the butter over medium-high heat. Add the chicken, in batches if needed, and sauté until browned on the outside but still slightly pink inside, about 4 minutes per batch. Transfer the chicken to a plate and set aside.

Do not clean the pan! The brown bits on the bottom will add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until it becomes fragrant, about 30 seconds.

Increase the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen the caramelized bits. Bring to a simmer, reduce to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta begins to soften, about 8 minutes.

Stir in the warm cream or half-and-half and the browned chicken with any juices from the plate. Cover and simmer, stirring occasionally, until the pasta is tender, most of the liquid is absorbed, and the chicken is fully cooked, about 4 more minutes.

Stir in the Parmesan until it is well mixed, taste, and adjust the seasonings if necessary. You can proceed with the next step or refer to the Recipe Notes for additional suggestions.

Transfer the mixture to a serving bowl and sprinkle with parsley, if desired. Serve hot and offer extra Parmesan at the table.