Skillet chicken alfredo cooks the pasta right in the sauce, so you get creamy penne, juicy chicken, and a cheesy top from a single pan.
A jar of Alfredo sauce, a splash of Italian dressing, and sun dried tomatoes keep the shopping list short while the flavor stays bright and savory.
Table of Contents
Why This Skillet Chicken Alfredo Recipe Works
Cooking the penne directly in the sauce means the starch from the pasta thickens the liquid, so you never need a separate pot or a colander.
Italian dressing coats the chicken with garlic and herbs as it browns, which seasons the meat before it ever touches the cream sauce.
Mozzarella melts into a stretchy blanket while Parmesan adds a sharp, salty finish, and a quick turn under the broiler gives the top light golden spots.
Ingredients for Skillet Chicken Alfredo
- 1 1/2 pounds boneless skinless chicken breasts, about 3 breasts, cut into 1 inch cubes
- 2 tablespoons Italian dressing, oil and vinegar style
- 16 ounces dry penne pasta
- 24 ounces Alfredo sauce, about 1 jar or 3 cups homemade
- 3 cups water
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups chopped sun dried tomatoes
- 2 tablespoons chopped fresh parsley
Chicken breasts. Cut the meat into even cubes so it cooks through during the simmer and stays tender in the creamy sauce.
Italian dressing. Choose an oil and vinegar style, not a creamy one, so the chicken browns instead of steaming in a thick coating.
Alfredo sauce. A jarred sauce already contains salt and cheese, so you do not need to add extra salt anywhere in this dish.
Penne pasta. The ridges and hollow centers trap sauce, and the dry pasta needs the full amount of water to cook properly.
Sun dried tomatoes. Chop them small so each bite gets a sweet, tangy pop that balances the richness of the cheese.
How to Make Skillet Chicken Alfredo
1. Brown the chicken Combine the chicken and Italian dressing in a large deep oven safe skillet over medium high heat. Cook for about 5 minutes, stirring now and then, until the pieces turn golden on the outside.
2. Add the pasta Pour in the dry penne and the Alfredo sauce. Fill the empty jar with water, about 3 cups, and add that too.
3. Season the pan Sprinkle in the oregano and pepper, then stir lightly so the pasta sits mostly under the liquid.
4. Simmer covered Bring the pan to a boil, reduce the heat to low, cover, and cook for 15 minutes, stirring once or twice so nothing sticks. The pasta should be tender and the chicken should read 165 degrees F.
5. Add tomatoes and cheese Stir in the sun dried tomatoes, then scatter the mozzarella and Parmesan on top without stirring. Cover and cook for 2 to 3 minutes until the cheese melts.
6. Broil and garnish For a browned top, slide the skillet under the broiler for about 4 minutes. Sprinkle with parsley and serve right away.
How to Serve Skillet Chicken Alfredo
Bring the skillet straight to the table and pair it with a crisp Italian house salad for crunch. Toasty air fryer garlic bread is ideal for mopping up the sauce, while tender air fryer asparagus adds a fresh green side. For a roasted option, try parmesan garlic roasted brussels sprouts beside the pasta.
How to Store and Reheat Skillet Chicken Alfredo
Refrigerate leftovers in an airtight container within 2 hours of cooking and eat them within 3 days. Skip the freezer, since the cream sauce can turn grainy after thawing. Reheat single portions in the microwave or in a skillet with a splash of milk until the pasta is steaming and reaches 165 degrees F.
Tips and Variations for Skillet Chicken Alfredo
Use a big pan. A deep 12 inch skillet or a Dutch oven gives the pasta room to cook without clumping.
Stir gently. Stir only once or twice during the simmer so the penne releases starch slowly and stays whole.
Add greens. Fold in a few handfuls of baby spinach with the cheese so the leaves wilt into the sauce.
Change the pasta. Rotini or rigatoni also work, but check the package timing and adjust the simmer by a minute or two.
Add heat. A pinch of red pepper flakes with the oregano gives the cream sauce a gentle kick.
Make it smoky. Stir in crumbled cooked bacon with the sun dried tomatoes for a salty, smoky note.
Check doneness. Use an instant read thermometer in the thickest cube of chicken before adding the cheese.
Keep leftovers safe. For clear advice on chilling and reheating, see the University of Minnesota Extension guide to storing leftovers before packing up the pan.
Frequently Asked Questions About Skillet Chicken Alfredo
Can I make skillet chicken alfredo with homemade sauce?
Yes, use 3 cups of homemade Alfredo sauce in place of the jar. Add a pinch of salt only if your sauce is lightly seasoned, and taste before serving.
How do I keep skillet chicken alfredo from drying out?
Keep the heat at a low simmer, cover the pan, and stir only occasionally. If the sauce tightens before the pasta softens, stir in a splash of water.
Can I prep skillet chicken alfredo in advance?
You can cube the chicken and chop the tomatoes a day ahead, but cook the pasta fresh. Reheating a finished pan works, though the pasta softens a little.
Do I need to cook the pasta first?
No. The dry penne cooks directly in the sauce and water, which saves a pot and gives the sauce a silky body.
What can I use instead of sun dried tomatoes?
Roasted red peppers, halved cherry tomatoes, or steamed broccoli florets all fit the creamy sauce well.
Skillet Chicken Alfredo with Sun Dried Tomatoes
Equipment
- 12 inch deep oven safe skillet or Dutch oven
- Wooden spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts about 3 breasts, cut into 1 inch cubes
- 2 tbsp Italian dressing oil and vinegar style, not creamy
- 1 lb dry penne pasta one box
- 24 oz Alfredo sauce 1 jar, or 3 cups homemade
- 3 cup water measured in the empty sauce jar
- 1 tbsp dried oregano
- ½ tsp freshly ground black pepper
- ½ cup shredded mozzarella cheese freshly shredded
- ½ cup grated Parmesan cheese freshly grated
- 1 ½ cup chopped sun dried tomatoes
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Brown the chicken. Heat the chicken with the Italian dressing in a large deep skillet over medium high heat, stirring now and then for about 5 minutes until the outside is golden.
- Add pasta and liquid. Stir in the dry penne, Alfredo sauce, water, oregano, and pepper, making sure the pasta is mostly submerged.
- Simmer. Bring the pan to a boil, drop the heat to low, cover, and cook about 15 minutes, stirring once or twice, until the pasta is tender and the chicken reads 165 degrees F.
- Melt the cheese. Fold in the sun dried tomatoes, scatter the mozzarella and Parmesan over the top, cover, and cook 2 to 3 minutes until melted.
- Finish. For a golden top, broil the skillet about 4 minutes, then sprinkle with parsley and serve hot.
