Chicken Alfredo–Style Skillet

Instructions

1. 1

   Salt a large pot of water and bring to a boil. Cook the pasta 1–2 minutes shy of package instructions for al dente, then reserve 1 cup pasta water and drain the pasta. Keep it warm — we’ll finish it in the sauce.

2. 2

   Pat the chicken strips dry and season generously with salt, pepper, and garlic powder (or minced garlic). Heat 2 tbsp olive oil (or 1 tbsp oil + 1 tbsp butter) in a large skillet over medium-high heat.

3. 3

   Sear the chicken strips in a single layer until golden and cooked through, about 3–4 minutes per side depending on thickness. Remove to a plate and loosely tent with foil to rest.

4. 4

   In the same skillet, reduce heat to medium and add 2 tbsp butter. Once melted, sprinkle in the flour and whisk to make a light roux — cook 1 minute to get rid of the raw flour taste.

5. 5

   Gradually whisk in the milk (and cream if using), smoothing out lumps. Keep whisking until the sauce gently bubbles and starts to thicken, 3–5 minutes. If it gets too thick, loosen with reserved pasta water, a splash at a time.

6. 6

   Stir in the grated Parmesan and mozzarella (if using) until the sauce is silky. Add a pinch of nutmeg and the lemon zest if you like a brighter finish. Taste and season with salt and pepper.

7. 7

   Toss the drained pasta and frozen peas into the skillet, folding gently so every strand gets coated. Return the chicken strips to the pan, slicing them if you like smaller pieces. Warm everything together for 1–2 minutes so flavors meld.

8. 8

   If the sauce needs loosening, add up to 1/2 cup reserved pasta water until you reach your desired consistency — saucy but clinging to the pasta.

9. 9

   Finish with a scatter of chopped parsley and extra Parmesan. Serve immediately. Don’t skimp on the cheese, dear — it’s what makes this hug-in-a-bowl.