Easy Alfredo Chicken in a Skillet

Alfredo Skillet Chicken

In my old college days, Olive Garden’s “Never-Ending Pasta Bowl” was one of my favorite times of the year. The waitresses would take one look at my football player/shotputter frame and order me doubles of the refills. I’d easily put away 3-4x what anyone else at my table would…and I usually got the alfredo sauce, which is heavy and rich.

I got a craving for some alfredo sauce the other day, and with a little time in the kitchen, this recipe was born. For the past six months, I’ve been working with Jesse Burdick, a well-known¬†powerlifting coach who knows how to keep lifters lean and strong. We’ve been working on timing when I consume my carbs, and sadly, when I was craving alfredo, it wasn’t time for me to have pasta. So I made the next best thing: chicken, broccoli, tomatoes, some spices all thrown together, then drowned in alfredo sauce. Low in carbs, high in protein, full of veggies for fiber and simple carbohydrates. Best of all, it cooks in less than twenty minutes. This is an easy one to throw into your weeknight rotation…feel free to change the veggies to whatever you want, and the spices, too. Enjoy!

Alfredo Skillet Chicken

Serves 4
Prep time 10 minutes
Cook time 12 minutes
Total time 22 minutes
Meal type Main Dish
This easy chicken skillet is creamy, cheesy and packed with protein and veggies. Great low carb option.


  • 2lb chicken breasts or thighs (cubed)
  • 1 tablespoon olive oil
  • salt & freshly ground black pepper
  • 1 clove garlic (minced, or 1 tsp. garlic powder)
  • 1/2 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 14oz frozen broccoli
  • 14.5oz diced tomatoes (drained)
  • 15oz alfredo sauce


Step 1
Heat a very large skillet pan to medium-high heat. Add oil and let warm, following with chicken. Season with salt, pepper, basil and oregano and saute for 5-6 minutes. Add garlic halfway through cooking so it does not burn.
Step 2
While chicken is cooking, microwave broccoli for 3-4 minutes, then drain.
Step 3
After six minutes of cooking chicken, add broccoli and tomatoes and let cook for another 2-3 minutes. Drain excess liquid.
Step 4
Add alfredo sauce and turn heat to low. Stir and let simmer 2-3 minutes until heated through. Serve as-is, over rice or pasta.
  1. Brock left a comment on January 5, 2015 at 1:37 pm

    You can even just make your own alfredo with 1c heavy cream, 1 stick butter & ~2cups grated parmesean — maybe some pepper too. Easy as hell and super tasty. Gonna try this take on it soon.

    • The Strength Agenda left a comment on January 9, 2015 at 10:11 am

      Oh, nice! We’ll have to try it!

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