Electric Skillet Spaghetti chicken alfredo on a white speckled plate, garnished with basil leaves.

Electric Skillet Spaghetti

Today, we'll teach you a simple and fantastic recipe for chicken Alfredo that only uses a single skillet from start to finish. Even better, this recipe uses an electric skillet, simplifying the process further by eliminating the need for a conventional heat source altogether. 
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 6
Calories 526kcal
Author Joss D



  • 1 lb. chicken breast, skinless and boneless
  • 2 tbsp. unsalted butter
  • 1 tsp. garlic, minced
  • 4 cups chicken broth, preferably low-sodium
  • 1 pkg. spaghetti (about 1 lb.)
  • 3/4 cup half-and-half cream
  • 1 cup Parmesan, freshly grated (plus more for serving)
  • ¼ cup fresh basil, chopped
  • Salt and pepper


  • Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
  • Melt the butter in the electric skillet at 350°F. Add the chicken and sauté for 5 mins.
  • Add the garlic and sauté for 30 seconds.
  • Add the chicken broth, and scrape the bottom of the pan to loosen up all of the caramelized bits.
  • Add the spaghetti noodles. Cover and simmer until the pasta has softened, about 15 minutes.
  • Lower the temperature to 250°F. Add the cream and the Parmesan and cook for 2-3 more minutes.
  • Transfer the mixture to a serving bowl and sprinkle with the basil, if desired. Serve hot and add extra Parmesan at the table.


If you don't have a 12" electric skillet or larger, you can use any other kind of shorter pasta like penne, rotini or simply break the spaghetti noodles in half when adding them to the skillet.


Calories: 526kcal | Carbohydrates: 58g | Protein: 33g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 926mg | Potassium: 609mg | Fiber: 2g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 12.3mg | Calcium: 226mg | Iron: 1.8mg