About this recipe
This Creamy Cabbage Alfredo with Chicken is one of those easy dinners that feels cozy and comforting without needing pasta. Tender cabbage cooks down with juicy chicken, garlic, cream, and parmesan to make a creamy Alfredo-style skillet that is simple, filling, and great for busy nights.
Ingredients
Chicken
- 1 1/2 lb boneless skinless chicken breasts (cut into bite-size pieces)
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
Cabbage Alfredo skillet
- 1 tbsp butter
- 4 cloves garlic (minced)
- 1 small green cabbage (about 6 to 7 cups thinly sliced)
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated parmesan cheese
- 2 oz cream cheese (softened)
- 1/4 tsp black pepper
- 1 pinch nutmeg (optional)
- 2 tbsp fresh parsley (chopped, optional)
Equipment
Large Skillet
Mixing Bowl
Cutting Board
Measuring Cups
Instructions
- 1
Season the chicken
Pat the chicken dry, then toss it with olive oil, salt, black pepper, and garlic powder until evenly coated.
- 2
Cook the chicken
Heat a large skillet over medium-high heat. Cook the chicken for 6 to 8 minutes, stirring occasionally, until lightly golden and cooked through. Transfer it to a plate.
- 3
Cook the cabbage and garlic
In the same skillet, melt the butter. Add the garlic and stir for about 30 seconds, then add the sliced cabbage. Cook for 6 to 8 minutes, stirring often, until the cabbage softens and cooks down.
- 4
Make the creamy Alfredo sauce
Pour in the heavy cream and chicken broth. Stir in the parmesan, cream cheese, black pepper, and nutmeg if using. Cook for 2 to 3 minutes, stirring, until the sauce is creamy and smooth.
- 5
Finish the skillet
Return the chicken to the skillet and toss everything together until well coated and hot. Top with parsley if using, then serve warm.
Tips
- Slice the cabbage thin: Thin cabbage cooks down faster and blends better into the creamy sauce.
- Use freshly grated parmesan: Fresh parmesan melts more smoothly than pre-shredded cheese and gives the sauce a better texture.
- Do not overcook the chicken: Cook the chicken just until done so it stays juicy when returned to the sauce.
Substitutions
- Use chicken thighs: Boneless skinless chicken thighs work well if you prefer darker meat.
- Swap the cabbage: Try a mix of green cabbage and spinach, or use napa cabbage for a softer texture.
- Lighten the sauce: Use half-and-half instead of heavy cream for a slightly lighter version, though the sauce will be thinner.
Storage
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezer: Freezing is possible, but the creamy sauce may separate slightly after thawing. Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or cream if the sauce needs loosening.
Nutrition
- Serving Size
- Calories
- 465
- Protein
- 42g
- Carbohydrates
- 12g
- Fat
- 27g
- Fiber
- 3g
- Sugar
- 6g
- Sodium
- 640mg
FAQ
Can I make creamy cabbage Alfredo with chicken ahead of time?
Yes. It reheats well for a few days, which makes it useful for meal prep or quick leftovers.
Does cabbage work well in Alfredo sauce?
Yes. Once cooked down, cabbage becomes tender and mild and works really well with creamy garlic and parmesan flavors.
Can I make this without cream cheese?
Yes. The cream cheese helps make the sauce extra creamy, but you can leave it out and use a little more parmesan if needed.
Recipe Card
Creamy Cabbage Alfredo with Chicken
A cozy chicken and cabbage skillet with garlic, parmesan, and a creamy Alfredo-style sauce.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Category
- Easy Dinner Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Chicken
- 1 1/2 lb boneless skinless chicken breasts (cut into bite-size pieces)
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
Cabbage Alfredo skillet
- 1 tbsp butter
- 4 cloves garlic (minced)
- 1 small green cabbage (about 6 to 7 cups thinly sliced)
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated parmesan cheese
- 2 oz cream cheese (softened)
- 1/4 tsp black pepper
- 1 pinch nutmeg (optional)
- 2 tbsp fresh parsley (chopped, optional)
Instructions
- Season the chicken: Pat the chicken dry, then toss it with olive oil, salt, black pepper, and garlic powder until evenly coated.
- Cook the chicken: Heat a large skillet over medium-high heat. Cook the chicken for 6 to 8 minutes, stirring occasionally, until lightly golden and cooked through. Transfer it to a plate.
- Cook the cabbage and garlic: In the same skillet, melt the butter. Add the garlic and stir for about 30 seconds, then add the sliced cabbage. Cook for 6 to 8 minutes, stirring often, until the cabbage softens and cooks down.
- Make the creamy Alfredo sauce: Pour in the heavy cream and chicken broth. Stir in the parmesan, cream cheese, black pepper, and nutmeg if using. Cook for 2 to 3 minutes, stirring, until the sauce is creamy and smooth.
- Finish the skillet: Return the chicken to the skillet and toss everything together until well coated and hot. Top with parsley if using, then serve warm.
