About this recipe
You know those nights when you crave a giant bowl of Alfredo but want to skip the heavy pasta coma? This creamy cabbage Alfredo with chicken is exactly what you need. Tender strips of cabbage cook down in a rich garlic Parmesan sauce that coats every single bite of juicy chicken. It is incredibly comforting—and the whole skillet is ready in 35 minutes flat.
Why You'll Love This Recipe
It delivers all the rich, savory flavors of traditional Alfredo without the heavy pasta.
Everything cooks in one single skillet, which means barely any dishes to wash.
The prep work is incredibly fast, so it is perfect for a busy weeknight dinner.
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)
Ingredient Notes
Cream cheese
Make sure your cream cheese is softened to room temperature. Cold cream cheese will just stay lumpy in the sauce.
Equipment
Large skillet
You need one with plenty of room for the cabbage to cook down.
Mixing bowl
For tossing the chicken.
Cutting board
Measuring cups
Instructions
Season the chicken
Pat the chicken dry with a paper towel so it gets a decent sear in the pan. Toss it in a mixing bowl with the olive oil, salt, black pepper, and garlic powder until evenly coated.
Cook the chicken
Heat a large skillet over medium-high heat. Drop the chicken in and cook for 6 to 8 minutes, stirring occasionally. Keep going until it gets some nice color and reaches a safe internal temperature of 165°F. Transfer the cooked chicken to a clean plate and set it aside.
8 minute timer
Cook the cabbage and garlic
Drop the heat to medium and melt the butter right into that same skillet. Stir in the minced garlic for about 30 seconds until you can really smell it. Toss in the sliced cabbage. Cook it for 6 to 8 minutes, stirring often, until it softens and cooks down significantly.
8 minute timer
Make the creamy Alfredo sauce
Pour the heavy cream and chicken broth into the skillet with the cabbage. Stir in the freshly grated parmesan, cream cheese, black pepper, and that little pinch of nutmeg if you are using it. Let the mixture bubble and cook for 2 to 3 minutes. Keep stirring constantly until the cheese melts and the sauce looks super creamy.
3 minute timer
Finish the skillet
Dump the chicken (and any resting juices from the plate) right back into the skillet. Toss everything together until the chicken is hot and coated in that rich sauce. Hit it with some fresh chopped parsley for a pop of color before serving.
Common Mistakes to Avoid
Using bagged pre-shredded parmesan
Pre-shredded cheese is coated in anti-caking powders that will make your Alfredo sauce grainy. Always grate your own off the block.
Tips
- Slice your cabbage as thin as possible—it cooks down faster and mimics the texture of noodles.
- Fresh parmesan melts much more smoothly than pre-shredded cheese.
- Do not overcook the chicken in the first step since it will warm through again at the end.
Variations
Add a kick of heat
Toss in a generous pinch of red pepper flakes when you add the garlic.
Substitutions
- Swap the chicken breasts for boneless skinless chicken thighs if you prefer darker, juicier meat.
- Try a mix of green cabbage and fresh spinach (add the spinach at the very end).
- Use half-and-half instead of heavy cream to lighten it up (just know the sauce will be a bit thinner).
What to Serve With It
Serve this exactly as it is, or pair it with some crusty garlic bread to mop up any leftover sauce in the bowl.
Make Ahead
Chop in advance
You can pre-slice the cabbage and chop the chicken the day before to make cooking completely effortless.
Storage
Refrigerator
Store any leftovers in an airtight container in the fridge for up to 4 days.
Freezer
I don't really recommend freezing this one. The creamy Alfredo sauce tends to separate and get grainy after thawing.
Reheating
Warm it up gently on the stovetop over low heat. Splash in a little extra chicken broth or cream to loosen the sauce back up.
Recipe Notes
If your sauce feels a little too thick at the end, just add another splash of chicken broth until it reaches your desired consistency.
Nutrition
- Serving Size
- 1 serving
- 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 surprisingly well for a few days, which makes it an awesome option for meal prep or quick leftovers.
Does cabbage actually work well in Alfredo sauce?
It absolutely does. Once it cooks down, cabbage becomes incredibly tender and mild. It basically acts as a flavor sponge for all that creamy garlic and parmesan.
Can I make this without cream cheese?
You definitely can. The cream cheese just helps make the sauce extra thick and stable. If you leave it out, you might just want to use a little more heavy cream or parmesan.
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 with a paper towel so it gets a decent sear in the pan. Toss it in a mixing bowl with the olive oil, salt, black pepper, and garlic powder until evenly coated.
- Cook the chicken: Heat a large skillet over medium-high heat. Drop the chicken in and cook for 6 to 8 minutes, stirring occasionally. Keep going until it gets some nice color and reaches a safe internal temperature of 165°F. Transfer the cooked chicken to a clean plate and set it aside.
- Cook the cabbage and garlic: Drop the heat to medium and melt the butter right into that same skillet. Stir in the minced garlic for about 30 seconds until you can really smell it. Toss in the sliced cabbage. Cook it for 6 to 8 minutes, stirring often, until it softens and cooks down significantly.
- Make the creamy Alfredo sauce: Pour the heavy cream and chicken broth into the skillet with the cabbage. Stir in the freshly grated parmesan, cream cheese, black pepper, and that little pinch of nutmeg if you are using it. Let the mixture bubble and cook for 2 to 3 minutes. Keep stirring constantly until the cheese melts and the sauce looks super creamy.
- Finish the skillet: Dump the chicken (and any resting juices from the plate) right back into the skillet. Toss everything together until the chicken is hot and coated in that rich sauce. Hit it with some fresh chopped parsley for a pop of color before serving.
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