One-Pot Chicken Broccoli Alfredo Pasta is an easy, creamy chicken Alfredo dinner made with tender chicken, broccoli, pasta, and Parmesan cheese. Everything cooks together in one pot, making this chicken broccoli pasta a flavorful weeknight meal with minimal cleanup. With simple ingredients and a rich, creamy Alfredo sauce, this one-pot pasta recipe is a satisfying dinner the whole family will enjoy.
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Why You'll Want to Make One-Pot Chicken Broccoli Alfredo Pasta
- Everything Cooks in One Pot: Chicken, pasta, broccoli, and the creamy Alfredo sauce come together in a single pot, making this an easy dinner with minimal cleanup.
- Perfect for Busy Weeknights: With simple ingredients and straightforward preparation, this creamy chicken Alfredo pasta is a convenient choice when you need a satisfying dinner without a lot of fuss.
- A Complete Meal in One Dish: Tender chicken and fresh broccoli add substance to the pasta, making this a hearty main course that doesn't require complicated side dishes.
- Great for the Whole Family: The familiar combination of creamy Alfredo sauce, pasta, chicken, and broccoli makes this an approachable dinner that appeals to a variety of tastes.
Ingredients - Here's What You'll Need
Steps to Make One-Pot Chicken Broccoli Alfredo Pasta
- Heat the olive oil in a large pot with a lid over medium-high heat. (I like to use my large Le Creuset Braiser.) Add the cubed boneless skinless chicken breast pieces and stir to coat them with the oil. Season the chicken with ½ teaspoon each of Kosher salt and freshly ground black pepper. Cook, stirring frequently, for about 10 minutes or until the chicken is cooked through.
- Remove the chicken from the pot and set aside, keeping warm until ready to return to the pot.
- Add the freshly minced garlic to the pot, stirring constantly, and cook for about a minute, until fragrant. Then, add the low-sodium chicken broth, increase the heat to high, and bring to a simmer.
- Add the dry pasta and stir into the broth. When the liquid begins to simmer again, place the lid on the pot and reduce the heat to medium-low. Cook for 8 minutes, stirring occasionally.
- Add the Italian seasoning and stir into the pasta.
- Then, add the broccoli florets and stir into the pasta. Replace the lid on the pot and cook for about 4 minutes or until the pasta has cooked through.
- Add the heavy whipping cream and stir into the pasta.
- Add the freshly grated Parmesan cheese and stir into the pasta, until the cheese has melted.
- Season with the remaining salt and pepper. Then, add the cooked chicken back to the pot and stir into the pasta.
- Top with additional freshly grated Parmesan cheese and freshly minced parsley. Serve immediately.
One-Pot Chicken Broccoli Alfredo Pasta brings tender chicken, fresh broccoli, and pasta together in a rich and creamy Parmesan Alfredo sauce for an easy weeknight dinner. Cooking everything in one pot makes this creamy chicken pasta simple to prepare while keeping cleanup to a minimum. If you're looking for an easy one-pot chicken Alfredo recipe that's hearty, flavorful, and family-friendly, this pasta is a delicious choice.
Frequently Asked Questions
Farfalle, penne, and rotini are good choices because their shapes work well with the creamy Alfredo sauce. Other pasta shapes can also be used, but you may need to adjust the cooking time.
The recipe calls for fresh broccoli florets. If using frozen broccoli, keep in mind that it may cook more quickly and can release additional moisture, so add it toward the end of cooking and avoid overcooking it.
Yes. Half-and-half can be used in place of the heavy cream for a lighter sauce. Milk can also be used, although the finished Alfredo sauce will be less rich and creamy.
The recipe is written for raw cubed chicken breast that is cooked first and then returned to the pot. If using already cooked chicken, such as rotisserie chicken, it can be added later in the cooking process so that it warms through without becoming overcooked.
Creamy pasta can thicken as it sits. When reheating, add a small splash of milk or chicken broth and warm gently, stirring until the sauce becomes creamy again.
Recipe Tips and Tricks
- Don't Skip Stirring the Pasta: Stir the pasta occasionally as it cooks in the chicken broth to help prevent it from sticking to the bottom of the pot or clumping together.
- Use Freshly Grated Parmesan: Freshly grated Parmesan melts more smoothly into the cream sauce and helps create the rich, cheesy Alfredo consistency.
- Adjust the Sauce Consistency: If the Alfredo sauce is thicker than you like, stir in a small amount of additional chicken broth or milk. If it's too thin, allow it to simmer gently for a little longer or add a bit more grated Parmesan.
- Use a Large Pot: Choose a large pot with a lid that gives the pasta, broccoli, and liquid enough room to cook evenly without crowding.
Other Great One-Pan Meals
- Quick and Easy One-Pot Macaroni and Cheese
- One-Pot Chicken Parmesan Pasta
- Easy One-Pan Tuscan Chicken Thighs with Orzo
- One-Pot Chicken Pot Pie Pasta
- Quick and Easy One-Pot Cheesy Buffalo Chicken Pasta
- Easy One-Pan Lemon Parmesan Chicken & Orzo
- Easy Classic One-Pot Pot Roast - The Ultimate Comfort Meal
- One-Pot Irish Chicken: The Ultimate Easy St. Patrick's Day Dinner
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One-Pot Chicken Broccoli Alfredo Pasta
Ingredients
- 1 tbs Olive Oil
- 1 lb Boneless Skinless Chicken Breasts cubed
- 1 teaspoon Kosher Salt divided
- 1 teaspoon Freshly Ground Black Pepper divided
- 3 Garlic Cloves freshly minced
- 4 c Low-Sodium Chicken Broth
- 1 lb Dry Pasta such as farfalle, penne, or rotini
- 1 tbs Italian Seasoning
- 1 Broccoli Crown cut into florets
- 1 c Heavy Whipping Cream
- 2 oz Parmesan Cheese freshly grated, plus additional for topping
- Parsley (optional) freshly minced
Instructions
- Heat the olive oil over in a large pot, with a lid, over medium-high heat. Add the cubed boneless skinless chicken breast pieces, and stir to coat with the oil. Season the chicken with ½ teaspoon each of Kosher salt and freshly ground black pepper. Cook, stirring frequently, for about 10 minutes, or until the chicken is cooked through. Remove the chicken and set aside, keeping warm until ready to return to the pot.
- Add the freshly minced garlic to the pot, stirring constantly, and cook for about a minute, until fragrant. Then, add the low-sodium chicken broth, increase the heat to high, and bring to a simmer. Add the dry pasta and stir into the broth. When the liquid begins to simmer again, place the lid on the pot and reduce the heat to medium-low. Cook for 8 minutes, stirring occasionally.
- Add the Italian seasoning and broccoli florets, then stir them into the pasta. Replace the lid on the pot and cook for about 4 minutes, or until the pasta has cooked through.
- Add the heavy whipping cream and stir into the pasta. Add the freshly grated Parmesan cheese and stir into the pasta. Season with the remaining ½ teaspoon each of Kosher salt and freshly ground black pepper. Then, add the cooked chicken back to the pot and stir into the pasta.
- Top with additional freshly grated Parmesan cheese and freshly minced parsley. Serve immediately.
- Yield 6 servings.
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