One-Pot Chicken Broccoli Alfredo Pasta an easy-to-make recipe that’s perfect for a busy weeknight. This recipe combines tender chicken, broccoli, and a rich Alfredo sauce in one pot for a hassle-free meal. With simple ingredients and minimal cleanup, this dish is a delicious and satisfying choice for the whole family.
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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 tsp 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.
This One-Pot Chicken Broccoli Alfredo Pasta is the ultimate comfort food, combining delicious flavors and convenience effortlessly. With minimal effort, you can create a restaurant-quality meal that will satisfy your cravings. So, what are you waiting for? Treat yourself and your family to this irresistible dish tonight!
Frequently Asked Questions
I like to use farfalle, but penne, rotini, or any short pasta will do.
You can use half-and-half or milk instead of heavy cream to reduce the creaminess and also the calories.
If the sauce is too thin, add a tablespoon of cornstarch mixed with a little water to thicken it up.
Other Great One-Pot Meals
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One-Pot Chicken Broccoli Alfredo Pasta
Ingredients
- 1 tbs Olive Oil
- 1 lb Boneless Skinless Chicken Breasts cubed
- 1 tsp Kosher Salt divided
- 1 tsp 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 tsp 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 tsp 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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