One-Pot Chicken Broccoli Alfredo Pasta

5 from 4 votes

Simple ingredients and minimal cleanup, One-Pot Chicken Broccoli Alfredo Pasta is a delicious and satisfying choice for the whole family.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course, Pasta

Servings:

Calories: 310kcal

Author: Susan Ensley

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.

I like to use my large Le Creuset Braiser.