One-Pot Chicken Alfredo Broccoli Pasta
Tender chicken, broccoli, and penne cook together in one pot with garlic, cream, and Parmesan for a lighter, family-friendly Alfredo dinner in about 30 minutes.
Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1.25 pounds chicken breasts, boneless, skinless
- 1 tablespoon olive oil
- 12 ounces penne pasta
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 cups broccoli florets
- 3 cloves garlic
- 1 cup grated parmesan cheese
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Cooking instructions
- Cut the chicken into 1-inch pieces. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned and no longer pink on the outside, about 4 minutes. Transfer to a plate; it will finish cooking later. (about 4 min) — Medium-high heat
- Reduce the heat to medium. Add the garlic and cook for 30 seconds, until fragrant. Stir in the broth, cream, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add the pasta and bring to a gentle boil. (about 3 min) — Medium heat
- Reduce the heat to medium-low. Cover and simmer, stirring every 2 to 3 minutes so the pasta does not stick, for 8 minutes. (about 8 min) — Medium-low heat
- Stir in the broccoli and return the chicken and any accumulated juices to the pot. Cover and cook until the pasta is al dente, the broccoli is crisp-tender, and the chicken reaches 165°F in the thickest pieces, about 5 minutes more. (about 5 min) — Medium-low heat
- Remove the pot from the heat. Stir in the Parmesan until melted and the sauce is smooth. Let stand uncovered for 2 minutes; the sauce will thicken slightly. Serve hot. (about 2 min) — Off heat