This creamy one-pot chicken broccoli Alfredo is the ultimate weeknight hero! Juicy, tender chicken breasts, perfectly cooked pasta (no boiling it separately!), and vibrant broccoli come together in a rich, velvety homemade Alfredo sauce—all made in just 30 minutes and in a single pot. No extra pans or stress, just simple ingredients and big, bold flavors that feel like a restaurant-quality dish.
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| Yield: | Prep Time: | Cook Time: | Total Time: |
| 5 servings | 10min | 20min | 30min |
I’m sure you will also love my Ground Beef Alfredo Pasta and Marry Me Chicken Pasta recipes.
Key Ingredients
- Olive Oil
- Chicken
- Broccoli
- Pasta
- Garlic
- Cream or Half and Half
- Broth
- Parmesan
- Italian Seasoning
Homemade Alfredo Sauce
Jarred sauce just does not compare to homemade. Some people are often shocked to learn it’s made with just a few simple ingredients. Heavy cream (or half and half) provides creaminess and body, making the sauce smooth and luscious. Parmesan cheese adds savory, nutty, and slightly salty flavor. Garlic makes everything better!
A lot of times butter is also used. I decided to omit it to save some calories, but feel free to add butter (to taste) if you like!
What Type of Pasta to Use
Fettuccine and linguine are the most common choices for Alfredo sauce. The broad surface of the pasta allows the creamy Alfredo sauce to coat the pasta effectively, providing a delightful combination of flavors and textures. I like to use spaghetti. Spaghetti is thin and smooth, which works well with Alfredo sauce, allowing the creamy texture to coat the noodles evenly.
You can use whatever you like. Here are more options:
- Penne: A tubular pasta that can trap the creamy sauce inside, creating a nice contrast between the sauce and the pasta.
- Rigatoni: Another tubular pasta, rigatoni’s ridges help hold the sauce, making it a hearty choice for Alfredo.
- Farfalle (Bowtie pasta): The unique bowtie shape adds a fun twist to the dish and is great for catching the sauce.
No Boil Pasta Method
I love to use a no-boil pasta method in this recipe! Feel free to boil your pasta first if that’s your wish.
The method I use in this recipe results in only needing one pot to accomplish it all. You will combine the pasta sauce ingredients in your pan or pot and then add in your pasta and allow your pasta and sauce to simmer until the pasta is tender.
This method allows to sauce to penetrate the pasta as it cooks and also results in immense flavor. Because of this you will see broth in the recipe, which isn’t normally seen it alfredo. It will help soften up the noodles so you don’t have to boil them separately. You can also swap it using water.
Fresh or Frozen Broccoli
I use fresh broccoli, but fresh or frozen will work in this recipe. Fresh has better texture. It stays firm and slightly crisp after cooking and will usually add a bright green pop of color.
Frozen broccoli is convenient, pre-cut and ready to go. It’s also budget-friendly, usually more affordable, and longer-lasting. You will need to thaw it first and drain any excess moisture. This is crucial to prevent excess water in the dish, which will make it runny and soupy.
What Type of Chicken to Use
Rotisserie chicken is a time-saver! Shred or dice it for a quick addition. I recommend adding it at the end once the pasta is cooked in order to avoid overcooking it and the chicken drying out.
Skinless chicken breasts or thighs will work well. Chicken breasts are leaner, have less fat, and calories. Chicken thighs have more fat, flavor, and of course….more calories. Pick what works best for you.
How to Make Chicken Broccoli Alfredo
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Place a skillet, pot, or Dutch oven on the stove at medium heat. Add olive oil, diced chicken, Italian Seasoning, smoked paprika, salt, and pepper to taste.
- Stir and cook to sear the chicken.
- Adjust the heat on the stove to medium-high. Add the broth and heavy cream (or half and half) to the pot with the chicken.
- Once the mixture begins to boil and bubble add in the pasta. The pasta should wilt down without the need to break it.
- Once the pasta has wilted and is fully covered in the sauce, adjust the heat to low and cover the pot with a lid.
- Simmer the pasta.
- Remove the lid from the pot and add the broccoli. Return the lid to the pot and simmer.
- Sprinkle in the Parmesan cheese and fold to combine. Taste repeatedly and adjust the spices as needed.
What Type of Pan to Use
To make this a convenient one-pot meal, you’ll want to use a large, deep skillet, a wide saucepan, Dutch oven, or wide-bottomed pot. This type of cookware allows you to brown the chicken, cook the pasta, and prepare the Alfredo sauce all in a single pot.
I used this 12 inch cast iron skillet and this Dutch oven would work, too.
If you want to use separate pots to cook the pasta and chicken, feel free to do so.
What to Add to the Alfredo Sauce to Make it Taste Better
- Shallots
- White Wine
- Red Pepper Flakes
- Asiago or Pecorino Romano Cheese
- Cream Cheese
- Fresh Parsley
- Basil
- Thyme
- Oregano
- Truffle Oil
- Lemon Juice
Substitutes and Add-Ins Ideas
- Bacon
- Shrimp
- Crab
- Lobster
- Sundried Tomatoes
- Artichokes
- Spinach
- Capers
- Peas
- Mushrooms
- Prosciutto
How to Store
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
Reheating Alfredo sauce can be a bit tricky because it has a tendency to break or become clumpy if it’s not reheated properly. I love to keep extra broth on hand just for this. Alfredo sauce thickens as it cools, so you may need to add a little more broth, cream, or milk to adjust the consistency when reheating.
Heat the leftovers gently while stirring, and gradually add a small amount of liquid to bring it back to the desired consistency. Continue to stir until it’s smooth.
The best way to reheat is on the stove at medium-high heat. Constantly stir until warm.
You can use the microwave but with caution. Use short intervals like 15 to 30 seconds at a time. Overheating will cause the dish to dry out. Be sure to add liquid.
Freezer Tips
Cream sauces do not freeze the best, but you can. You should expect separation upon reheating. You can freeze the dish for up to a couple of months. Defrost in the fridge overnight and follow the steps above to reheat.
Vegetables to Pair
Air Fryer Butternut Squash
Southern Baked Okra
Broccoli Salad with Bacon and Cheese
Roasted Brussel Sprouts
Want to make this in a Crockpot? Check out my Slow Cooker Crockpot Alfredo.
One-Pot Creamy Chicken Broccoli Alfredo (30-Minute Dinner)
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Equipment
Ingredients
- 1 teaspoon olive oil
- 20-24 oz boneless skinless chicken breasts or thighs Diced into 1/2-1 inch cubes. I used breasts.
- Italian Seasoning 2-2 1/2 teaspoons Divided into 2 portions; 1- 1 1/2 teaspoons to season the chicken and the remaining to season the cooked pasta.
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 2 cups broth or water Broth adds more flavor. I used chicken bone broth. You may need an additional 1 cup of broth.
- 1 1/4 cups heavy whipping cream or half and half
- 8 oz pasta I used spaghetti
- 2-3 cups broccoli florets Thawed and drained if using frozen.
- 4 oz grated Parmesan reggiano cheese This was about 1 1/2 cups.
- 3-4 garlic cloves Minced
Instructions
- Place a skillet, pot, or Dutch oven on the stove at medium heat. Add the olive oil, diced chicken, 1- 1 1/2 teaspoons Italian Seasoning, smoked paprika, salt, and pepper to taste.1 teaspoon olive oil, 20-24 oz boneless skinless chicken breasts or thighs, Italian Seasoning, 1/2 teaspoon smoked paprika, salt and pepper to taste
- Stir and cook for 3-4 minutes to sear the chicken.
- Adjust the heat on the stove to medium-high. Add the broth and heavy cream (or half and half) to the pot with the chicken.2 cups broth or water, 1 1/4 cups heavy whipping cream or half and half
- Once the mixture begins to boil and bubble add in the pasta. The pasta should wilt down without the need to break it.8 oz pasta
- Once the pasta has wilted and is fully covered in the sauce, adjust the heat to low and cover the pot with a lid. If the pasta isn’t completely submerged in sauce, add additional broth as needed.
- Simmer the pasta for 6 minutes and remove the lid from the pot and add the broccoli. Return the lid to the pot and simmer for an additional 6-8 minutes or or until the pasta is al dente. Stir the pasta every couple of minutes to ensure it doesn't scorch or burn at the bottom of the pan.2-3 cups broccoli florets
- Sprinkle in the Parmesan cheese and garlic and fold to combine. Taste repeatedly and adjust the spices as needed. I add 1 teaspoon of Italian Seasoning, salt, and pepper.4 oz grated Parmesan reggiano cheese, 3-4 garlic cloves
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.