One-Pot Creamy Chicken Broccoli Alfredo (30-Minute Dinner)
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.
Servings 5 servings
Calories 539kcal
Equipment
Ingredients
- 1 teaspoon olive oil
- 20-24 oz boneless skinless chicken breasts or thighs Diced into ½-1 inch cubes. I used breasts.
- Italian Seasoning 2-2 ½ teaspoons Divided into 2 portions; 1- 1 ½ teaspoons to season the chicken and the remaining to season the cooked pasta.
- ½ 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 ¼ 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 ½ 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 ½ 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, ½ 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 ¼ 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
I love to add a Cajun Seasoning for additional flavor.
I use bone broth because it has more protein. Any broth or even water will work for the recipe.
You can use any pasta you prefer in the recipe: linguine, fettuccine, spaghetti, penne, etc.
You can use half and half or milk instead of heavy cream, but it will alter the texture of the sauce. It won't be as thick and may turn out watery.
Feel free to boil your pasta separately in accordance with the package instructions if you prefer it.
If your pasta sauce is dry, add a small amount of broth (or cream, half and half, or milk) until it reaches your desired texture.
You can use whatever type of cheese you prefer in this recipe. I always recommend you grab blocks of cheese and grate them yourself. Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.
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 cream 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.
Nutrition
Serving: 1serving | Calories: 539kcal | Carbohydrates: 34g | Protein: 46g | Fat: 22g