Description
This creamy one-pot chicken and broccoli alfredo is a quick and easy weeknight dinner that comes together in about 30 minutes. With simple ingredients and minimal cleanup, it’s a comforting, crowd-pleasing meal that feels like a hug in a bowl.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into bite-sized pieces)
- 1 teaspoon salt (fine sea salt or Diamond Crystal kosher salt)
- ½ teaspoon black pepper (freshly ground preferred)
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 12 ounces fettuccine or linguine (broken in half if desired)
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese (Parmigiano-Reggiano recommended)
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- ½ teaspoon red pepper flakes (optional)
- 3 cups broccoli florets (bite-sized pieces)
- ¼ teaspoon salt (for broccoli)
- Fresh parsley, chopped (for garnish, optional)
- Extra parmesan (for garnish, optional)
- Black pepper (for garnish, optional)
Instructions
- Prep your ingredients: Cut chicken into 1-inch chunks. Season with salt, pepper, and garlic powder. Mince garlic. Cut broccoli into small florets. Grate parmesan cheese.
- Sear the chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken in a single layer and cook undisturbed for 3-4 minutes until golden brown. Flip and cook for another 2-3 minutes. Transfer to a plate (chicken does not need to be fully cooked).
- Build the flavor base: Reduce heat to medium. Add butter to the same pot. Once melted, add minced garlic and red pepper flakes (if using). Stir constantly for 30-45 seconds until fragrant.
- Start the pasta: Pour in chicken broth and heavy cream. Add fettuccine. Use a wooden spoon to scrape up browned bits from the bottom. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 8-10 minutes, stirring occasionally.
- Add broccoli and chicken: After 8 minutes, check pasta (should be almost tender). Nestle broccoli florets into the pasta and place browned chicken on top. Cover and cook for another 4-5 minutes until broccoli is tender-crisp and chicken reaches 165°F.
- Finish with parmesan: Remove from heat. Sprinkle grated parmesan over the top and stir gently until melted. Taste and adjust seasoning with salt and pepper. Add a splash of broth if sauce is too thick.
- Serve: Divide among warm bowls. Garnish with parsley, extra parmesan, and black pepper. Serve immediately.
Notes
For best results, use freshly grated parmesan (not pre-shredded) and heavy cream (not half-and-half). Sear the chicken for flavor. Keep heat at a gentle simmer to prevent sauce from separating. Broccoli should be tender-crisp. Leftovers can be stored in the refrigerator for up to 3 days; reheat with a splash of broth or milk. Freezing is not recommended.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1/4
- Calories: 620
- Sugar: 5
- Sodium: 820
- Fat: 32
- Saturated Fat: 16
- Carbohydrates: 45
- Fiber: 4
- Protein: 38
Keywords: creamy one-pot chicken and broccoli alfredo, one pot pasta, chicken alfredo, broccoli alfredo, easy weeknight dinner, creamy pasta, one pot meal