One-Pot Alfredo Chicken Pasta & Broccoli

Overhead close up shot of a bronze colored pot full of alfredo chicken broccoli pasta.

4.84 from 72 votes

This One-Pot Alfredo Chicken Pasta & Broccoli is a creamy, family-friendly dinner made with tender chicken, broccoli, penne pasta, and Alfredo sauce. Ready in about 30 minutes, it's perfect for busy weeknights and only uses one pot.

Prep Time10

Cook Time17

Total Time27

Course: Main Course

Cuisine: American

Keyword: alfredo chicken pasta

Servings: servings

Calories: 568kcal

Author: Mindy Boyd

Ingredients

1 teaspoon olive oil
1 pound boneless skinless chicken breasts
1 jar Alfredo sauce 15 ounces
1 jar water
1 can chicken broth 14.5 ounces
½ cup milk
1 pound penne or other short cut pasta
2 cups broccoli crowns
½ cup grated Parmesan cheese + additional, if desired

Instructions

Cut chicken into large bite-sized chunks and chop broccoli into florets.
Cook chicken in olive oil in a large pot or Dutch oven over medium heat until brown, about 5 minutes.
1 teaspoon olive oil, 1 pound boneless skinless chicken breasts
Add Alfredo sauce, jar of water, chicken broth, milk and pasta stirring to combine. Bring to a boil then reduce to a simmer, cover and cook 7 minutes, stirring occasionally. Stir in broccoli and cook for another 8 minutes or until pasta and broccoli are tender.
1 jar Alfredo sauce, 1 jar water, 1 can chicken broth, ½ cup milk, 1 pound penne, 2 cups broccoli crowns
Sprinkle with ½ cup Parmesan cheese, cover and let melt. Serve with additional Parmesan cheese, if desired.
½ cup grated Parmesan cheese

Video

Notes

Important Cooking Note: Please be aware that the pasta will take longer to cook than the package directions indicate because it is being simmered in a sauce mixture rather than boiled in water alone. The temperature of your stove plays a big role in how the liquid is absorbed; ideally, you want a consistent simmer so the liquid thickens and absorbs in the same amount of time it takes the pasta to reach tender perfection.

If the heat is too low, the dish may remain soupy; if it is too high, the liquid may evaporate before the pasta is done. A simmer is usually achieved on medium to medium-low heat, but since stoves vary, keep an eye on the pot and stir often to prevent the pasta from sticking to the bottom.

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Nutritional information is approximate.

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Nutrition