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Creamy One-Pot Chicken and Broccoli Alfredo

creamy one-pot chicken and broccoli alfredo - featured image
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A creamy, comforting one-pot chicken and broccoli alfredo that’s perfect for busy weeknights. No draining pasta, no separate sauce—just one skillet and a whole lot of cheesy goodness.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (about 2 medium breasts)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced (about ½ cup)
  • 8 oz fettuccine or linguine, broken in half
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 4 oz cream cheese, softened and cut into cubes
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 cups fresh broccoli florets
  • Fresh parsley, chopped (for garnish, optional)
  • Red pepper flakes (for garnish, optional)
  • Extra grated Parmesan (for garnish, optional)

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides with garlic powder, onion powder, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and cooked through (165°F internal temperature). Remove to a cutting board and let rest.
  3. Reduce heat to medium. Add butter to the pan. Sauté diced onion for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth and milk, stirring to combine. Bring to a gentle simmer. Add cubed cream cheese and whisk until melted and smooth.
  5. Add broken fettuccine to the skillet, pushing it into the liquid. Cover and simmer on medium-low for 10-12 minutes, stirring every 3-4 minutes, until pasta is al dente and most liquid is absorbed.
  6. Uncover and add broccoli florets on top. Re-cover and steam for 3-4 minutes until bright green and tender-crisp.
  7. Remove lid. Add grated Parmesan cheese and stir gently until melted and sauce is thick and creamy. If too thick, add a splash of milk or broth.
  8. Slice rested chicken against the grain into strips or cubes. Gently fold into the pasta.
  9. Serve immediately, garnished with parsley, red pepper flakes, and extra Parmesan if desired.

Notes

For best results, grate your own Parmesan from a block—pre-shredded cheese won’t melt smoothly. Keep heat at a gentle simmer to prevent dairy from curdling. Stir pasta every 3-4 minutes to prevent sticking. Leftovers can be stored in the fridge for up to 3 days; reheat with a splash of milk or broth.

Nutrition

Keywords: one-pot, chicken alfredo, broccoli alfredo, creamy pasta, easy dinner, weeknight meal

Find it online: https://tastytuck.com/creamy-one-pot-chicken-and-broccoli-alfredo-easy-dinner/