There are nights when you want comfort food without the chaos of a sink full of dishes. That’s where this One-Pot Chicken Broccoli Alfredo comes to the rescue. Creamy, cheesy, and oh-so-satisfying, it’s a recipe that delivers everything you love about an indulgent pasta dish in just one pan. I remember stumbling upon this idea one evening when I needed something quick, filling, and kid-approved.

There’s a certain magic that happens when tender chicken, crisp-tender broccoli, and creamy Alfredo sauce come together with perfectly cooked pasta. And let’s be honest—adding a generous sprinkle of Parmesan cheese on top is the finishing touch that turns a simple meal into pure comfort on a plate.

Whether you’re cooking for your family on a busy weeknight or hosting friends for an easy dinner, this recipe has your back. It’s minimal effort, maximum flavor, and everything gets cooked in one pot—yes, even the pasta!

Why You’ll Love This Recipe (Todd Wilbur Style):

This One-Pot Chicken Broccoli Alfredo is the ultimate comfort food made easy. Juicy pieces of chicken are cooked with fresh broccoli and tender pasta in a creamy, cheesy Alfredo sauce—all in a single pan. No extra dishes, no fuss.

The beauty of this recipe lies in its simplicity. From start to finish, it’s ready in under 30 minutes, making it perfect for a busy weeknight dinner. Plus, the balance of protein, veggies, and carbs means it’s a complete meal that even picky eaters will adore.

Exciting Story:

The first time I made this One-Pot Chicken Broccoli Alfredo, I knew I had struck gold. My kids, notorious for separating their food into tiny piles, actually gobbled up their broccoli because it was drenched in that creamy Alfredo sauce. My husband? He didn’t even look up from his plate as he polished off his second serving—always a good sign.

This dish has since earned its place in our weeknight rotation, and let me tell you, it’s a lifesaver on busy evenings. I love that I can throw everything into one pan, have dinner on the table in no time, and only wash one dish afterward.

It’s become our family’s “cozy pasta night” go-to, and even when we have guests, it’s always a hit. Who doesn’t love the creamy combo of pasta, cheese, and tender chicken?

Why This One-Pot Chicken Broccoli Alfredo?

Selling Points:

One-Pot Wonder: Everything cooks in a single pan, saving you time on cleanup.
Quick and Easy: Ready in just 30 minutes—perfect for busy weeknights.
Complete Meal: Includes protein, veggies, and pasta all in one dish.
Family-Friendly: Even picky eaters will love the creamy Alfredo sauce.

Cuisine:

American-Italian

Tips

Use fresh broccoli for the best texture, but frozen broccoli works in a pinch—just add it during the last 5 minutes of cooking.
Stir the pasta occasionally to prevent it from sticking to the bottom of the pot.
Add a sprinkle of red pepper flakes for a little heat, if you like a kick!

Substitutions and Variations (H2 Title)

Swap chicken breast for shrimp or rotisserie chicken for a quicker version.
Use whole wheat pasta or gluten-free pasta to suit your dietary needs.
Add other veggies like mushrooms, peas, or spinach for extra nutrition.
For a lighter sauce, replace heavy cream with half-and-half or a mix of cream and milk.

Make a Healthier Version (H2 Title)

Replace heavy cream with evaporated milk for a lower-fat alternative.
Use zucchini noodles or whole wheat pasta to cut carbs.
Swap Parmesan cheese for a reduced-fat version, or use nutritional yeast for a dairy-free option.

And There You Have It!

One-Pot Chicken Broccoli Alfredo is everything you love about creamy pasta dishes without the hassle of a million dishes. Quick, easy, and incredibly satisfying, this recipe will be a staple in your weeknight meal rotation. Let us know how your Alfredo turns out and check out some of our other easy one-pot dinners for more inspiration!

Relevant Categories:

Dinner, One-Pot Recipes, Family-Friendly, Weeknight Meals, Comfort Food

Tags:
Chicken, Pasta, Alfredo Sauce, Quick Dinners, One-Pan Meals, Broccoli

Frequently Asked Questions (H2 Title)

Can I use frozen broccoli?
Yes! Just add it toward the end of the cooking process to avoid overcooking.
What’s the best pasta for this recipe?
Fettuccine, penne, or linguine work great because they hold the sauce well.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cream.
Can I make this dish ahead of time?
It’s best fresh, but you can prep the chicken and broccoli ahead to save time.
How do I thin the sauce if it’s too thick?
Add a little extra chicken broth or milk while reheating to loosen up the sauce.
Is this recipe gluten-free?
Use gluten-free pasta, and you’re good to go!
Can I add more cheese?
Absolutely—feel free to stir in more Parmesan or even shredded mozzarella for extra creaminess.

One Pot Chicken Broccoli Alfredo

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Author: Victoria

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Description

There are nights when you want comfort food without the chaos of a sink full of dishes. That’s where this One-Pot Chicken Broccoli Alfredo comes to the rescue.

Ingredients

Scale

1 pound boneless skinless chicken breasts – or chicken thighs, cut into 1” cubes
2 tbsp salted butter – or ghee
1 clove garlic – minced
12 ounces gluten-free 100% brown rice farfalle pasta – or your choice of pasta
1/2 cup heavy cream
3 cups water
1/2 tsp sea salt
5 cups broccoli florets – 1/2″-1″ pieces, 1 head, 1 pound

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Instructions

Start by heating a large pot, I use a Dutch oven over medium-high heat. When the pan is hot but not smoking, add 1 tbsp of the butter and sauté the chicken until it’s almost done.

Remove the chicken from the pan and set it aside. The residual heat will continue to cook the chicken, and you can make sure it’s fully cooked when you add it back to the pan.

Add the remaining tbsp of butter to the pan and cook the garlic until fragrant, about 30 seconds. Add the pasta and stir to coat it in the garlic-butter mixture.

Add the 1/2 cup heavy cream, water, and 1/2 tsp sea salt, and stir to combine. Bring the mixture to a boil, then lower the heat to maintain a light simmer and cover the pot.

Cook for 2-3 minutes, then add the broccoli. Stir to combine, then cover and cook until the pasta and broccoli are tender. Stir occasionally to prevent sticking, adding water if necessary.

When the broccoli is cooked and the pasta is just tender, about 8 minutes, add the chicken back to the pot. Stir to combine and make sure it’s fully cooked.

Add the remaining cream, starting with 1/4 cup and adding the full 1/2 cup as necessary to create enough sauce.

Add the nutmeg and parmesan and stir to combine. Season to taste with sea salt and pepper. Alfredo sauce should not be bland; add salt until it tastes right to you!

Serve immediately with more freshly grated parmesan and black pepper.

Nutrition

Calories: 549
Fat: 26g
Carbohydrates: 51g
Protein: 29g