Craving a delicious weeknight dinner that comes together in 30 minutes? Well, then let me introduce you to my newest creation: my One-Pot 30 Minute Chicken Broccoli Alfredo. This is a lightened-up version of your traditional Alfredo, and is packed with tender broccoli, perfectly-cooked chicken, your favorite pasta, and yes, a generous serving of parmesan cheese. The best part is, it only requires ONE pot to make. Does it get any better than that?! It’s your one-stop-shop to the best weeknight dinner that you’ll make this week… or perhaps ever.
Have you ever had a moment where you look at the clock, realize it’s 5 pm, and then also have the realization that you have NO idea what you’re going to make for dinner?! I know I have. In fact, I hate to admit it, but this happens way too often in my house. I’ll be cooking all day, developing recipes and creating content for TikTok (which if you don’t follow me there – what are you waiting for?!), and by the time I finish, I realize that I don’t have anything ready for dinner that night.
That’s where these recipes really come in handy. This dish could not be easier to throw together, and is comprised of what I would consider to be staples. I almost always have a few bags of broccoli sitting in my freezer, as well as a few chicken breasts, ready for this moment. And if you don’t, I highly recommend that you keep them on-hand for moments like these.
If you’re prepped and ready to go, then this recipe could not be easier to throw together. It’s basically adding everything to a pan and letting it simmer, with a few prep steps in-between. It truly couldn’t be easier, which is why I’m so excited to share it with you.
And if you’re looking for other quick, one-pot weeknight dinners, I recommend trying out my Hearty Tuscan White Bean Soup, my Shrimp Broccoli Caesar Pasta, or even my Sheet Pan Bruschetta Chicken Breasts (which are not one pot... but are one pan. I think that counts for something!)
What You Need to Make This One Pot Chicken Broccoli Alfredo
- Olive Oil OR Neutral Oil of Choice: I personally use olive oil in this recipe, because it’s heart-healthy and adds a delicious, rich flavor. However, you can use any neutral oil – avocado is another great pick for this recipe!
- Chicken Breast: You’ll want to use about a pound of boneless, skinless chicken breast, for this recipe.
- Garlic: I always recommend using fresh garlic when you can. It gives a much more concentrated flavor that really shines in this recipe!
- Broccoli Florets: For this recipe, I really encourage you to use what you have. Whether that’s fresh or frozen broccoli, it doesn’t matter. Both work equally as well! If you’re using a fresh head of broccoli, just be sure to chop it into smaller florets.
- Seasonings: In this recipe, we’ll be using onion powder, sea salt, black pepper, dried parsley, and Italian seasoning. Yum!
- Gluten-Free Flour OR Regular Flour: In this recipe, we’ll be using a little flour to help thicken up the sauce. You can use gluten-free flour or conventional flour here. Both work well, and do the trick!
- Vegetable Broth: You can use homemade or store-bought veggie broth in this recipe. Either one will work well, and add a subtly delicious flavor!
- Milk: You can use regular milk or non-dairy milk in this recipe; either one works well in this recipe!
- Dried Pasta: I use bowties in this recipe, because bowties and Alfredo are the perfect combination, in my opinion. However, you can use any shaped pasta here!
- Parmesan Cheese: Parmesan Cheese is naturally lactose-free, so it’s gentler on sensitive stomachs while still adding a delicious, cheesy flavor!
How to Make This One Pot Chicken Broccoli Alfredo
- Start by cutting your chicken into small pieces and seasoning them generously with salt and pepper.
- Add your olive oil (or neutral oil) to a large pan on the stove and heat over medium heat.
- Once the oil is hot, add in the chicken.
- Cook for about 3 minutes, stirring every so often. It’s okay if the chicken isn’t cooked all the way through yet – it will cook more later.
- Next, add in the mashed garlic and sauté for about 1 more minute.
- Then, add in all of your other ingredients: the broccoli, onion powder, salt, pepper, parsley, Italian seasoning, flour, broth, milk, and pasta. Toss to combine. Make sure to mix everything well, so that the pasta doesn’t stick to the bottom of the pan. The pasta won’t be fully covered, but that’s okay.
- Bring your mixture to a gentle boil. Then, reduce the heat to low, cover, and simmer for 15 minutes.
- Remove from the heat and stir in the parmesan cheese.
- Taste, adjust seasonings as needed, then serve and enjoy!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
Ingredients
- 3 Tablespoons Olive Oil OR Neutral Oil of Choice
- 1 Pound Boneless, Skinless Chicken Breast
- 3 Cloves Garlic, mashed
- 1 Package Frozen Broccoli Florets, or 1 large head of broccoli, cut into small, even size florets
- 1 Teaspoon Onion Powder
- ½ Teaspoon Sea Salt, plus more, if needed
- ½ Teaspoon Ground Black Pepper
- 2 Teaspoons Dried Parsley
- 1 Tablespoon Italian Seasoning
- 2 Tablespoons Gluten-Free Flour OR Regular Flour
- 2 Cups Vegetable Broth
- 1 ¾ Cups Milk, Non-Dairy or Conventional
- 8 Ounces Dried Pasta
- ¾ Cups Grated Parmesan Cheese
Instructions
- Start by cutting your chicken into small pieces and seasoning them generously with salt and pepper.
- Add your olive oil (or neutral oil) to a large pan on the stove and heat over medium heat.
- Once the oil is hot, add in the chicken.
- Cook for about 3 minutes, stirring every so often. It's okay if the chicken isn't cooked all the way through yet – it will cook more later.
- Next, add in the mashed garlic and sauté for about 1 more minute.
- Then, add in all of your other ingredients: the broccoli, onion powder, salt, pepper, parsley, Italian seasoning, flour, broth, milk, and pasta. Toss to combine. Make sure to mix everything well, so that the pasta doesn't stick to the bottom of the pan. The pasta won't be fully covered, but that's okay.
- Bring your mixture to a gentle boil. Then, reduce the heat to low, cover, and simmer for 15 minutes.
- Remove from the heat and stir in the parmesan cheese.
- Taste, adjust seasonings as needed, then serve and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Great recipe used asparagus instead it was super easy and delicious!
Asparagus sounds like a delicious addition, Sonia! Thank you so much for making this recipe!
Great recipe
Thank you so much for your review, Sonia!
Made this for dinner tonight and it was so delicious! Felt like I was indulging but then remembered it was a healthy recipe! I used gluten free flour and almond milk – tasted amazing!!!!
Yum!! That sounds so delicious, Jackie! Thank you so much for making this recipe, and for leaving such a sweet review!
This was such a tasty and easy meal to throw together! Thank you so much for providing delicious and nutritious recipes!
Thank you so much for your review, Meral! I’m so thrilled that you enjoyed it!
Absolutely delicious!! I had grilled chicken breasts that needed to be used up, so that is the only change I made. Wonderful!
I am so happy you enjoyed it, Carole! Thank you so much for your review!