One-Pan Chicken and Broccoli Alfredo Pasta is a creamy, comforting, and complete meal that combines tender pieces of seasoned chicken, crisp-tender broccoli florets, and rich, velvety Alfredo sauce—all cooked in a single pan for maximum flavor and minimum cleanup. This dish is a weeknight favorite for busy households but also elegant enough for special dinners. The fusion of garlic, Parmesan, and cream with pasta creates a satisfying, indulgent texture while the broccoli balances the richness with freshness and nutrition. Ideal for home cooks who want both simplicity and sophistication, this one-pan meal delivers hearty satisfaction without the hassle of multiple pots or complex prep work.
The History of Chicken Alfredo and Broccoli Pasta
The roots of Alfredo sauce date back to early 20th-century Rome, where restaurateur Alfredo di Lelio created a simple pasta dish for his wife, who had lost her appetite after childbirth. The original version—fettuccine tossed with butter and Parmesan—was mild and comforting, gaining popularity among American tourists. As Alfredo’s fame spread to the United States, the dish was adapted to include cream, garlic, and additional seasonings, evolving into the creamy Alfredo sauce we recognize today. The incorporation of chicken and broccoli came later in American kitchens, especially in the 1980s and 1990s, when cooks began blending vegetables and proteins into classic pasta recipes to create all-in-one meals. The one-pan method is a more recent innovation, designed for convenience without sacrificing depth of flavor. The result is a dish that bridges Italian inspiration with American practicality, beloved in both home and restaurant kitchens.
Ingredients Breakdown
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tsp garlic powder or 3–4 cloves fresh garlic, minced
- 2 tbsp olive oil or unsalted butter
- 3 cups (710 ml) broccoli florets (fresh or frozen)
- 12 oz (340 g) uncooked fettuccine or penne pasta
- 3 cups (710 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream or half-and-half
- 1 cup (100 g) freshly grated Parmesan cheese
- 1/4 tsp nutmeg (optional, enhances the sauce)
- Red pepper flakes (optional, for spice)
- Fresh parsley, chopped (for garnish)
Every ingredient serves a purpose: the chicken adds protein and heartiness, the broccoli introduces freshness and crunch, pasta forms the comforting base, the broth and cream blend into the silky sauce, and Parmesan cheese lends the signature umami richness Alfredo is known for. Garlic or garlic powder deepens the flavor, and the optional nutmeg and red pepper flakes give the dish layers of warmth and spice. Fresh parsley brightens the final presentation.
Step-by-Step Recipe
- Season and Sear the Chicken: Begin by seasoning the chicken pieces with salt, pepper, and garlic powder (or minced garlic). Heat the olive oil or butter in a large, deep skillet or sauté pan over medium-high heat. Add the chicken and cook for about 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Build the Base: In the same pan, add the uncooked pasta and pour in the chicken broth and cream. Stir gently to combine and bring to a simmer over medium heat.
- Cook the Pasta: Once simmering, reduce the heat slightly and cook uncovered for 10–12 minutes, stirring frequently to prevent the pasta from sticking to the bottom. Allow the liquid to reduce slightly as the pasta cooks and absorbs the flavor.
- Add Broccoli and Chicken: When the pasta is nearly al dente (still slightly firm to the bite), stir in the broccoli florets and return the cooked chicken to the pan. Cover and cook for another 3–5 minutes, or until the broccoli is bright green and tender and the chicken is heated through.
- Finish the Alfredo Sauce: Stir in the Parmesan cheese and optional nutmeg. Mix until the cheese melts and the sauce becomes thick and creamy. If the sauce is too thick, add a splash more broth or cream.
- Garnish and Serve: Sprinkle with red pepper flakes if desired and garnish with chopped fresh parsley. Serve immediately while hot and creamy.
Tips for the Perfect One-Pan Chicken and Broccoli Alfredo Pasta
Use freshly grated Parmesan cheese rather than pre-shredded to ensure a smoother, creamier sauce that doesn’t clump. Don’t overcook the pasta—check for doneness frequently to prevent mushiness. If using frozen broccoli, thaw it first and pat it dry before adding to avoid watering down the sauce. For added flavor, deglaze the pan with a splash of white wine after removing the chicken and before adding the pasta. Stir frequently during cooking to keep the pasta from sticking and ensure even cooking. To lighten the dish, substitute half of the heavy cream with milk, but consider thickening with a touch of cornstarch or extra Parmesan. Season as you go—taste the sauce before serving and adjust the salt, pepper, or cheese to your preference.
Variations and Customizations
Swap chicken for shrimp or turkey for a different protein. Make it vegetarian by omitting the chicken and adding mushrooms or spinach instead. Use whole wheat pasta for added fiber or gluten-free pasta to meet dietary restrictions. You can replace heavy cream with unsweetened almond milk and thicken with cornstarch for a dairy-free option. Add sun-dried tomatoes, roasted red peppers, or olives for a Mediterranean twist. For extra spice, stir in Cajun seasoning or diced jalapeños. To enhance the umami, try mixing in a tablespoon of cream cheese or a dash of soy sauce. Experiment with different cheese blends like Asiago or Romano for more complexity. If you’re pressed for time, use rotisserie chicken instead of raw for a shortcut.
Health Considerations and Nutritional Value
One-Pan Chicken and Broccoli Alfredo Pasta provides a balanced mix of carbohydrates, protein, and fat, with the broccoli contributing vitamins A, C, and fiber. While Alfredo sauce is traditionally rich in saturated fats due to the cream and cheese, you can make healthier choices by using lighter dairy options or plant-based alternatives. Whole grain or legume-based pasta increases fiber and nutrient content. Portion control is important, as Alfredo dishes are calorie-dense. Lean chicken breast is a great low-fat protein option, while broccoli adds important antioxidants and helps balance the indulgence of the cream sauce. Limiting added salt and using low-sodium broth can make this dish suitable for those watching their sodium intake. With a few smart substitutions, this comfort classic can fit into many nutritional plans while still tasting luxurious.
FAQ
Can I use rotisserie chicken instead of raw? Yes, simply shred it and stir it in during the final step to warm through.
Can I use frozen broccoli? Absolutely, just thaw and drain it first to avoid extra water in the sauce.
What’s the best pasta to use? Fettuccine is traditional, but penne, rotini, or any short pasta work well in one-pan cooking.
How do I make it lighter? Use half-and-half or milk instead of heavy cream, and increase the broccoli for volume and nutrients.
Can I make this gluten-free? Yes, substitute with gluten-free pasta and make sure your broth and cheese are certified gluten-free.
How do I reheat leftovers? Reheat gently on the stove with a splash of cream or broth to loosen the sauce and prevent it from drying out.
Can I freeze it? Freezing is possible, but cream-based sauces may separate when thawed. Stir well when reheating to restore the texture.
Can I make it vegetarian? Yes, just omit the chicken and add more veggies like mushrooms, zucchini, or spinach.
What herbs go well with this dish? Fresh basil, thyme, or parsley complement the creamy garlic flavor beautifully.
One-Pan Chicken and Broccoli Alfredo Pasta
Ingredients
- 3 tablespoons olive oil or any neutral cooking oil of your choice
- 1 pound boneless skinless chicken breast
- 3 cloves garlic mashed or finely minced
- 1 package of frozen broccoli florets or 1 large head of fresh broccoli cut into small, evenly sized florets
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt plus more to taste if needed
- 1/2 teaspoon ground black pepper
- 2 teaspoons dried parsley
- 1 tablespoon Italian seasoning blend
- 2 tablespoons all-purpose flour or gluten-free flour depending on preference
- 2 cups vegetable broth
- 1 3/4 cups milk either non-dairy or regular based on your dietary needs
- 8 ounces dried pasta of your choice
- 3/4 cup grated Parmesan cheese
Instructions
- Begin by cutting the chicken into small, bite-sized pieces, then season generously with salt and pepper.
- Heat a large pan over medium heat and add the olive oil or your preferred neutral oil.
- Once the oil is hot, add the chicken pieces to the pan.
- Cook the chicken for about 3 minutes, stirring occasionally. Don’t worry if it’s not fully cooked at this stage—it will finish cooking later in the process.
- Add the mashed garlic to the pan and sauté for about 1 more minute until fragrant.
- Next, add in the remaining ingredients: broccoli, onion powder, additional salt and pepper, dried parsley, Italian seasoning, flour, vegetable broth, milk, and pasta. Stir everything well to combine, making sure the pasta is evenly distributed and not sticking to the bottom of the pan. It’s normal if the pasta isn’t fully submerged in liquid.
- Bring the entire mixture to a gentle boil, then lower the heat to a simmer. Cover the pan with a lid and let it cook for 15 minutes.
- After 15 minutes, remove the pan from the heat and stir in the grated Parmesan cheese until melted and the sauce is creamy.
- Taste and adjust seasoning as needed, then serve hot and enjoy!