One pot chicken broccoli alfredo gives you creamy pasta, golden chicken, and tender broccoli with only a single pan to wash. The fettuccine cooks right in the sauce, so the starch from the noodles thickens the Alfredo and every strand ends up coated and silky.
It is a weeknight dinner that takes about 35 minutes from start to finish, with just 10 minutes of prep. Brown the chicken, set it aside, simmer the pasta in water and Alfredo sauce, and stir everything back together with Parmesan at the end. It is comforting, filling, and easy enough for beginners.
Table of Contents
Why This Works
Cooking the pasta in the sauce means nothing gets poured down the drain. The starch released by the noodles thickens the liquid as it simmers, which gives you a creamy sauce without extra cream or flour. A jar of Alfredo sauce supplies the flavor, and water keeps it from getting too heavy.
Removing the chicken after browning is a small step that makes a big difference. Diced chicken cooked for the whole pasta simmer turns dry and rubbery. Returning it at the end warms it through and keeps it juicy. Adding the broccoli for the last few minutes leaves it bright green and tender instead of mushy.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (about 2), diced into bite size pieces
- Salt and pepper, to taste
- 2 1/2 cups water
- 1 cup Alfredo sauce
- 8 oz fettuccine, broken in half
- 2 cups small broccoli florets
- 1/4 cup grated Parmesan, plus more for serving
Cut the broccoli into small florets so it cooks in just a few minutes. Dried fettuccine works best here, since fresh pasta cooks too fast for a one pot method.
How to Make One Pot Chicken Broccoli Alfredo
1. Brown the chicken
Heat the olive oil in a large, deep skillet or pot over medium heat. Add the diced chicken, season with salt and pepper, and cook, stirring now and then, until it is browned and cooked through. Chicken is done at 165 degrees F. Move it to a plate and cover it to keep warm.
2. Build the sauce base
Pour the water and Alfredo sauce into the same pot, scraping up the browned bits from the bottom, since they add flavor. Bring the liquid to a boil.
3. Cook the pasta
Add the broken fettuccine, press it into the liquid, and reduce the heat so the sauce simmers gently. Cook 12 to 14 minutes, stirring often so the noodles do not stick to the bottom, until the pasta is nearly tender and the sauce has thickened. If the pasta is still firm and the pot looks dry, add 1/4 to 1/2 cup hot water and keep cooking.
4. Add the broccoli
Stir in the broccoli florets and cook 2 to 4 minutes more, until they are tender but still bright green.
5. Finish with chicken and cheese
Return the chicken and any juices to the pot, then stir in the Parmesan until the sauce looks creamy and glossy. Taste, and add salt and pepper if needed. Serve hot with extra Parmesan.
How to Serve
This pasta is rich, so a fresh or crisp side balances it well. Serve it with a light antipasto chickpea salad for tang, or tear into warm air fryer tortilla garlic bread to catch every bit of sauce. Roasted broccolini with tahini sauce adds another green side, and a tray of roasted vegetables works well for a bigger family meal.
How to Store and Reheat
Refrigerate leftovers within 2 hours in an airtight container and eat them within 3 to 4 days. Cream sauces thicken in the refrigerator, so the pasta will look drier the next day.
Reheat in a skillet over low heat with a splash of milk or water, stirring until the sauce loosens and the dish is steaming hot. In the microwave, add a spoonful of liquid, cover, and heat in short bursts, stirring between each. Reheated chicken should reach 165 degrees F. This dish does not freeze well, because cream sauces can separate and the noodles turn soft.
Tips and Variations
A thermometer is the easiest way to know the chicken is safe. Utah State University Extension shows the technique in its chicken spinach skillet recipe, which cooks chicken to 165 degrees F in a single pan, just like this dinner.
Add two cloves of minced garlic or a small diced onion to the pot after the chicken comes out for extra flavor. Shrimp or sliced mushrooms can replace the chicken, and spinach or bell peppers can join the broccoli. Use a skillet with a lid if you want the pasta to cook a little faster, and keep stirring so the noodles do not clump. A pinch of red pepper flakes adds gentle heat.
FAQ
Can I use other pasta instead of fettuccine?
Yes. Penne, rotini, or linguine all work. Check the package time and add a little more water if the pasta needs longer.
Why is my sauce too thick or too thin?
If it is too thick, stir in a splash of hot water. If it is too thin, simmer a few more minutes, since the starch from the pasta keeps thickening it as it cooks.
Can I use frozen broccoli?
Yes. Add frozen florets straight to the pot, and cook until they are hot and tender. They release a little extra water, so the sauce may be slightly thinner.
Can I make homemade Alfredo for this?
Yes. Use about 1 cup of a thick homemade Alfredo in place of the jarred sauce, and keep the water the same.
How do I stop the pasta from sticking?
Use a large, wide pot, break the noodles in half, and stir often, especially in the first few minutes of simmering.
One Pot Chicken Broccoli Alfredo with Fettuccine
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts about 2, diced into bite size pieces
- salt and pepper to taste
- 2 ½ cup water
- 1 cup Alfredo sauce
- 8 oz fettuccine broken in half
- 2 cup small broccoli florets
- ¼ cup grated Parmesan plus more for serving
Instructions
Cooking
- Heat the olive oil in a large, deep skillet or pot over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, 165 degrees F. Move it to a plate and cover.
- Pour the water and Alfredo sauce into the pot, scraping up the browned bits, and bring to a boil.
- Add the broken fettuccine, reduce the heat to a gentle simmer, and cook 12 to 14 minutes, stirring often, until the pasta is nearly tender and the sauce has thickened. Add 1/4 to 1/2 cup hot water if the pasta is firm and the pot looks dry.
- Stir in the broccoli and cook 2 to 4 minutes more, until tender and bright green.
- Return the chicken and juices to the pot, stir in the Parmesan until creamy, season to taste, and serve hot with extra Parmesan.
