One Pot Chicken Broccoli Alfredo with Fettuccine
Diced chicken is browned, then fettuccine simmers in water and Alfredo sauce with broccoli for a creamy one pan dinner.
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.
Notes
Cut the broccoli into small florets so it cooks quickly. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, reheating to 165 degrees F. Nutrition values are an estimate.