One Pot Chicken Broccoli Alfredo Pasta

This One Pot Chicken Broccoli Alfredo Pasta is the ultimate weeknight dinner—creamy, garlicky, and packed with flavor. Bite-sized chicken pieces are seasoned and pan-seared with garlic, then simmered in chicken stock and cream. As the pasta cooks right in the sauce, it absorbs all the richness. Toss in fresh broccoli and a trio of cheeses—Parmesan, mozzarella, and cream—for a comforting, cheesy finish. It’s all made in one pot for minimal cleanup and maximum flavor.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 3 bowls

Calories: 1,193 kcal per serving

Ingredients

3 tablespoons - unsalted butter
1 tbsp - olive oil
4 cloves - garlic
2 - boneless skinless chicken breasts
½ tsp - salt
½ tsp - black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ tsp - paprika
½ tsp - dried basil
24 ounces - chicken stock
1 cup - heavy cream
12 ounces - pasta
10 ounces - broccoli florets
¾ cup - grated Parmesan cheese
½ cup - shredded mozzarella cheese
Extra Parmesan
extra black pepper

Instructions

In a large pot over medium heat, melt butter and olive oil. Add minced garlic and sauté for 1–2 minutes until fragrant.
Season chicken with salt, pepper, garlic powder, onion powder, paprika, and basil. Add to the pot and cook until browned and cooked through.
Pour in chicken stock and heavy cream. Stir and bring to a simmer.
Add pasta and stir to coat. Simmer uncovered, stirring occasionally, for 10–12 minutes until pasta is mostly cooked.
When pasta is nearly done, stir in broccoli florets. Continue cooking until broccoli is tender and liquid is mostly absorbed.
Reduce heat and stir in Parmesan and mozzarella. Mix until melted and creamy.
Add a splash of cream or broth if needed to loosen the sauce. Serve hot, topped with more Parmesan and black pepper.

Nutrition