Easy Chicken Alfredo with Broccoli - One Pan!
An easy chicken Alfredo recipe with broccoli that's made in ONE PAN and has far less calories than a traditional Alfredo. Does it seem too good to be true? It's not!
Ingredients
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- salt and freshly ground black pepper, to taste
- 1 or 2 cloves garlic, minced, about 1 or 2 teaspoons ((see note))
- 3 cups chopped fresh broccoli
- 1 pkg. (12 oz.) whole wheat rotini
- 2 cups low-sodium chicken broth
- 2 cups 2% milk
- ½ cup heavy (whipping) cream, warmed
- ¾ cup freshly grated Parmesan ((more for serving, if desired))
- ¼ cup minced fresh flat-leaf parsley
Directions
- 1
In a large, deep skillet that has a cover, heat butter and olive oil over medium-high heat. Add chicken and sprinkle with salt and pepper. Brown chicken until golden-brown on the outside and almost cooked through, about 5 minutes.
- 2
Add garlic and continue to cook, stirring for 1 to 2 minutes, or until fragrant.
- 3
Add broccoli, uncooked rotini, broth, and milk. Stir to combine. Cover, turn heat to high and bring to a boil. Reduce heat to medium-low and cook covered for 8 minutes, stirring every couple of minutes (to cook pasta evenly), or until pasta is al dente.
- 4
While the pasta is cooking, warm the cream up. Pour it into a measuring cup or microwave safe container. Heat it in the microwave at 50% power for a minute or so, or until warm. It doesn't have to be hot, just take the chill out.
- 5
Uncover and reduce heat to low. Add warmed cream, Parmesan, and parsley. Cook until Parmesan is melted and sauce has thickened slightly.
- 6
If desired, serve garnished with more cheese and parsley.