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One-Pan Chicken Alfredo

Ingredients

1
large chicken breast, cubed (about one cup)
2 Tablespoons
oil
2 Tablespoons
flour
1 3⁄4 cups
chicken broth
1 3⁄4 cups
nonfat or 1% milk
1 teaspoon
garlic powder
1⁄2 teaspoon
onion powder
1⁄2 teaspoon
dried basil
3 cups
dry penne pasta
2 cups
broccoli, chopped (fresh or frozen)
1 cup
grated parmesan cheese

Directions

1. In a skillet over medium-high heat, brown chicken in oil.
2. Add flour, broth, milk, spices and pasta to skillet and stir well.
3. Bring to a boil; cover; reduce heat; simmer until pasta is almost tender, stirring occasionally.
4. Add broccoli, cover, and cook until broccoli is tender.
5. Remove from heat and stir in cheese.
6. Refrigerate leftovers within 2 hours.

Photo of One-Pan Chicken Alfredo
Prep time: 30 minutes
Cooking time: 30 minutes
Makes: 7 cups
Nutrition Facts: View Label
Last updated: 09/17/18

2 Comments for "One-Pan Chicken Alfredo"

My kids love this recipe.  My oldest daugher has lactose intolerance so I use lactose free milk and set aside a portion for her before I add the cheese. I do like to dice a small onion and brown it with the chicken.

I recently recommeded it to my sister for an event where she taught 35 high school cross country runners how to prepare healthy foods.  She reported that they loved it; no leftovers could be found!

I used to make chicken alfredo with the alfredo sauce in a can. But this tastes so much better - fresh and more flavor. AND healthier!