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.
3 Comments for "One-Pan Chicken Alfredo"
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Submitted by Ygranero on Fri, 04/26/2019 - 10:07Such a good and easy recipe. Oh yeah and healthier! Every other recipe I see for alfredo sauce includes butter so I'm glad this one didn't. I'm more of an inexperienced cooker so I first I was worried why the consistency was a bit watery but if you let it cook that goes away.
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Submitted by AngMath on Thu, 08/16/2018 - 09:08My 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!
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Submitted by watkinbr on Wed, 12/27/2017 - 16:01I used to make chicken alfredo with the alfredo sauce in a can. But this tastes so much better - fresh and more flavor. AND healthier!