One Pot Creamy Chicken Alfredo with Broccoli
Few skillet meals are as satisfying or as easy to make as this recipe for Creamy Chicken Broccoli Alfredo, made in one pot in just 30 minutes. Bite-sized pieces of broccoli and chicken breast are simmered with penne pasta in a rich-tasting, creamy Alfredo sauce. For a fast weekday meal, this one pot chicken Alfredo skillet dinner is a winner, requiring only five ingredients you may already have on hand, and one pot for no-effort cleanup.
serves
4
people
Ingredients
cost per recipe: $7.67
The price is determined by the national average.
-
1
tablespoon olive oil
-
1
pound boneless, skinless chicken breast, cut into strips
-
2
cups fresh or frozen broccoli florets (about 4 ounces) (buy pre-cut to save prep time)
-
2
cloves garlic, minced
-
1
jar (14.5 ounces) Prego® Homestyle Alfredo Sauce or Prego® Light Homestyle Alfredo Sauce
-
3
cups water
-
8
ounces (about 2 1/2 cups) uncooked penne pasta or whole grain penne pasta
How to Make It
Step 1
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken, season with salt and pepper and cook until well browned, stirring occasionally (to prevent sticking- make sure the skillet and the oil are hot before adding the chicken).
Step 2
Add the broccoli and garlic and cook for 2 minutes, stirring occasionally. Stir in the sauce, water and uncooked penne and heat to a boil (press the penne down so that it cooks in the sauce mixture).
Step 3
Cook, uncovered, (keep at medium-high) until the penne is tender, stirring occasionally (the penne should be al dente at about 12 minutes).
Step 4
Sprinkle with grated Parmesan cheese before serving, if desired.
