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.
cost per recipe: $7.67
The price is determined by the national average.
tablespoon olive oil
pound boneless, skinless chicken breast, cut into strips
cups fresh or frozen broccoli florets (about 4 ounces) (buy pre-cut to save prep time)
cloves garlic, minced
jar (14.5 ounces) Prego® Homestyle Alfredo Sauce or Prego® Light Homestyle Alfredo Sauce
ounces (about 2 1/2 cups) uncooked penne pasta or whole grain penne pasta
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).
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).
Cook, uncovered, (keep at medium-high) until the penne is tender, stirring occasionally (the penne should be al dente at about 12 minutes).
Sprinkle with grated Parmesan cheese before serving, if desired.