Name: One-Pot Chicken and Broccoli Alfredo
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
Ingredients: 4 tablespoons (1/2 stick) unsalted butter; 1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces; Kosher salt and freshly ground black pepper; 1 small yellow onion, finely chopped; 2 cloves garlic, chopped; 1 pound broccoli florets (from 1 large head broccoli); 12 ounces penne (see Cook's Note); 1 cup heavy cream; 3 tablespoons Italian herb seasoning base; 1/2 cup panko breadcrumbs; 8 ounces cream cheese, cubed, at room temperature; 1/4 cup freshly grated Parmesan (about 1 ounce)

Directions

Watch how to make this recipe.

Heat 2 tablespoons of the butter in large wide pot over medium-high heat. Sprinkle the chicken with a pinch of salt and pepper. Add the chicken to the pot and cook, stirring occasionally, until it just starts to change color, about 2 minutes.
Add the onion and cook until tender and golden brown in spots, 3 to 4 minutes. Stir in the garlic and cook until softened, about 1 minute.
Add the broccoli, pasta, heavy cream, 2 tablespoons of the Italian herb seasoning base and 4 cups water and bring to a boil over medium-high heat. Lower to a simmer and cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.
Meanwhile, melt the remaining 2 tablespoons butter in a small skillet over medium heat. Stir in the remaining 1 tablespoon Italian herb seasoning base to combine. When the mixture is bubbling, add the panko and cook, stirring continuously, until golden brown and toasted, 2 to 3 minutes. Reserve in a small bowl for serving.
Remove the pasta from the heat and stir in the cream cheese and Parmesan until the cream cheese is melted and the mixture is combined. Don't worry if the sauce looks runny; it will thicken as it sits. Let sit, uncovered, for 5 minutes. Top with the toasted breadcrumbs.