Chicken and Broccoli Alfredo
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Recipe courtesy of Amanda Neal for Food Network Kitchen

One-Pot Chicken and Broccoli Alfredo

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
You can have this comforting, kid-friendly pasta on the table in a flash and best of all, you don't even need to boil water first. Using an herb seasoning base in the creamy sauce and the crunchy breadcrumb topping packs the dish with texture and flavor. Juicy chicken and crisp-tender broccoli round out the meal—which is sure to be a hit with the whole family.



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Cook’s Note

Penne is ideal for this no-boil dish because it absorbs the cooking liquid evenly. We do not recommend substituting another shape pasta.