One Pan Chicken Broccoli Alfredo Pasta

 

 

 

I hope you will forgive me for sharing another chicken recipe with you today.  To be honest, I have been feeling very poorly for the past week, and I have had to dig into the archives for this one.  

This is a recipe which I had cooked and photographed while I was still in the UK, but never had time to share.  I thought I would share it with you today. I hope you don't mind. Oh, I know you won't because I have the nicest readers in the world.

I had really hoped that I would have started feeling better by now, but there you go. It is what it is, and whilst I am feeling somewhat better, I obviously still have a ways to go. 

 

I am a huge fan of one dish suppers. One pan meals. Main dishes that you can cook all in one pan without having to cook things separately.  This Chicken Broccoli Alfredo Pasta Recipe is one such supper.

Its incredibly easy to make. Almost everything just gets stirred together in a skillet and cooked, with the broccoli being added at the last so as not to overcook it.  

I don't know about you, but for myself, I do not like overcooked broccoli at all!  It can make a broccoli hater out of even the staunchist broccoli lover! 

 

This chicken and broccoli pasta dish makes for a really quick weeknight supper that the whole family can and will enjoy. 

With plenty of tender pieces of chicken, penne pasta, crispy tender broccoli florets and a creamy white cheesy sauce that can be as high or as low fat as you like. 

 

If you want to make it low fat use evaporated skim milk. If you don't care about the fat, use cream. Either way it is fabulously tasty! 

 

WHAT YOU NEED TO MAKE ONE PAN CHICKEN BROCCOLI ALFREDO PASTA

Its actually a very short list. Its also fairly economical because it helps a small amount of chicken to go a long way! 

• 1 tsp olive oil
• 2 large boneless, skinless chicken breast halves, cut into chunks (at least 6 ounces each)
• 1 tsp garlic Italian seasoning mix
• 1 3/4 cup (420ml) of well flavored chicken stock
• 1 cup (240ml) of single cream (can use evaporated milk)
• 1/2 pound (225g) uncooked penne pasta
• 1/2 head of broccoli, cut into florets and blanched until crispy tender
• 1 cup (180g) finely grated Parmesan cheese
• more grated Parmesan cheese to serve

 

If you don't have chicken breasts you can also use boneless chicken thighs. Just make sure you trim them well. They will also take a bit longer to cook through.

I have used chicken tenders in the past as well, cut into chunks.  Delicious! 

As I said you can use either cream or evaporated milk. As I recall I used evaporated milk. Both work equally as well, and you really cannot taste the evaporated milk. 

I always make my own seasoning mixes. You can find an extensive list here.  If you wish to make your own Garlic Italian Seasoning, you can do this:  Mix together 3 TBS dried basil, 3 TBS dried oregano, 3 TBS dried parsley, 1 TBS garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1/4 tsp black pepper, 1/4 tsp red pepper flakes. Store in an airtight container out of the light for up to 6 months.

It really does have a lovely flavor. 

I used Penne Pasta. I cannot speak for how long it will take to cook any other pasta shapes. You will need to play it by ear.  You want to use a tubular pasta that will hug the sauce and whose shape will work well with the other ingredients.

Feel free to use frozen broccoli but bear in mind it will cook much faster than fresh broccoli and the flowery bits have a habit of knocking off of the stems, so it won't be as aesthetically pleasing. 

There is no real flavor replacement for the Parmesan cheese. Pecorino perhaps.  Alfredo and Parmesan are synonymous.  Parmesan is Alfredo.  

As is garlic which is why you want Garlic Italian Seasoning. If you don't have a Garlic Italian Seasoning, add some garlic powder when you add the other seasoning.  NOT SALT.  Powder.  About 1/4 to 1/2 tsp should do the trick.

 

HOW TO MAKE ONE PAN CHICKEN BROCCOLI ALFREDO PASTA

As I said, nothing could be quick or easier.  

Heat the oil in a large skillet with a lid. Add the chicken breast pieces and cook, stirring frequently until lightly browned and cooked through.

Add the Italian seasoning, broth, and milk. Bring to the boil. Stir in the pasta. Reduce to a slow simmer and cook for 15 to 20 minutes, covered, stirring occasionally.

Add the broccoli during the last five minutes of cooking.

Stir in the Parmesan cheese to melt. Taste and adjust seasoning as required. Serve hot, accompanied with more grated Parmesan for sprinkling on top.

 

Since there is a nice amount of broccoli in this you may not want to serve another cooked vegetable alongside, but I can tell you that a nice tossed salad and some crusty bread to mop up all that sauce would not go amiss!

Quick and easy?  Check!  No fuss no muss?!  Check!  All in one pan making for less to clean up?  Check!  Simple and delicious?  Check!

This is one recipe and mid week supper that ticks all my boxes. I hope you will want to try it for yourself!

 

As a fan of one pan suppers myself, I can highly recommend the following: 

ONE PAN CHEESY SAUSAGE PASTA- Cheesy, creamy, spicy and savory this one pan midweek supper has it all going for it! Prepare yourself to fall in love because this quick and simple recipe is destined to become a favorite! With its savory smoked sausage and creamy cheesy sauce, garlic, mushrooms, tomatoes, peppers and onions, this one pan pleaser is destined to become a meal that you will want to put on repeat in your kitchen.

CHEESY TUNA SKILLET PASTA - This Cheesy Tuna Pasta is just like your favourite Tuna Casserole, except it is cooked in a skillet.  Amazingly there is no need to cook the pasta first. The pasta cooks right in the pan with everything else. This also helps to cut down on the washing up! I am all for that!

MARTHA STEWARTS ONE PAN PASTA - This simple dish is a real favorite in my house.  With spaghetti, cherry tomatoes, onions, garlic, and basil, it has beautiful flavors. A bit of heat from some crushed chilis. It makes its own sauce in about 9 minutes! You can't go wrong!

One Pan Chicken Broccoli Alfredo Pasta

Yield: 4

Author: Marie Rayner

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

This is a delicious way to spread out a small amount of chicken. Rich and delicious.

Ingredients

• 1 tsp olive oil
• 2 large boneless, skinless chicken breast halves, cut into chunks (at least 6 ounces each)
• 1 tsp garlic Italian seasoning mix
• 1 3/4 cup (420ml) of well flavored chicken stock
• 1 cup (240ml) of single cream (can use evaporated milk)
• 1/2 pound (225g) uncooked penne pasta
• 1/2 head of broccoli, cut into florets and blanched until crispy tender
• 1 cup (180g) finely grated Parmesan cheese
• more grated Parmesan cheese to serve

Instructions

1. Heat the oil in a large skillet with a lid. Add the chicken breast pieces and cook, stirring frequently until lightly browned and cooked through.
2. Add the Italian seasoning, broth, and milk. Bring to the boil.
3. Stir in the pasta. Reduce to a slow simmer and cook for 15 to 20 minutes, covered, stirring occasionally.
4. Add the broccoli during the last five minutes of cooking.
5. Stir in the Parmesan cheese to melt. Taste and adjust seasoning as required.
6. Serve hot, accompanied with more grated Parmesan for sprinkling on top.

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