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Skillet Night
American Classics 3 min read

Skillet Chicken Alfredo Broccoli

Skillet chicken Alfredo broccoli cooks pasta, chicken, and broccoli in a creamy Parmesan sauce in about 35 minutes. Easy one-pan weeknight Alfredo dinner.

Skillet Chicken Alfredo Broccoli

Classic Alfredo usually means a separate pot of pasta and a cream sauce that breaks if you look at it wrong. This skillet browns bite-size chicken, then simmers short pasta and broccoli in the same pan with broth and cream until everything is coated and the broccoli is bright green.

You get restaurant comfort without the sink full of dishes. About 35 minutes, one 12-inch skillet, and Parmesan does the finishing work.

Ingredients

  • 1 Tbsp (15 ml) olive oil
  • 1 lb (454 g) boneless skinless chicken breasts or thighs, cut into ¾-inch pieces
  • ¾ tsp kosher salt, divided
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 2 Tbsp (28 g) butter
  • 4 garlic cloves, minced
  • 2½ cups (600 ml) low-sodium chicken broth
  • 1 cup (240 ml) heavy cream
  • 8 oz (227 g) short pasta (penne, rotini, or fettuccine broken in half)
  • 3 cups (270 g) broccoli florets
  • 1 cup (100 g) finely grated Parmesan
  • Pinch of nutmeg, optional
  • 2 Tbsp chopped parsley
  • Red pepper flakes, optional

Method

  1. Heat oil in a 12-inch skillet over medium-high. Season chicken with ½ tsp salt, pepper, and garlic powder. Cook 5–6 minutes until browned and cooked through. Transfer to a plate.
  2. Lower heat to medium. Add butter; when melted, add garlic and cook 30 seconds.
  3. Pour in broth and cream; scrape the pan. Stir in dry pasta and remaining ¼ tsp salt. Bring to a boil.
  4. Reduce heat to medium-low, cover, and simmer 8 minutes, stirring once.
  5. Stir in broccoli. Cover and cook 5–7 minutes more until pasta is tender and broccoli is crisp-tender. If the sauce looks tight early, add ¼ cup water.
  6. Return chicken. Remove from heat; stir in Parmesan and nutmeg if using until smooth. Finish with parsley and red pepper flakes.

Cook's note

Finely grated Parmesan melts cleaner than shredded. Do not boil hard after the cheese goes in — residual heat is enough. Thighs stay juicier if you tend to overcook breast meat.

What to serve with it

Garlic bread or a lemony green salad. The skillet is rich; something acidic on the side helps every bite stay interesting.

Make-ahead and leftovers

Best the day it is made. Leftovers keep 3 days; reheat gently with a splash of milk or broth so the sauce loosens. Freezing is possible for 1 month; expect softer pasta on thaw.

Troubleshooting

**Sauce too thick?** Stir in warm broth a splash at a time. **Pasta underdone?** Add ¼ cup liquid, cover, cook 3 minutes more. **Sauce broken?** Heat was too high with the cheese — whisk in a spoon of cream off heat.