One-Pot Chicken Alfredo Penne
- Serves
- 6 servings
- Prep
- 8 min
- Cook
- 28 min
- Cost
- $19.00
- Nutrition
- 690 cal · 36g protein
- kid-favorite
- comfort-food
- one-pot
🍳 1 pan · Picky-eater safe bet: plain noodles · kept by 2 families
One-Pot Chicken Alfredo Penne is a Italian weeknight dinner that serves 6 and is on the table in about 36 minutes, for around $19 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 tbsp butter
- 1/2 count onion
- 1 tbsp minced garlic
- 1½ lb chicken breast
- 2 tsp Italian seasoning
- 16 oz penne
- 3 cups low-sodium chicken broth
- 2 cups heavy cream
- 1/2 cup grated Parmesan
- 12 oz broccoli florets
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Cut the chicken into bites and season with half the Italian seasoning, salt and pepper. Brown in the butter in a large pot over medium-high heat, 5 minutes, then add the diced onion and garlic for 2 minutes.
- Add the penne, broth, cream and the rest of the seasoning. Bring to a gentle boil, stirring so the pasta doesn't stick.
- Cover and simmer on low 12 to 14 minutes, stirring every few minutes, until the penne is tender and the chicken reaches 165°F. Add the broccoli for the last 5 minutes.
- Stir in the Parmesan until the sauce turns silky; loosen with a splash of broth if it gets thick, then serve.
- Picky eaters can have the penne and chicken plain, with the sauce and broccoli on the side.
- Make ahead: cut the chicken and dice the onion up to a day ahead and refrigerate. Leftovers keep 3 days; reheat with a splash of broth.
On the side: Garlic bread (10 min)
2 packages frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 36 g
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop