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Creamy One-Pot Chicken Alfredo Recipe Easy Homemade with Broccoli and Garlic Croutons

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A quick and easy creamy chicken Alfredo made in one pot with tender chicken, fresh broccoli, and crunchy garlic croutons. Perfect for cozy weeknight dinners with minimal cleanup.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 8 oz fettuccine or your favorite pasta
  • 2 cups fresh broccoli florets
  • 4 cloves garlic, minced
  • 3 tbsp unsalted butter, divided
  • 1 ½ cups heavy cream
  • 2 cups low-sodium chicken broth
  • 1 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • 2 cups cubed day-old bread
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning (optional)

Instructions

  1. Prep Ingredients (5 minutes): Chop chicken into bite-sized pieces and season lightly with salt and pepper. Cut broccoli into small florets, mince garlic, and cube day-old bread for croutons.
  2. Make Garlic Croutons (10 minutes): Preheat oven to 375°F. Toss bread cubes with olive oil, minced garlic, Italian seasoning, and a pinch of salt. Spread evenly on a baking sheet and bake for 8-10 minutes until golden and crisp. Set aside.
  3. Cook Chicken (7-8 minutes): Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken pieces, cooking until browned and cooked through, about 5-6 minutes. Remove chicken and set aside.
  4. Sauté Garlic and Start Sauce (2 minutes): Reduce heat to medium, add remaining 2 tablespoons of butter and minced garlic to the skillet. Stir for about 1 minute until fragrant but not browned.
  5. Add Liquids and Pasta (20 minutes): Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer. Add uncooked pasta in a single layer, pressing gently to submerge. Cook uncovered for about 12 minutes, stirring occasionally to prevent sticking.
  6. Add Broccoli and Chicken (5 minutes): When pasta is nearly tender, stir in broccoli florets and cooked chicken. Continue simmering until pasta is fully cooked and broccoli is bright green and tender-crisp.
  7. Finish with Parmesan (2 minutes): Stir in grated Parmesan cheese until melted and sauce is creamy. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve: Plate the pasta, topping each portion generously with garlic croutons.

Notes

Stir pasta regularly to prevent sticking. Use chicken thighs for juicier texture. Add garlic after chicken cooks to avoid bitterness. Garlic croutons add essential crunch and flavor. Broccoli can be substituted with asparagus or green beans. Use freshly grated Parmesan for best flavor. For dairy-free, substitute heavy cream and butter with alternatives and use nutritional yeast instead of Parmesan. For gluten-free, use gluten-free pasta or vegetable noodles.

Nutrition

Keywords: chicken alfredo, one-pot recipe, creamy pasta, broccoli, garlic croutons, easy dinner, weeknight meal

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