Go Back
- 1 pound boneless, skinless chicken breasts - 2 cups broccoli florets - 2 cups fresh spinach - 8 ounces fettuccine or gluten-free pasta - 2 cups heavy cream - 1 cup grated Parmesan cheese - 3 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste - Optional: Red pepper flakes for added heat

One-Pan Chicken Alfredo with Broccoli and Spinach

Discover the ultimate comforting dish with Creamy One-Pan Chicken Alfredo featuring broccoli and spinach. This delicious recipe combines tender chicken and vibrant veggies in a rich, homemade Alfredo sauce, all cooked in just one pan for easy cleanup. It's perfect for busy weeknights, offering a nutritious and satisfying meal that the whole family will love. Elevate your dinner routine with this flavorful, wholesome dish that's sure to impress!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts (approximately 1 pound), cut into bite-sized pieces

2 tablespoons olive oil

3 cloves garlic, finely minced

1 cup chicken broth

1 cup heavy cream

8 ounces fettuccine pasta (or your favorite pasta type)

1 cup broccoli florets

2 cups fresh spinach leaves

1/2 cup grated Parmesan cheese (plus additional for serving)

Salt and freshly ground black pepper, to taste

1/2 teaspoon red pepper flakes (optional for added heat)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Chicken: In a large skillet over medium heat, warm the olive oil until shimmering. Add the diced chicken breast pieces and season generously with salt and pepper. Sauté for about 6-8 minutes, or until the chicken is golden brown and completely cooked through. Remove the chicken from the skillet and transfer it to a plate; set aside.

    Make the Alfredo Sauce: In the same skillet, add the minced garlic and sauté for approximately 30 seconds, or until fragrant but not browned. Carefully pour in the chicken broth and heavy cream, stirring continuously to combine the ingredients. Increase the heat slightly to bring the mixture to a gentle simmer.

      Cook the Pasta: Add the fettuccine pasta to the skillet, ensuring it is well submerged in the sauce. Cook according to the package instructions, which is usually about 10 minutes, stirring occasionally. If the sauce becomes too thick during cooking, add extra chicken broth or a splash of water to achieve your desired consistency.

        Add the Vegetables: When the pasta has about 4 minutes left to cook, add the broccoli florets to the skillet. Stir gently and allow them to steam and cook until they are bright green and just tender but still crisp.

          Combine Everything: Once the pasta is cooked al dente and the broccoli is tender, fold in the fresh spinach and the cooked chicken. Allow the spinach to wilt down for about 1-2 minutes. Stir in the grated Parmesan cheese and red pepper flakes (if using), mixing well until the cheese has melted, and the sauce is beautifully creamy.

            Adjust and Serve: Taste the dish and adjust the seasoning with additional salt, pepper, or more cheese to your preference. Serve the creamy chicken Alfredo hot, garnished with a sprinkle of chopped parsley and extra Parmesan cheese on top for a delightful finishing touch.

              Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings

                - Presentation Tips: For an added touch, serve the pasta in individual bowls topped with a few more spinach leaves and a sprinkle of red pepper flakes for color and flavor. A slice of garlic bread on the side makes a perfect accompaniment!