One Pot Chicken & Broccoli Alfredo

5 from 1 vote

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I’ve been working on this recipe a few weeks and can hardly wait to share it with you all. I have a feeling it’s going to be a huge hit! Lot’s of protein, veggies, chesse, and flavor! You all know I’m a meal prep kind of gal so anything I can make in one pot is a life saver. No one loves to do ALL the dishes so using just one big pot makes life a little easier.

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I always use my 6 quart cast iron pot for this recipe. In fact, I use it for a lot of my one pot meals, including the famous Skinny One Pot Chili Mac & Cheese. I’ve been dying to order another one because they’re so dang cute and practical! I’ve had my eye on a white one and may have to just take the plunge and order it soon!

This recipe is great reheated the next day, which is always a concern for me. In fact, I feel like the flavors really soak in and it tastes even better reheated. Or maybe I’m just crazy, who knows? Also, don’t forget you can find all our most recent recipes in Myfitnesspal by searching Stay Fit Mom, followed by the recipe name. This one is in there and ready for you so get after it! Here’s a step by step look at how to make this simple recipe below.

I found these mini penne noodles at Smith’s, but any pasta will work. 10 ounces of pasta is 10 ounces of pasta so use what you like! Scroll down for printable recipe! I hope you all love this chicken and broccoli recipe as much as I do!

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5 from 1 vote

One Pot Chicken & Broccoli Alfredo

Servings: 8
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  • 2.5 pounds Boneless, Skinless, Chicken Breast, Cubed
  • 20 Ounces Broccoli Florets, Raw
  • 1 Medium Onion, Chopped (200g)
  • 0.5 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Minced Garlic
  • 10 Ounces Mini Penne
  • 2 Cups Water
  • 1 Chicken Bouillon Cube
  • 4 Tablespoons Butter
  • 1 Cup 2% Milk
  • 6 Original Creamy Swiss Laughing Cow Cheese Wedges
  • 3/4 Cup Shredded Parmesan Cheese, 84g
  • Pinch of Nutmeg
  • Salt & Pepper


  • In a large pot over medium heat cook the olive oil, onion, garlic, and cubed chicken.
  • Once chicken is cooked through and no longer pink in the middle, add the pasta, water, and Buillon cube. Stir well.
  • Immediately place the broccoli over the top and place your lid on. The broccoli will not be submerged in water. Cook on medium heat, 10-12 minutes or until pasta and broccoli are soft.
  • Remove from heat and stir in the butter, milk, cheese, a small pinch of nutmeg, and some salt and pepper!
  • Enjoy!


Easily log this in Myfitnesspal by searching Stay Fit Mom One Pot Chicken & Broccoli Alfredo


Serving: 350g, Calories: 422kcal, Carbohydrates: 37.5g, Protein: 36.2g, Fat: 14.6g, Fiber: 3.7g
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  1. I make this on a regular rotation for Sunday family dinner- always a big hit, only 1 pot, and not too intensive (hands on) NOR expensive. Tight budget so I add a salad and garlic bread to stretch it to 8 or 10 and Winner! Winner, Chicken Dinner 😊 (first time I made it I struggled with pasta, too, but now I make sure pasta on Bottom in liquid and it’s perfect!)

  2. Fabulous!! I only had 10oz of broccoli, but it’s zucchini season and I’m struggling to use it up so I added one of those! Honestly think it would have had too little liquid otherwise. I happened to have Garlic and Herb cheese…I enjoyed the extra garlic too. I’ll be making again soon- I’ve already sent the pin to both my sisters to try! So *SO* good. (And I hate cutting or handling chicken- but it was totally worth it)

    1. Yay Amy! I love that you adapted the recipe with what you had! Sounds delicious. Thanks for sharing your story with us!

  3. I was super hesitant that the penne wouldn’t cook without being fully covered with water, but I trusted the recipe anyway. It turned out amazing!!

    1. I made this many times to get it just right. I’m glad you trusted the recipe and it turned out so well! Thanks for coming back to share!

  4. My husband has been craving alfredo anything, but I am in prep and have not found anything that I can fit into my Macros. I would love to try this, but don’t see the serving size for the macros provided. Could you please let me know how many grams are per serving?!

  5. How exactly do you measure out the serving size on this if it’s all in one pot (as opposed to measuring the protein and carbs individually then putting it together) and you’re counting macros?

  6. So I usually don’t like to make recipes this big because I live alone and I find myself getting tired of things before they go bad. Then, I made your chili mac last week and wasted NONE of it. I had it for lunch and dinner most days. I just made this one tonight and oh my goodness it’s so amazing. Thanks for sharing such great, foolproof recipes! I’m very excited for tomorrow’s lunch!