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One-Pan Chicken Alfredo

One-Pan Chicken Alfredo

with Parmesan, Fresh Oregano, and Broccoli

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If you’re like us, your mouth starts watering at the mere mention of spaghetti alfredo, and your mind races with visions of creamy sauce and noodles wrapped just so around the prongs of your fork. But what if we told you that our version also can be made with only one pan (read: SUPER easy cleanup)? If that doesn’t make you exclaim “sign me up,” we don’t know what will.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time50 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

12

Spaghetti

(ContainsWheat)

24

Chicken Breasts

16

Broccoli Florets

2

Chicken Stock Concentrate

2

Garlic

½

Parmesan Cheese

(ContainsMilk)

½

Parsley

1

Milk

(ContainsMilk)

¼

Oregano

Not included in your delivery

4

Olive Oil

4

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Calories800 kcal
Fat27 g
Saturated Fat12 g
Carbohydrate80 g
Sugar8 g
Dietary Fiber7 g
Protein62 g
Cholesterol150 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Mince or grate garlic. Pick oregano leaves from stems; discard stems. Finely chop leaves. Finely chop parsley. Thinly slice chicken into bite-sized strips and season with salt and pepper.

2

Heat a large drizzle of olive oil in a large pan or pot over medium-high heat. Add broccoli and cook, tossing, until bright green and tender, 4-5 minutes. (TIP: Add a splash of water if you’re having trouble getting broccoli to cook.) Season with salt and pepper. Remove from pan and set aside.

3

Heat another large drizzle of olive oil in same pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned all over, 4-6 minutes. Remove from pan and set aside with broccoli.

4

Melt 2 TBSP butter in same pan over low heat. Add garlic and cook until fragrant, about 30 seconds. Stir in stock concentrates, a large pinch of salt, and 5 cups water, scraping up any brown bits on bottom, then add milk and spaghetti. Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until spaghetti is al dente and sauce is creamy, 15-20 minutes.

5

Add broccoli, chicken, oregano, half the parsley, half the Parmesan, and 2 TBSP butter to pan. Cook, tossing, until everything is warmed through, 1-2 minutes. Season with salt and pepper.

6

Divide pasta between bowls. Garnish with remaining parsley and Parmesan and serve.