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One-Pot Chicken Alfredo

One-Pot Chicken Alfredo

with Parmesan, Fresh Oregano, and Broccoli

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Rated 3.3 / 4out of 3485 ratings
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Just when we thought our favorite alfredo dish couldn’t get any better, this one-pot game-changer came along. Cook the pasta in its sauce for a creamy dream come true - not to mention an infinitely easier clean-up.

Allergens:MilkWheat

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

2 clove

Garlic

¼ ounce

Oregano

4 ounce

Broccoli Florets

1 unit

Chicken Stock Concentrate

6 ounce

Spaghetti

(ContainsWheat)

1 box

2% Reduced Fat Milk

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

unit

Olive Oil

unit

Salt

unit

Pepper

unit

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3238.416 kJ
Calories774 kcal
Fat26 g
Saturated Fat13 g
Carbohydrate75 g
Sugar8 g
Dietary Fiber6 g
Protein62 g
Cholesterol171 mg
Sodium485 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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Prep
Prep
1

Wash and dry all produce. Mince or grate the garlic. Finely chop the oregano leaves. Thinly slice the chicken into bite-sized strips and season with salt and pepper.

Cook the chicken and broccoli
Cook the chicken and broccoli
2

Heat a drizzle of oil in a large pan over medium-high heat. Add the broccoli to the pan and cook, tossing, for 4-5 minutes, until softened and bright green. Add a splash of water, as necessary, to help. Season with salt and pepper, then remove from pan and set aside. Heat another drizzle of oil in the same pan over medium-high heat. Add the chicken to the pan and cook 2-3 minutes per side, until golden brown. Remove from pan and set aside with the broccoli.

3

Start the sauce: Heat 1 Tablespoon butter in the same pan over low heat. Add the garlic to the pan and cook for 30 seconds, until fragrant. Add the stock concentrate, a large pinch of salt, and 2 1/2 cups water to the pan. Scrape up any browned bits from the bottom of the pan.

Cook the pasta
Cook the pasta
4

Add ½ cup milk and the spaghetti to the pan. Bring to a boil, then reduce to a simmer for 15-20 minutes, until the pasta is al dente and liquid has reduced to a creamy consistency. TIP: If the liquid absorbs before the pasta is al dente, add a splash of water.

Toss
Toss
5

Add the broccoli, chicken, chopped oregano, half the Parmesan cheese, and 1 Tablespoon butter to the pan. Cook, tossing, for 1-2 minutes, until warmed through. Season with salt and pepper.

6

Serve: Divide the pasta between bowls and garnish with the remaining Parmesan cheese. Enjoy!