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One-pot chicken Alfredo skillet with penne and Parmesan

One-Pot Chicken Alfredo Skillet

Chicken and pasta simmered together in broth and milk, then finished with Parmesan for a creamy Alfredo made in one skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breast cut into bite-size pieces
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 2 cups chicken broth
  • 1½ cups whole milk
  • 8 ounces penne or other short pasta
  • ¾ cup grated Parmesan plus more for serving

Method
 

  1. Season the chicken with the salt and pepper.
  2. Melt the butter in a deep 12-inch skillet over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring now and then, until browned and cooked through.
  3. Add the garlic and cook for 30 seconds.
  4. Pour in the broth and milk and stir in the pasta. Bring just to a boil, then reduce the heat to medium-low.
  5. Simmer uncovered for 12–14 minutes, stirring often, until the pasta is tender and the sauce has thickened. Add a splash of broth if the pan gets dry before the pasta is done.
  6. Remove from the heat and stir in the Parmesan until melted. Let it sit for 2 minutes, then serve.

Notes

  • Add 2 cups of small broccoli florets during the last 4–5 minutes of cooking.
  • For a richer sauce, replace ½ cup of the milk with half-and-half.
  • A pinch of nutmeg or ½ teaspoon of Italian seasoning adds extra flavor.