chicken broccoli alfredo

One Skillet Chicken Broccoli Alfredo

Wendy Paul shares how to make the alfredo you know and love, but served up in one skillet with a veggie sidekick.

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Chicken Broccoli Alfredo Skillet


  • 1 lb. ground chicken
  • 3 cups frozen broccoli
  • 1 tsp. oregano
  • 1 tsp. garlic powder
  • 1/2 tsp. kosher salt
  • Pinch of red pepper flakes
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese
  • Green onions & fresh basil for garnish
  • Caulipower pasta or pasta of your choice


  1. In a large skillet, saute the ground chicken in some olive oil. Season with oregano, garlic, salt and red pepper flakes.
  2. Always season your meat before it’s browned. You will add more flavor.
  3. Cut the meat into small pieces with your spatula as it browns. Once the chicken is browned, add the frozen broccoli.
  4. Stir to combine. Cook for 4-5 minutes until the broccoli is tender and warmed through. Then add the chicken broth, cream and cheese. Bring to a simmer again. Stir occasionally, until sauce is nice and rich, thickened and broccoli is heated all the way through. Dice the green onions, and garnish with fresh basil.
  5. Cook your pasta of choice. You can also serve this with rice if you like. Dinner is served.

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