One-Pot Dinner • 35 Minutes • High Protein

One-Pot Chicken Broccoli Alfredo Protein Penne

Creamy protein penne cooked directly in chicken bone broth with broccoli, Parmesan, garlic, heavy cream, and tender chicken for approximately 43 grams of protein and 390 calories per serving.

43gProtein
390Calories
35Minutes
5Serving
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One-Pot Chicken Broccoli Alfredo Protein Penne

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 5

Behind the Recipe

My kids love this one because it tastes like creamy chicken Alfredo, but it is still simple enough for a normal weeknight. The chicken cooks first in the same pot, then the pasta cooks in chicken bone broth until the liquid is absorbed. A small amount of heavy cream and Parmesan finishes the sauce without needing a separate pot.

Ingredients

  • 20 ounces raw boneless skinless chicken breast, cut into bite-size pieces
  • Nonstick cooking spray
  • 8 ounces dry protein penne, such as Barilla Protein+
  • 3 cups chicken bone broth, such as Kirkland Signature
  • 2.5 cups broccoli florets, chopped into small bite-size pieces
  • 3 tablespoons heavy cream
  • 1/3 cup finely grated Parmesan cheese
  • 1 teaspoon minced garlic
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste

Instructions

  1. Heat a large deep skillet or Dutch oven over medium-high heat and coat it lightly with nonstick cooking spray.
  2. Season the chicken with half of the salt, half of the black pepper, and the granulated garlic. Cook until browned and fully cooked, then transfer the chicken to a clean bowl and set it aside.
  3. Lower the heat to medium. Add the minced garlic to the same pot and cook for about 30 seconds.
  4. Pour in the chicken bone broth and stir up the browned bits from the bottom of the pot.
  5. Add the dry protein penne. Bring it to a gentle boil, then reduce to a steady simmer and cook uncovered, stirring frequently so the pasta cooks evenly and does not stick.
  6. Add the broccoli during the final 4 to 5 minutes of the pasta's cooking time.
  7. When the pasta is tender and nearly all of the broth has been absorbed, reduce the heat to low and stir in the heavy cream and Parmesan until the sauce becomes creamy.
  8. Return the chicken and any juices from the bowl to the pot. Stir until the chicken is hot, then season with the remaining salt and black pepper.
  9. Remove the pot from the heat and let the pasta rest for 2 to 3 minutes before dividing it into 5 equal servings.

40/400 Notes

  • Use a wide pot and stir often because protein pasta can stick while it absorbs the broth.
  • If the pasta needs more liquid before it is tender, add water 2 tablespoons at a time rather than adding more cream.
  • Cut the broccoli into small pieces so it cooks during the final few minutes without becoming mushy.
  • The sauce thickens as it rests, so remove the pot from the heat while it still looks slightly loose.
  • Nutrition is approximate and will vary with the protein pasta, bone broth, Parmesan, and chicken brands used.