One Pot Alfredo Chicken Breast Recipe

Do you get tired of using three different pans for a simple dish? If so, you'll love this simple chicken breast recipe with pasta, broccoli and alfredo sauce.

Ingredients:

1 lb boneless, skinless chicken breast, cut in bite size pieces

1 box (16 oz) shell pasta (or pasta of your choice)

1 jar alfredo sauce

1 bag (12 or 16 oz) frozen broccoli, optional

Directions:

Bring a large pot of water to boil. Add pasta and chopped chicken breast to the boiling water. (This allows the chicken to cook along with the pasta and prevents the need for a separate pan.) Boil for the suggested time on the pasta box. Stir occasionally. When chicken breast and pasta are cooked thoroughly, drain in a large strainer. Return the chicken breast and pasta to the pot. Add alfredo sauce, tossing to coat well. Sauce will warm while tossing or cook on low for approximately 2 minutes (longer if sauce was refrigerated). Stir frequently.

If using broccoli, add the broccoli to the chicken and pasta approximately 4 minutes before the end of the suggested cooking time for the pasta. When broccoli is tender, drain the mixture and add the sauce following the above directions.

Yield: 4 to 6 servings

Suggested side dishes:

This hearty chicken breast recipe looks great in a large serving dish garnished with cherry tomato slices and sprinkled with parmesan cheese. Guests will enjoy side dishes of Caesar salad and garlic bread. If the broccoli is not included in the recipe, consider serving it as a side dish. Other vegetable options are French cut green beans or snow peas.