One-Pan Chicken Alfredo

🥘 Ingredients

• Parmesan cheese
  ½
• broccoli florets
  16
• butter
  4
• chicken breasts
  24
• chicken stock concentrate
  2
• garlic
  2
• milk
  1
• olive oil
  4
• oregano
  ¼
• parsley
  ½
• pepper
• salt
• spaghetti
  12

🍳 Cookware

• large pan

1. 

   1

   Wash and dry all produce. Mince or grate garlic . Pick oregano leaves from stems; discard stems. Finely chop leaves. Finely chop parsley . Thinly slice chicken breasts into bite-sized strips and season with salt and pepper .

   garlic: 2, oregano: ¼, parsley: ½, chicken breasts: 24, salt, pepper
2. 

   2

   Heat a large drizzle of olive oil in a large pan or pot over medium-high heat. Add broccoli florets and cook, tossing, until bright green and tender, 4-5 minutes. (TIP: Add a splash of water if you’re having trouble getting broccoli to cook.) Season with salt and pepper. Remove from pan and set aside.

   olive oil: 4, broccoli florets: 16
3. 

   3

   Heat another large drizzle of olive oil in same pan over medium-high heat. Add chicken and cook, tossing occasionally, until browned all over, 4-6 minutes. Remove from pan and set aside with broccoli.
4. 

   4

   Melt 2 TBSP of butter in same pan over low heat. Add garlic and cook until fragrant, ⏱️ 30 seconds . Stir in chicken stock concentrate , a large pinch of salt, and 5 cups water, scraping up any brown bits on bottom, then add milk and spaghetti . Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until spaghetti is al dente and sauce is creamy, 15-20 minutes.

   butter: 4, chicken stock concentrate: 2, milk: 1, spaghetti: 12
5. 

   5

   Add broccoli, chicken, oregano, half the parsley, half the Parmesan cheese , and 2 TBSP butter to pan. Cook, tossing, until everything is warmed through, 1-2 minutes. Season with salt and pepper.

   Parmesan cheese: ½
6. 

   6

   Divide pasta between bowls. Garnish with remaining parsley and Parmesan and serve.