This one-pot creation combines tender chicken, crisp broccoli, and a creamy alfredo sauce for a satisfying meal with minimal cleanup. The Prego sauce adds a surprising depth to the classic flavor profile.
You’ll love how this dish brings restaurant-quality results to your home kitchen. Simple ingredients and straightforward techniques ensure success every time.
Ingredients for Prego Chicken and Broccoli Alfredo
Pantry staples plus fresh broccoli and chicken make this one-pot meal shine with creamy richness.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Broccoli Florets 🥦 | 4 cups | Fresh or frozen, thawed |
| Prego Traditional Pasta Sauce 🍅 | 1 jar | 24 oz size recommended |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for richness |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated from block |
| Unsalted Butter 🧈 | 4 tbsp | Divided for cooking |
| Garlic Cloves 🧄 | 4 cloves | Minced for maximum flavor |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| Italian Seasoning 🌿 | 1 tsp | Dried blend works well |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Parmesan Cheese 🧀 | ¼ cup | Additional for garnish |
The chicken needs to stay tender, so buy fresh, not frozen—or thaw completely if using frozen. Costco has great pre-cut broccoli florets that save time. For the Prego, Traditional flavor works best here (the roasted garlic one’s good too). Heavy cream is non-negotiable for that restaurant-style richness. If you’re feeling fancy, grab Parmigiano-Reggiano from the cheese counter instead of pre-grated.
No Prego? Ragu or Newman’s Own in a pinch, but the tomato flavor’s more pronounced. Swap chicken for turkey cutlets—same cook time. Frozen broccoli works (thaw and drain well). Need it thicker? Add an extra 1 tbsp of flour. Dairy-free? Sub coconut cream for heavy cream, but the flavor changes a bit. The butter can be salted if that’s what you’ve got.
Leftovers keep 4-5 days in the fridge—reheat gently so the sauce doesn’t separate. Freezes well for 3 months (thaw overnight in the fridge). Broccoli gets softer after storage, but the flavor holds up. I like to portion it into containers for easy lunches.
Why You’ll Love This Recipe
- One Pot Magic: I toss everything in a single skillet—chicken, broccoli, Prego, cream, Parmesan—and walk away while it simmers.
- Rich & Creamy: The Prego sauce blends with heavy cream and Parmesan for a velvety alfredo that clings to every bite.
- Weeknight Hero: I’ve served this to picky kids and dinner guests alike, and both groups clean their plates.
- Leftovers Win: Honestly, it tastes even better the next day when the flavors meld, so I always double the batch.
Step-by-Step Instructions for Prego Chicken and Broccoli Alfredo
This one-pot method delivers a rich, creamy sauce with minimal cleanup and maximum flavor.
Step 1: Cook the Chicken and Broccoli
Heat 2 tbsp Unsalted Butter in a large pot or deep skillet over medium-high heat. Add the 1.5 lb Boneless Skinless Chicken Breasts cut into bite-sized pieces, seasoned with 1 tsp Salt and 0.5 tsp Black Pepper. Sear for 5-6 minutes until the chicken is golden brown and cooked through.
Remove the chicken and set aside. In the same pot, add the 4 cups Broccoli Florets and cook for 3-4 minutes until they turn bright green and slightly tender. Transfer to a plate with the chicken.
Step 2: Build the Creamy Alfredo Base
Melt the remaining 2 tbsp Unsalted Butter in the pot. Add the 4 cloves Garlic Cloves, minced, and sauté for 30 seconds until fragrant. Stir in 2 tbsp All-Purpose Flour and cook for 1 minute to remove the raw flour taste.
Slowly whisk in 1 cup Chicken Broth and 1.5 cups Heavy Cream, ensuring no lumps form. Bring to a gentle simmer and cook for 2-3 minutes until the mixture begins to thicken slightly.
Step 3: Incorporate Sauce and Cheese
Stir in the 1 jar Prego Traditional Pasta Sauce and 1 cup Parmesan Cheese. Reduce the heat to medium-low and let the sauce simmer for 3-4 minutes until it becomes smooth and creamy.
Season with 1 tsp Italian Seasoning and adjust the taste with additional salt or black pepper if needed. The sauce should coat the back of a spoon and have a velvety texture.
Step 4: Combine and Finish
Return the chicken and broccoli to the pot, stirring to coat everything evenly in the sauce. Cook for an additional 2-3 minutes until everything is heated through. The chicken should be tender, and the broccoli should be vibrant and perfectly cooked.
Garnish with the remaining 0.25 cup Parmesan Cheese and serve immediately. The dish should have a glossy, rich sauce that clings to every piece of chicken and broccoli.
Pro Tips For Making Prego Chicken And Broccoli Alfredo
- Sear the Chicken First: I learned this the hard way—browning the chicken in a hot pan before adding sauces locks in moisture and adds depth to the Prego base.
- Blanch the Broccoli: Toss broccoli florets in boiling water for 2 minutes, then shock in ice water to keep them crisp—no one likes mushy veggies in their alfredo.
- Temper the Cream: After burning a batch, I now slowly stir the heavy cream into the warm sauce to prevent curdling—cold cream straight in causes a split sauce.
- Grate Your Own Parmesan: Sounds like extra work, but pre-shredded cheese has anti-caking agents that make the alfredo grainy instead of silky smooth.
Common Mistakes When Making This Recipe
Overcooking the Chicken
Chicken breast dries out quickly, especially at medium-high heat. Sear for no more than 5-6 minutes total, then remove immediately. I always use a meat thermometer to confirm it hits 165°F internally. 🌡️
Skipping the Roux
The 2 tbsp flour and butter roux is essential for thickening your sauce. Cook it for 1 full minute to remove the raw flour taste. Without this step, your sauce will taste grainy and thin, not creamy.
Underseasoning the Sauce
Prego sauce needs a flavor boost. Taste before adding the chicken and broccoli back in. I often add an extra pinch of salt and Italian seasoning to balance the cream. The cheese will add saltiness too, so go slowly.
Crowding the Pot
Cook chicken in batches if needed to avoid steaming instead of searing. The same applies to broccoli—don’t overload the pot or it’ll turn mushy. A large, deep skillet or Dutch oven works best for this recipe.
Rushing the Simmer
Let the sauce simmer for the full 3-4 minutes after adding the Prego and cheese. This allows flavors to meld and the sauce to reach the perfect creamy consistency. Patience is key here!
Overcooking the Broccoli
Broccoli should be bright green and slightly crisp when you remove it. It’ll finish cooking in the sauce later. If you cook it too long initially, you’ll end up with sad, mushy florets. 🥦
Nutrition Facts
Frequently Asked Questions
Can I use frozen broccoli for this dish?
Yes, but thaw and drain it well first to prevent excess moisture in your sauce. Pat dry before cooking to ensure it sears properly in the 3-4 minutes.
What can I use instead of Prego?
Any tomato-based pasta sauce works, but avoid chunky varieties. Ragu or Newman’s Own are good substitutes, though flavors may vary slightly.
How do I make the sauce thicker?
Simmer longer to reduce or add an extra 1 tbsp of flour mixed with butter. Stir constantly to avoid lumps while it thickens.
Can I prepare this ahead of time?
Yes! Store in an airtight container for 4-5 days in the fridge. Reheat gently on the stove, adding a splash of cream if needed.
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