Chicken and Broccoli Alfredo

Photo Credit
Sam Jones/Quinn Brein
4 servings
Preparation Method

Chicken and Broccoli Alfredo

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This Chicken and Broccoli Alfredo recipe is perfect for a busy weeknight. It's got everything—protein, vegetables, and a creamy taste everyone loves.

You can substitute spaghetti or fettuccine for the linguine in this recipe. If you want a richer dish, substitute cream for milk. 

1/2 of a 1-pound package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into 1-1/2-inch pieces
1 can (10-3/4 ounces) Campbell's Condensed Cream of Mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

1. Prepare linguine according to package directions in a 3-quart saucepan. Add broccoli during the last 4 minutes of cooking. Drain linguine mixture well in a colander.

2. Heat butter in a 10-inch skillet over medium-high heat. Add chicken and cook until well browned, stirring often.

3. Stir soup, milk, cheese, black pepper and linguine mixture in skillet. Cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.