Chicken and Broccoli Alfredo
Sam Jones/Quinn Brein
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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 pound linguine
1 cup fresh or frozen broccoli florets
2 tablespoons (1/4 stick) butter
1 pound skinless, boneless chicken breast, cut into 1-1/2-inch pieces
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
Prepare linguine according to package directions. Add broccoli during the last 4 minutes of cooking. Drain linguine and broccoli.
In a skillet over medium heat, melt butter. Add chicken and cook until well browned, stirring often.
Add soup, milk, cheese, pepper, linguine, and broccoli to skillet. Cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan.
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