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Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo
Image Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 servings
Category
Pasta
Poultry
Course
Lunch
Main Dish
Preparation Method
Cook
Sources
YankeeMagazine.com

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. 

Ingredients
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) cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare linguine according to package directions. Add broccoli during the last 4 minutes of cooking. Drain linguine and broccoli.
  2. In a skillet over medium heat, melt butter. Add chicken and cook until well browned, stirring often.
  3. Add soup, milk, Parmesan, pepper, linguine, and broccoli to skillet.
  4. Cook until mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan.

 

 

About The Author

The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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