Community Recipe
from [psfreeman]

Chicken and Broccoli Alfredo

In just 30 minutes, you can serve this delectable dish, with a rich, satiny Alfredo sauce that coats chicken, broccoli and pasta. Spaghetti or fettuccine may be substituted for the linguine in this recipe. Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken. Serve with a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette and almond biscotti for dessert. Source: Campbell's Kitchen.

  • Yield: 4 servings ( Serving Size: about 1 3/4 cups each )
  • Prep time:10 Minutes
  • Cook time:20 Minutes


  • 1/2 of a 1-pound package linguine
  • 1 cup(s) fresh or frozen broccoli florets
  • 2 tablespoon(s) butter
  • 1 1/4 pound(s) skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
  • 1 10 3/4-ounce can(s) condensed cream of mushroom soup
  • 1/2 cup(s) milk
  • 1/2 cup(s) grated Parmesan cheese
  • 1/4 teaspoon(s) ground black pepper


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

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

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

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Chicken and Broccoli Alfredo recipe