Easy Chicken & Broccoli Alfredo

Rich Alfredo may seem complicated to make, but it's a snap when you know this shortcut. A creamy cheese sauce tops chicken, fettuccine and fresh broccoli in 20 minutes flat.

Yield: 4 servings, 2 cups each
Recipe from Kraft Philadelphia

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 570
  • Cholesterol: 120mg
  • Fiber: 3g
  • Fat: 21g
  • Sodium: 500mg
  • Sugars: 9g
  • Saturated fat: 10g
  • Carbohydrate: 52g
  • Protein: 41g
  • Calcium: 25%


  • 1/2 pound fettuccine, uncooked
  • 2 cups fresh broccoli florets
  • 1/4 cup KRAFT Zesty Italian Dressing
  • 1 pound boneless skinless chicken breasts, cut into bite-size piece
  • 1-2/3 cups milk
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1/4 cup KRAFT Grated Parmesan Cheese
  • 1/2 teaspoon dried basil leaves


  1. COOK pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
  2. MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly; cook 1 to 2 min. or until sauce is well blended and heated through.
  3. DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly.
  5. KRAFT kitchens tips:
    Save 60 calories and 8g of fat, including 4g of saturated fat, per serving by preparing with KRAFT Lite Zesty Italian Dressing, fat-free milk and PHILADELPHIA Neufchatel Cheese.
    Substitute frozen peas, chopped red peppers or any of your favorite vegetables for the broccoli.
    Prepare using spaghetti.
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