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Chicken & Broccoli Alfredo

Chicken & Broccoli Alfredo
  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 551 1 serving

You might think traditional Italian cooking with sauce made from scratch has to be time consuming, but not this Chicken & Broccoli Alfredo. The entire recipe, including the classic creamy cheese sauce, comes together in just a half hour. Bites of white meat chicken, tender broccoli florets, and delicate strands of linguine are coated in a rich cheese sauce with mushroom bits for extra savory flavor. If you can boil water, you can cook this homemade Chicken & Broccoli Alfredo recipe for a fast weeknight meal everyone will enjoy.

Ingredients

  • 8 ounces uncooked linguine or whole wheat linguine
  • 1 cup fresh or frozen broccoli florets
  • 2 tablespoons butter
  • 1 1/4 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Cream of Mushroom Soup
  • 1/2 cup milk
  • 1/2 cup Parmesan cheese

Instructions

  • Tips

    • Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.
    • Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.
    • Spanish-Inspired Tip: Reduce the chicken to 1/2 pound and omit the Parmesan cheese. Prepare as directed above. Stir 1/2 pound peeled cooked shrimp, 1/4 pound chorizo or ham, diced and 1 teaspoon paprika into the soup mixture.
    • Indian-Inspired Tip: Omit the Parmesan cheese. Substitute 3 cups cooked basmati rice and 3/4 cup cooked broccoli florets for the linguine and uncooked broccoli.  Stir 1 teaspoon curry powder and 1/2 teaspoon ground cumin in the skillet with the chicken. Sprinkle with toasted slivered almonds, if desired.
    • Asian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 package (6 ounces) rice noodles for the linguine. Prepare as directed above. Stir 1 tablespoon soy sauce, 2 cloves garlic, minced and 2 teaspoons minced fresh ginger root in the skillet and cook with the chicken
    • Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe.
    • Make more for a crowd!  Use 1 pound linguine, 2 cups broccoli, 3 tablespoons butter, 1 3/4 pounds chicken, one 22.6-ounce can soup, 1 1/4 cups milk  and 1 cup cheese.  Cook as shown above but use a 6-quart saucepot.
  • Step 1

    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.

  • Step 2

    Heat the butter in a large skillet over medium-high heat.  Season the chicken with salt and pepper.  Add the chicken and cook until well browned and done, stirring often.

  • Step 3

    Stir the soup, milk, cheese and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally.  Season to taste and serve with additional Parmesan cheese.

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Calories 551
Total Fat 18 g
Sat. Fat 7.8 g
Trans Fat 0 g
Cholesterol 109 mg
Sodium 829 mg
Total Carb 49 g
Dietary Fiber 1 g
Sugar 3 g
Added Sugars 0 g
Protein 45 g
Vitamin D 3 %DV
Calcium 17 %DV
Iron 18 %DV
Potassium 11 %DV
Calories 527
Total Fat 15 g
Sat. Fat 7.5 g
Trans Fat 0 g
Cholesterol 109 mg
Sodium 763 mg
Total Carb 50 g
Dietary Fiber 1 g
Sugar 3 g
Added Sugars 0 g
Protein 44 g
Vitamin D 3 %DV
Calcium 17 %DV
Iron 18 %DV
Potassium 11 %DV
Calories 533
Total Fat 15 g
Sat. Fat 7.5 g
Trans Fat 0 g
Cholesterol 109 mg
Sodium 558 mg
Total Carb 51 g
Dietary Fiber 1 g
Sugar 4 g
Added Sugars 0 g
Protein 44 g
Vitamin D 3 %DV
Calcium 17 %DV
Iron 18 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.