Chicken and Broccoli Alfredo

Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.

Print Recipe

Cook Time 20

Total Time 20

Course lunch/dinner

Cuisine Italian

Servings 4 people

Calories 1882.9 kcal

Equipment

1 Large Pot For cooking pasta and blanching broccoli.
1 Colander For draining pasta and broccoli.
1 Large Skillet For browning chicken and combining the sauce.
1 Cutting Board For preparing the chicken.
1 Chef's knife For cubing the chicken breast.

Ingredients

Main

½ 16 ounce package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless boneless chicken breast, cut into cubes
1 10.75 ounce can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Instructions

Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
Heat butter in skillet. Cook chicken until browned, stirring often.
Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese. Unknown

Notes

To elevate this quick Alfredo, consider sautéing a clove of minced garlic with the chicken for aromatic depth. When cooking the chicken, avoid overcrowding the skillet to ensure proper browning and tender results. Cook linguine to al dente, and add broccoli just until tender-crisp to maintain texture and vibrant color. The canned soup provides a convenient base, but for a richer, more authentic Alfredo, a touch of cream and freshly grated nutmeg can be incorporated with the milk. Gently heat the sauce mixture; avoid vigorous boiling, especially after adding Parmesan, to prevent separation. Finish with extra fresh Parmesan and a sprinkle of chopped parsley for enhanced flavor and presentation.