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 preparing the sauce
1 Wooden Spoon or Spatula For stirring and tossing ingredients
1 Measuring Cups and Spoons For accurate ingredient measurement

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

For enhanced flavor, consider searing the chicken with a finely minced garlic clove. Ensure the chicken pieces are uniformly cubed for even cooking and avoid overcrowding the pan to achieve a proper sear rather than steaming. While the recipe uses a condensed soup for convenience, a pinch of freshly grated nutmeg can elevate the creaminess of the sauce. Always aim for al dente linguine and avoid overcooking the broccoli to maintain a vibrant color and pleasant texture. Finish with a generous amount of freshly grated Parmesan and a sprinkle of fresh parsley for aroma and visual appeal. Adjust seasoning with salt and pepper to taste before serving.