Broccoli Chicken Fettuccini Alfredo

A shortcut sauce of cream of mushroom soup with Parmesan and milk over chicken and broccoli.

Rated 4.2 from 199 votes

Prep Time

Total Time

Servings

4 servings

1/2 pound dry fettuccine pasta

1 cup fresh chopped broccoli

2 tablespoons butter

1 skinless, boneless chicken breasts

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk

1/2 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.

Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.

Broccoli Chicken Fettuccini Alfredo

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Instructions

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