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Easy Chicken Alfredo
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A can of soup helps make a quick alfredo-style sauce in this easy dinner recipe. You can use fresh or frozen broccoli in it too.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
10 reviews
3 comments
ingredients
6 ounces fettuccine pasta
1 cup broccoli florets, fresh or frozen
2 tablespoons butter
1 pound skinless boneless chicken breast halves, cubed
1 can (10 ounce size) cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
directions
Cook the pasta as directed on the package. Add the broccoli to the cooking pasta during the last 4-6 minutes of cooking time. Drain the pasta and broccoli and set aside.
While the pasta is cooking, heat a skillet over medium-high heat. Add the butter. When melted, add the cubed chicken and cook, stirring often, until browned.
Stir the soup, milk, parmesan cheese, and black pepper into the skillet. Mix well.
Stir the pasta and broccoli into the skillet and mix until the pasta is completely coated in the sauce. Heat for 2-3 minutes.
Serve the easy chicken alfredo immediately.
recipe tips
Season the chicken with garlic powder, Italian seasoning, or other herbs before cooking for extra flavor.
To boost the creamy texture and rich flavor,
try stirring in a splash of heavy cream or a dollop of cream cheese just before serving.
Try different types of cheese in the sauce, such as Asiago or Pecorino Romano.
common recipe questions
Can I use a different type of pasta for this recipe?
Yes, you can use any type of pasta you like for this recipe. Linguine, spaghetti, penne, or rotini are all great options. Just be sure to adjust the cooking time according to the pasta package instructions.
Is there a substitute for cream of mushroom soup?
If you prefer not to use cream of mushroom soup, you can substitute it with cream of chicken soup for a different flavor. Or, you can make a simple homemade Alfredo sauce using butter, heavy cream, and Parmesan cheese melted together in a saucepan.
Can I add other vegetables besides broccoli?
This recipe is versatile, and you can add other vegetables such as peas, spinach, bell peppers, or mushrooms. Just cook or saute them as appropriate before adding them to the sauce.
How can I make this dish healthier?
To make a healthier version of this dish, you can use whole wheat pasta, low-fat milk, and a reduced-fat cream of mushroom soup. Also, incorporating more vegetables like spinach or zucchini can boost the nutritional content.
Can I make this recipe vegetarian?
To make this dish vegetarian, omit the chicken and add more vegetables or substitute with a plant-based protein like tofu or a meat substitute. Make sure the cream of mushroom soup is vegetarian (some brands may use chicken broth).
How can I thicken the sauce if it's too thin?
If the sauce is too thin, you can thicken it by simmering it for a few minutes longer to reduce the liquid. Also, you can mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce, then heat until it thickens.
Can I make this recipe ahead of time?
This recipe is best made at serving time, but if you need to make it ahead of time, prepare the sauce and pasta separately. Store them in the refrigerator and then combine and reheat gently on the stove, adding a little milk if the sauce has thickened too much in the fridge.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of milk to thin the sauce if necessary. Microwave reheating is also an option, but be sure to stir periodically to help it heat evenly.
tools needed
Large Pot: For cooking the pasta and broccoli. Make sure to use ample water when cooking pasta so it doesn't stick together.
Skillet: A large skillet for cooking the cubed chicken and preparing the sauce. It should be large enough to hold the sauce and cooked pasta.
Measuring Cups and Spoons: For measuring the broccoli, milk, Parmesan cheese, and black pepper.
Colander: To drain the cooked fettuccine and broccoli after boiling.
Pasta Spoon or Tongs: For stirring the pasta and broccoli when they are added to the skillet.
Cutting Board: For cutting the skinless boneless chicken breast halves into cubes before cooking.
Sharp Knife: To cube the chicken breast prior to cooking.
Wooden Spoon or Spatula: For stirring the ingredients in the skillet while cooking the chicken and combining it with the sauce.
what goes with it?
Garlic Bread: This crunchy, buttery side brings a texture contrast to the creamy pasta.
Caesar Salad: A light, refreshing salad with a zesty dressing complements the heaviness of the alfredo.
Sun-Dried Tomatoes: Tossing in some sun-dried tomatoes can add a tangy sweetness that contrasts beautifully with the creamy, savory sauce.
Grilled Shrimp: For an extra protein boost, adding some grilled shrimp can add a touch of smokiness for a surf and turf option.
Sauteed Spinach: Lightly sauteed spinach adds both color and nutrition while contributing a mild earthiness that complements the creamy alfredo nicely.
Pesto Drizzle: A swirl of basil pesto on top will not only add vibrant color but also provide a fresh, herbal contrast to the richness of the sauce.
Crushed Red Pepper Flakes: Adding a sprinkle of crushed red pepper flakes introduces a subtle heat that can elevate the dish, providing a nice kick without overpowering the creaminess.
nutrition data
444 calories, 15 grams fat, 37 grams carbohydrates, 38 grams protein per serving.
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see more chicken fettuccine recipes
reviews & comments
August 31, 2020
A great recipe I added mushrooms that I needed to use up. Tasted great!
April 3, 2020
easy to make and taste great will make again
August 17, 2018
half the chicken, twice the broccoli, pretty good, extra cheese on top when served. Second time I made it I used 3/4 cups of half/half, not bad either.
November 22, 2013
Very simple and tasted good. I used cream of chicken soup instead of cream of mushroom.
September 24, 2012
Easy and very good, next time I would not use as much chicken.
August 24, 2010
We used this recipe, scaled for 100 servings for our church free lunch today. Our changes: we used about 1/2 of the broccoli and canned carrot slices in place of the other half. We used penne pasta rather then the fettuccine so it would be easier to serve. It was delicious and we WILL make and serve it again.
August 28, 2009
Did this for a lunch dish with my girlfriends and they loved it. Just right and have already given the recipe to another friend. served it with sime garlic bread and Italian salad
February 22, 2008
Very easy to make, staple ingredients and kids love it!
February 14, 2008
Great and easy recipe for a yummy alfredo meal that can be done with ingredients on hand. This recipe is flexible enough to allow for substitutions, like shrimp instead of chicken. I gave this recipe four stars because I think a little more cheese is better - but that's more of a personal preference!
Can the mushroom soup be substituted for cream of brocoli or something? My son is illergic to mushrooms.
Looks like you could use any cream-based soup for this.
December 25, 2006
This is truly an easy recipe that tastes very good.
"Cook fettuccine noodles to desired doneness. Add broccoli the last 4 minutes. Drain well." The fettucine with the broccoli would be the "fettucine mixture"
Recipe states to add fettuccine mixture, but does not state what that is.