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Chicken and Broccoli Alfredo

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 servings
Category
Pasta
Poultry
Course
Lunch
Main Dish
Preparation Method
Cook
Sources
YankeeMagazine.com

This Chicken and Broccoli Alfredo recipe is perfect for a busy weeknight. It’s got everything—protein, vegetables, and a creamy taste everyone loves.

You can substitute spaghetti or fettuccine for the linguine in this recipe. If you want a richer dish, substitute cream for milk. 

Ingredients
1/2 pound linguine
1 cup fresh or frozen broccoli florets
2 tablespoons (1/4 stick) butter
1 pound skinless, boneless chicken breast, cut into 1-1/2-inch pieces
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper

Instructions

  1. Prepare linguine according to package directions. Add broccoli during the last 4 minutes of cooking. Drain linguine and broccoli.
  2. In a skillet over medium heat, melt butter. Add chicken and cook until well browned, stirring often.
  3. Add soup, milk, cheese, pepper, linguine, and broccoli to the skillet. 
  4. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan.

 

 

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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