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Broccoli Chicken Fettuccini Alfredo

Read Reviews (191)

"This is a simple recipe that is very good. Broccoli lends an added shade and taste of 'vitamin green' to a classic chicken and pasta dish." — Brenda Loop

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Original recipe makes 4 servings Change 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

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Directions

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.

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Reviews More Reviews

Most Helpful Positive Review

Apr 17, 2005

We double the recipe and exchange one of the cans of cream of mushroom soup with cream of chicken to give it added flavor

—LORCA

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Most Helpful Critical Review

Jul 27, 2003

I thought that the bad ratings were being pretty harsh considering all the great reviews that this recipe received, so I decided to try it. To my disappointment I kind of agreed with the negative reviews more than the positive ones. The smell of the dish is very difficult to handle, I just kept thinking it's going to taste wonderful, so we'll get past this smell, but it didn't happen. It left a bad after taste in our mouths and actually, not a very pleasant first taste. My husband said it was alright, but he wouldn't recommend us trying it again. Maybe I did something wrong in making it, I was pretty sad that it didn't work out, I was excited about trying a new recipe. Oh well, maybe next recipe will be better.

—HRBAILIE

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272 Ratings

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Aug 08, 2003

Excellent Recipe. This was a very easy and delicious supper, that looked like it came from a restaurant. I doubled the chicken and sauteed it in garlic butter. I will make this frequently. Thanks Brenda!!

—milk_an_honey

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Dec 03, 2003

This is terrific and easy! I added more chicken (1 pound total) because I want more protein in my family's diet. I also added more broccoli (2-3 cups total) to make this a complete, one dish meal. The kids loved it!

—LESTER68

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Dec 03, 2003

It's good and super easy. I used frozen carrots and broccoli. This recipe is from the campbells cookbook.

—Flaquita

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Dec 03, 2003

Pretty good. I used frozen chopped broccoli and it turned out fine. With the mushroom soup, I don't think it tastes like true alfredo sauce, but we liked it anyway.

—tracylynn

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Dec 03, 2003

Yummy! My whole family had seconds, I am glad that I had tripled the recipe. Thanks Brenda!

—IREGIJI

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Dec 03, 2003

My husband said it was very good and I should make it again. Very easy to prepare. Added extra salt, garlic and a little pepper to spice up the taste some. Worked out well.

—TJWILL

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Nutrition

Calories
417 kcal
21%

Carbohydrates
49.7 g
16%

Cholesterol
44 mg
15%

Fat
15.5 g
24%

Fiber
2.5 g
10%

Protein
21.1 g
42%

Sodium
727 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Broccoli Chicken Fettuccini Alfredo

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 417
Calories from Fat: 139

% Daily Value *
Total Fat 15.5g 24 %
Saturated Fat 7.2g 36 %
Cholesterol 44mg 15 %
Sodium 727mg 29 %
Potassium 358mg 10 %
Total Carbohydrates 49.7g 16 %
Dietary Fiber 2.5g 10 %
Protein 21.1g 42 %
Sugars 4.9g
Vitamin A 9 %
Vitamin C 33 %
Calcium 23 %
Iron 30 %
** Thiamin 7 %
Niacin 76 %
Vitamin B6 18 %
Magnesium 18 %
Folate 73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.