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Chicken and Broccoli Alfredo

Chicken and Broccoli Alfredo is an extremely quick and tasty pasta dish, that can be made with ingredients that most of us keep on hand. It's a great after work meal - you can make it faster than the pizza man can deliver.

Bread or rolls and a green salad will complement the pasta well, but if your salad bin is empty, remember you have your veggie included in the main dish!


  • 8 oz linguine
  • 1 cup broccoli florettes , fresh or frozen
  • 1 Tbls butter
  • 1 lb boneless, skinless chicken breasts
  • 1 can (10 ¾ oz) of Cream of Mushroom soup
  • ½ cup milk
  • ½ cup grated parmesan cheese
  • ¼ tsp ground pepper

  • Put a 4 quart or large pot of salted water on to boil.
  • While the water is coming to a boil, cut the chicken breasts into ¾ inch cubes. (I find kitchen shears extremely efficient for this.
  • Melt the butter in a large skillet.
  • Add the chicken cubes, and sauté until lightly browned and cooked through.
  • By now the water should be up to a boil. Put in the linguine, and cook to package directions for al dente.
  • Four minutes before the linguine should be done, add the 1 cup of broccoli to the boiling water.
  • While they finish cooking, finish your sauce.
  • To the chicken, add the can of soup, ½ cup milk, the parmesan cheese, and the pepper.
  • Heat through on low, stirring to mix well.
  • Drain the linguini and broccoli, and add it to the sauté pan.
  • Stir to mix well.
  • If your sauce has thickened more than you like, add a few tablespoons of the past water to thin
  • Enjoy!

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