Years ago, my cousin graduated from a Chef’s program and my mother invited him to our house to come show off his newly acquired culinary skills. We had a packed house that night and everyone was eager to see what the first chef in our family would serve. Each course was exceptional but the one thing everyone raved about that night was the Fettucine Alfredo he served alongside a perfectly cooked filet mignon.
“What is your secret?”, all the relatives asked.
He hopped back into the kitchen and with a big grin on his face, came out holding a can of Campbell’s Cream of Mushroom soup.
Needless to say, I’ve carried that little story with me for years now because it taught me that sometimes short cuts in the kitchen make the best meals. That’s why I was super excited to make this Campbell’s Chicken and Broccoli Alfredo. I knew it would be delicious. In fact, I was so confident it would be amazing that we saved this recipe for Christmas Eve.
Please keep in mind that our Christmas Eve was of the less traditional variety since we were RV’ing in Fort Myers, Florida. I needed our Christmas Eve meal to be three things. It needed to not require a ton of ingredients, it needed to be simple to prepare and it needed to be delicious. This recipe hit every mark.
This particular recipe will be on a regular rotation in my kitchen now.
Easy Chicken & Broccoli Alfredo
- 10 oz fettucine
- 3 cups broccoli florets
- 2 tbsp butter
- 4 boneless skinless, chicken breasts, cubed
- 1/4 tsp salt and ground black pepper
- 3 cloves garlic minced
- 1 can CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
- 1/2 cup 1% milk
- 1/3 cup sundried tomatoes chopped
- 2 tbsp fresh basil chopped
- 1/4 cup Parmesan cheese
Cook fettuccini according to package directions. Add the broccoli during the last 2 minutes of cooking. Drain and set aside.
Meanwhile, heat butter in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook, stirring often, for 5 minutes or until golden brown. Add garlic and cook for 1 minute or until fragrant.
Add soup, milk and fettuccini with broccoli. Cook, stirring often, until heated through. Stir in sundried tomatoes and basil. Serve with Parmesan cheese.
We grilled our chicken a day ahead for this recipe. Then diced into pieces and warmed slightly in a pan with olive oil before adding to fettucine mixture.