Broccoli Chicken Fettuccine Recipe
Broccoli Chicken Fettuccine Recipe photo by Taste of Home
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Broccoli Chicken Fettuccine Recipe

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4.5 18 22
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I served this with Chive Garlic Bread from the April/May 2001 issue, and my finicky-eating, 6-year-old grandson absolutely loved it! —Elaine Mizzles Ben Wheeler, Texas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 4 ounces uncooked fettuccine
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 small onion, halved and sliced
  • 2 tablespoons butter
  • 4 garlic cloves, minced
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup chicken broth
  • 1-1/2 cups frozen broccoli florets, thawed
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

1-1/2 cup: 657 calories, 27g fat (12g saturated fat), 113mg cholesterol, 2200mg sodium, 60g carbohydrate (7g sugars, 7g fiber), 43g protein.


  1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer.
  2. Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine; add to chicken mixture and heat through. Sprinkle with cheese. Yield: 2 servings.
Originally published as Broccoli Chicken Fettuccine in Taste of Home December/January 2007, p59

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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wernerkl User ID: 1030248 116675
Reviewed Jun. 11, 2013

"I thought it tasted like the sauce mix you get with Tuna Helper. Doubled the recipe and it was very runny so I added another can of soup and lots and lots of shredded cheese and flour to thicken. My toddler liked it but it would not make it again."

chica4christ00 User ID: 3221277 116674
Reviewed Jun. 29, 2012

"This was pretty good. Easy to make and I have most of these ingredients on hand all of the time, so that was very nice."

TwylahJean User ID: 5706947 94206
Reviewed Sep. 10, 2011

"Very tasty. If doubling the recipe, I recommend using just 1 1/2 cups of broth."

JillAndLea User ID: 1675407 208492
Reviewed Mar. 2, 2011

"I've made this many times and think it is wonderful. I always use fresh mushrooms and broccoli in place of the canned and frozen."

ZumaCook User ID: 4318856 146567
Reviewed Nov. 8, 2010

"BEST chicken Fettuccine I've ever had!!! So creamy & delicious."

dawnwester User ID: 3554356 147118
Reviewed Oct. 24, 2010

"One of the best chicken fettuccine recipes I have ever had. But I wish it was for more people."

MaryThompson User ID: 831135 147116
Reviewed May. 17, 2010

"I used egg noodles, and added spinach also. Good, family liked it, but I wish it was a touch more creamy. Maybe I'll add extra soup next time...?"

dawnrosanne User ID: 1014810 116672
Reviewed Aug. 4, 2009

"I doubled the receipe so it would serve my family of four. It turned out good, but it was a little "liquidy." I think next time I'll cut back on the amount of chk broth that I use or maybe cut down on the soup."

Cindy Fuhs User ID: 1056242 66815
Reviewed Jun. 28, 2009


lssrls User ID: 1447889 162219
Reviewed Feb. 25, 2009

"I baked this and it was very good. Will make this again"

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