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

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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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."

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."

Reviewed Sep. 10, 2011

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

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."

Reviewed Nov. 8, 2010

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

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