Broccoli Alfredo Pasta Recipes

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CHICKEN AND BROCCOLI ALFREDO



Chicken and Broccoli Alfredo image

Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 20m

Yield 4

Number Of Ingredients 8

½ (16 ounce) package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
½ cup milk
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper

Steps:

  • Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
  • Heat butter in skillet. Cook chicken until browned, stirring often.
  • Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

CHICKEN BROCCOLI ALFREDO



Chicken Broccoli Alfredo image

A creamy, comforting dinner that goes from stovetop to table in under an hour? Don't mind if we do! Four of our favorite dinnertime ingredients come together in this chicken broccoli Alfredo pasta dish-versatile chicken breast, family-friendly broccoli, always-on-hand pasta and a homemade Alfredo sauce that comes together in a snap.

Provided by Christy Denney

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

Fettuccine or other favorite pasta, cooked according to package directions
1 to 2 cups fresh chopped broccoli, cooked and hot
1/2 cup (1 stick) butter
1/2 teaspoon (1 clove) minced garlic
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup freshly grated Parmesan cheese
2 to 3 cooked chicken breasts, diced

Steps:

  • Cook fettuccine according to package directions adding broccoli last 3 minutes, drain. Set aside.
  • Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper.
  • Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese.
  • Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.

Nutrition Facts : Calories 670, Carbohydrate 5 g, Cholesterol 245 mg, Fat 11, Fiber 0 g, Protein 22 g, SaturatedFat 38 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 4 g, TransFat 2 1/2 g

BROCCOLI MUSHROOM ALFREDO PASTA



Broccoli Mushroom Alfredo Pasta image

Broccoli mushroom alfredo pasta is the definition of comfort food. Hot fettuccine noodles and loads of veggies are tossed in a creamy, homemade alfredo sauce -- it doesn't get any better!

Provided by Natalya Drozhzhin

Categories     Main Course     Pasta

Time 25m

Number Of Ingredients 8

1/2 lb Pasta
1 lb Mushrooms
1/2 lb Broccoli
1/2 cup Parmesan Cheese
2 cup Whipping Cream
1 tbsp Garlic Parley Salt
1 tbsp Light Olive Oil
3 Garlic Cloves ((optional) )

Steps:

  • Prepare ingredients for the dish. Optionally, add garlic. Cook pasta per package inductions. Keep it a bit undercooked to keep the texture.
  • On an oiled skillet, dice mushrooms into quarters and sautee until golden brown. Add in broccoli and garlic salt.
  • Stir in cream and bring it to a boil. Press in garlic and add parmesan cheese.
  • Stir in cooked pasta. It may seem like there is a lot of sauce, but pasta will absorb a lot of it, making it perfectly creamy.

Nutrition Facts : Calories 371 kcal, Carbohydrate 26 g, Protein 10 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 86 mg, Sodium 1009 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY



Chicken and Broccoli Alfredo Recipe by Tasty image

Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake

Provided by Hector Gomez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

salt, to taste
8 oz penne pasta
2 cups broccoli floret
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
pepper, to taste
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon salt
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups grated parmesan cheese, plus extra for garnish
red pepper flake, to garnish

Steps:

  • Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
  • Cook pasta for 8 minutes, or until slightly underdone.
  • Add broccoli to pasta and simmer for 4 minutes with the lid on.
  • Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
  • Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
  • Once the chicken is cooked through, remove it from the pot and set aside.
  • Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
  • Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
  • Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
  • Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
  • Top with Parmesan cheese or red chili flakes.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

CREAMY FETTUCCINE ALFREDO WITH BROCCOLI



Creamy Fettuccine Alfredo with Broccoli image

This is my all-time favorite kick-back recipe on a Sunday night.

Provided by Mandy Pohar

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 8

Number Of Ingredients 7

2 cups broccoli
1 tablespoon salt
1 pound fettuccine pasta
1 (16 ounce) jar four-cheese Alfredo sauce (such as Classico®)
2 tablespoons butter
1 tablespoon ground black pepper
3 tablespoons grated Parmesan cheese (such as Kraft®), or more to taste

Steps:

  • Bring a pot of water to a boil. Cook broccoli in the boiling water until bright green and tender, 2 to 3 minutes. Drain.
  • Fill a large pot with water; add salt and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta, stirring 2 to 3 times using tongs, over medium heat until cooked through but still firm to the bite, about 10 to 12 minutes. Drain and return pasta to pot.
  • Mix broccoli, Alfredo sauce, butter, and black pepper into pasta using tongs. Transfer fettuccine Alfredo to a serving bowl and top with Parmesan cheese.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 46.2 g, Cholesterol 32.2 mg, Fat 21.3 g, Fiber 2.7 g, Protein 11.8 g, SaturatedFat 8.9 g, Sodium 1481.7 mg, Sugar 4.1 g

BROCCOLI FETTUCCINE ALFREDO



Broccoli Fettuccine Alfredo image

This versatile side dish is a variation of a recipe I've had for years. Instead of broccoli, you can use green beans, carrots or your family's favorite vegetable. You can even add cubed cooked chicken and turn it into a main dish.-Robin Stevens, Cadiz, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 package (12 ounces) fettuccine
1 cup chopped fresh or frozen broccoli
3 tablespoons butter
1 tablespoon all-purpose flour
2/3 cup milk
1/4 cup grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain., In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli. , Drain fettuccine; top with the broccoli mixture.

Nutrition Facts : Calories 428 calories, Fat 13g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 233mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.

BROCCOLI ALFREDO



Broccoli Alfredo image

If you think Alfredo sauce- that divine mixture of butter, cheese and cream-takes time and patience and is best left to those in white toques, this 15 minute recipe may change your mind. The recipe is courtesy Real Simple Solutions.

Provided by Barb G.

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon salt
1/2 lb dry fettuccine
4 cups broccoli florets
4 tablespoons butter
1 cup parmesan cheese, freshly grated, good quality
1/8 teaspoon cayenne pepper (optional)
1/4 teaspoon nutmeg (optional)
1 1/2 teaspoons fresh ground black pepper

Steps:

  • Place the salt in a large pot of water and bring to a boil; add fettuccine and cook according to package directions for al dente; during the last 3 minutes of cooking, add the broccoli.
  • Drain in a colander, RESERVING 1 cup of the WATER; set aside.
  • Place the butter in the pot, reduce heat to medium-low ,and stir until melted; add 1/2 cup of the reserved pasta water, then stir in 1/3 cup of the Parmesan cheese. Add the fettuccine and broccoli and the cayenne and nutmeg, if desired; toss.
  • Remove from heat and sprinkle with another 1/3 cup of the Parmesan cheese and the pepper, toss again. Adding more pasta water if the fettuccine is too sticky; serve in bowls and sprinkle with the remaining Parmesan cheese, enjoy.

Nutrition Facts : Calories 450.3, Fat 21.5, SaturatedFat 12.3, Cholesterol 100.4, Sodium 2239.6, Carbohydrate 45.9, Fiber 2.1, Sugar 1.3, Protein 20

BROCCOLI ALFREDO PASTA



Broccoli Alfredo Pasta image

Very creamy and a little cheesy. Great way to get kids to eat broccoli! This recipe is adapted from Taste of Home. You can use fresh or frozen broccoli in this.

Provided by Kaarin

Categories     Cheese

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (8 -12 ounce) package pasta (I use fettucine or rotini)
2 -3 cups broccoli, chopped
4 tablespoons butter
2 tablespoons flour
1 1/3 cups milk
1/4 cup romano cheese, shredded (or parmesan)
salt and pepper

Steps:

  • Cook pasta according to package directions and drain.
  • Meanwhile, steam broccoli until tender, but still crisp, about 5 minutes, and drain.
  • In a large saucepan, melt butter over medium heat.
  • Whisk in flour until smooth.
  • Gradually whisk in milk.
  • Bring to a boil, and cook and stir for 2 minutes or until thickened.
  • Season with salt and pepper.
  • Remove from heat and stir in the cheese and broccoli.
  • Toss with the pasta to coat.

Nutrition Facts : Calories 415.6, Fat 17, SaturatedFat 10.2, Cholesterol 47.5, Sodium 223.6, Carbohydrate 52.5, Fiber 3.1, Sugar 2.4, Protein 13.6

QUICK FETTUCCINE AND BROCCOLI ALFREDO



Quick Fettuccine and Broccoli Alfredo image

This is a go-to dinner in my house. You can have the entire family eating within 30 minutes, and it's fun to get the kids involved in the cooking. You can switch out the pasta for another long cut like linguine, bucatini or angel hair. And you can sub cauliflower florets or baby carrots for broccoli; just be sure to adjust the steaming time.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound fettuccine
4 cups broccoli florets
2 tablespoons unsalted butter
1/2 clove garlic
2 cups heavy cream
2 cups milk
Kosher salt and freshly ground black pepper
1/2 cup grated Romano
1/2 cup grated Parmesan, plus more for garnish
Chopped Italian parsley, for garnish

Steps:

  • Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente, 8 to 11 minutes. While the pasta cooks, place a steamer basket over the pot and place the broccoli in the basket. Cover and steam until tender, 3 to 4 minutes. Set aside.
  • Meanwhile, in a large saucepan or skillet, melt the butter over medium heat. Grate the half clove of garlic with a rasp grater into the butter and cook, stirring, about 1 minute. Stir in the cream, milk, and salt and pepper to taste. Bring to a simmer. Stir in the Romano and Parmesan, stirring until melted; the sauce will thicken. Turn off the heat and set aside until the pasta is done.
  • Drain the pasta, reserving about 1/2 cup of cooking liquid. Add the drained pasta to the cream sauce and stir until well coated. If the sauce seems too thick, stir in some of the reserved pasta cooking liquid to thin it until it coats the pasta well. Fold in the broccoli. Garnish with parsley and more Parmesan.

BROCCOLI FETTUCCINE ALFREDO



Broccoli Fettuccine Alfredo image

Tender broccoli florets, hearty pasta, and a creamy indulgent sauce make for great vegetarian main dish.

Provided by Beth - Budget Bytes

Time 30m

Number Of Ingredients 9

16 oz. dry fettuccine ($1.63)
16 oz. frozen broccoli florets ($1.29)
1 clove garlic ($0.08)
4 Tbsp butter ($0.45)
4 Tbsp all-purpose flour ($0.06)
3 cups milk ($0.94)
1 cup grated parmesan ($0.96)
1/8 tsp nutmeg ($0.02)
to taste salt & pepper ($0.05)

Steps:

  • Begin to boil a large pot of water to cook the pasta. When it reaches a full boil, add the pasta and cook for 7-10 minutes or until al dente. When the pasta is finished cooking, reserve 1/2 cup of the starchy pasta water and then drain the pasta in a colander.
  • While the pasta is cooking, thaw the broccoli in the microwave and begin to make the parmesan sauce. Mince the garlic and cook it over medium heat in a medium sauce pot with the butter until the garlic has softened slightly (3-5 minutes). Add the flour, stir and cook for 2-3 minutes more. This is the "roux" that will thicken the sauce.
  • Whisk in the milk. Increase the heat to medium-high. Whisk the milk mixture until it comes up to a light simmer. As soon as it reaches a simmer it will thicken and should be able to coat a wooden spoon (see photos below). Turn the heat off and whisk in the parmesan cheese. Add freshly cracked black pepper, nutmeg, and salt to taste. Make the sauce slightly saltier than you'd prefer if you were eating the sauce alone. Once it's spread out over the pasta and broccoli it will taste more mild.
  • Return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the thawed broccoli and then pour the parmesan sauce over top. Stir to coat everything in the sauce and then serve!

Nutrition Facts : ServingSize 1 Serving, Calories 399.98 kcal, Carbohydrate 54.65 g, Protein 16.05 g, Fat 13.3 g, Fiber 3.65 g, Sodium 436.46 mg

BROCCOLI CHICKEN ALFREDO PASTA BAKE



Broccoli Chicken Alfredo Pasta Bake image

This baked Broccoli Chicken Alfredo recipe is the answer to your easy weeknight dinner prayers! It's made with simple and delicious ingredients in just thirty minutes and is sure to satisfy everyone at the dinner table. Make this cheesy chicken and broccoli casserole today!

Provided by Becky Hardin

Categories     Main Course

Time 30m

Number Of Ingredients 12

3 tablespoons butter
3 tablespoons flour
2 ½ cups half & half
4 ounces cream cheese (softened)
½ cup shredded Parmesan cheese
1 teaspoon garlic powder
1 teaspoon salt (or to taste)
1/4 teaspoon pepper
12 oz rotini pasta (cooked to al dente (4 ounces))
2 cups broccoli florets (steamed)
2 cups cooked chicken breast (cubed)
2 cups shredded mozzarella cheese (8 ounces)

Steps:

  • Preheat the oven to 375 degrees F. Grease a casserole or baking dish.
  • In a medium saucepan set over medium-high heat, melt the butter. Whisk in flour for 1 minute until golden.
  • Gradually whisk in half & half until sauce is smooth and thickened. Stir in cream cheese and Parmesan until melted and incorporated. Stir in garlic powder, salt, and pepper, then remove from heat.
  • Combine pasta, broccoli, chicken, and sauce in a large bowl and stir to combine. Transfer mixture to prepared baking dish. Sprinkle with mozzarella.
  • Bake for 15 minutes, then broil for 2-3 minutes on high until the cheese is bubbly and browned. Serve warm.

Nutrition Facts : Calories 707 kcal, Carbohydrate 54 g, Protein 39 g, Fat 37 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 150 mg, Sodium 949 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving

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