Cooking at Home - Chicken Broccoli Alfredo

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Published Wednesday, February 24, 2021


PICT RECIPE Chicken Broccoli Alfredo USDA
Chicken Broccoli Alfredo. Courtesy USDA

Makes:5 servings

Broccoli brings brightness to this recipe, while the Basic Soup and Sauce Mix gives this recipe a rich and creamy flavor.


  • 8 ounces fettuccine noodles
  • 1 cup broccoli, fresh or frozen
  • 16 ounces chicken breast, boneless
  • 2 tablespoons butter
  • Basic Sauce Mix (below)
  • 1 1/4 cups water
  • 1/2 cup milk, non-fat
  • 1/2 cup Parmesan cheese (grated)
  • 1/4 pepper (1/4 teaspoon, optional)

Basic Sauce Mix

  • 1/4 cup milk (non-fat powdered)
  • 2 tablespoons cornstarch
  • 2 teaspoons chicken bouillon (instant)
  • dash onion flakes (dried)
  • dash Italian seasoning


  1. Cook fettuccine according to package directions. Add broccoli for the last 4 minutes of cooking time. Drain.
  2. Heat butter in skillet. Add chicken and cook until browned, stirring often.
  3. Combine sauce mix and water in saucepan. Bring to a boil and cook until thick. Add milk, cheese, pepper and fettuccine mixture and heat through.
  4. Serve with additional Parmesan cheese.

Source: Utah State University Cooperative Extension, Visit Website

Nutrition Information

Serving Size: 1/5 of recipe 



Total Calories


Total Fat

10 g

Saturated Fat

5 g


75 mg


297 mg


41 g

Dietary Fiber

2 g

Total Sugars

5 g

Added Sugars included

0 g


32 g

Vitamin D

1 mcg


196 mg


2 mg


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