This recipe was a hit, and by a “hit” I mean 4.5 out of 5 people in my house loved this for dinner. My husband, who doesn’t even like traditional Alfredo sauce, even asked for seconds! So why the “.5”? Well, my 8-year old son is touch and go on pasta in general and the thick and flat fettuccine noodles were not his favourite. For him, I picked out chunks of chicken and broccoli and he happily ate his pasta-free bowl.
I love this recipe because it’s fast, easy, doesn’t require a lot of complicated ingredients, and can be made quickly in about 15 minutes. You can also leave the sauce simmering a little longer if you need to get a head start on homework or your partner is running late from work.
The secret ingredient that helps make this recipe come together quickly enough for even the busiest weeknights? Soup. Not so secret, but means you don't have to do a bunch of measuring, boiling, tasting and simmering that is typically required for traditional Alfredo sauce.
When it comes to the pasta, my Dad always said to never start boiling the pasta until you “see the whites of their eyes.” Although a historic army saying related to shooting, it can definitely apply to pasta too.
Pasta cooks so quickly and if you have everything ready to go (including a boiled pot of water on the stove that you’re keeping warm), it's best to just drop the pasta in the pot as soon as everyone is actually in the house and you "see the whites of their eyes". That way you avoid the pasta getting soggy and overcooked while waiting for everyone to actually be home and ready for dinner.
Two other bonuses to this recipe:
Simply, cook your chicken.
Add your soup, milk and cheese.
Serve and enjoy!
2 Tbsp olive oil
4 boneless, skinless chicken breasts, cubed (or buy the pre-cut strips in the butcher section)
Salt & pepper to taste
2-3 cloves of garlic, peeled and crushed
1 can (approx. 284mL) of condensed Low Fat Cream of Chicken Soup (I use Campbell’s)
3/4 cup of milk (I use skim but 1% or 2% would be a bit creamier)
1/4 cup of parmesan cheese, grated (feel free to add a bit more too)
1 package of fettuccine (approx. 375g)
1 head of broccoli, cut into florets (or 2-3 cups of frozen broccoli florets)
8-12 fresh basil leaves, sliced into strips
Extra parmesan cheese for serving
Heat oil over medium-high heat.
Add chicken, salt and pepper and stir until chicken is evenly browned on all sides (approx. 5-6 minutes)
Add garlic and cook 2-3 minutes more.
Add soup, milk and parmesan cheese and stir until combined. Bring to a boil then reduce heat to low and let simmer, stiring occassionaly.
While chicken and sauce are simmering, cook fettuccine according to package directions.
Add broccoli to fettuccine for last 2-3 minutes of cooking.
Drain and add pasta and broccoli to sauce. Add basil and stir to coat.
Serve with extra parmesan cheese for topping.
PS: Want more easy family favourite pasta recipes? Try my easiest (and healthiest) baked pasta, this delicious canneloni, my Meat Lovers' Pizza Pasta and this easy and super cheesy one-pot perogies dinner.