Save on Pinterest

Chicken Broccoli Fettuccine

“My family loves pasta, but often the sauces are loaded with calories, so I came up with this. The soup, milk and cheese are much lighter, yet taste just as rich. I make it often on busy days and it's always a hit.” Debbie Maier - Lynden, Washington
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 6 ounces uncooked fettuccine
  • 3 cups fresh broccoli florets
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 2 teaspoons olive oil
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 2/3 cup fat-free milk
  • 1/4 cup shredded Parmesan cheese


  • In a Dutch oven, cook fettuccine according to package directions, adding the broccoli during the last 5 minutes of cooking.
  • Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, saute the chicken, onion and mushrooms in oil until chicken is no longer pink. Remove from the heat; set aside.
  • Drain fettuccine; stir in the soup, milk and reserved chicken mixture. Cook and stir over low heat until heated through. Sprinkle with cheese.
Nutrition Facts
1-1/4 cups: 398 calories, 9g fat (3g saturated fat), 74mg cholesterol, 637mg sodium, 44g carbohydrate (8g sugars, 4g fiber), 35g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable, 1 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • mjlouk
    Mar 11, 2019

    This was pretty bland. My kids liked it because they tend to like things plain, but my DH and I thought it was bland an boring.

  • lljenkins49
    Nov 2, 2012

    No comment left

  • younglj2
    Dec 5, 2011

    No comment left

  • Pattie623
    Jul 27, 2011

    This was quick and easy. My husband liked it. I left the mushrooms out and added parmesan cheese to the pan and mixed it. Then topped it with more parmesan cheese.

  • mcmackme
    Sep 22, 2010

    No comment left

  • cynthiaelliott
    Apr 20, 2010

    This was a very simple recipe to make. My family enjoyed it and we would reccommend it again.

  • Joscy
    Jun 29, 2009

    I had pleasure of making this dish Sunday. Both my husband and I enjyed it very much. Thank you for sharing your recipe, Debbie.Sincerely,