Chicken-Mushroom and Broccoli Alfredo

Chicken, Mushroom and Broccoli Alfredo

[site_reviews_summary] Reviews

Chicken and broccoli and mushrooms, oh my! Who wouldn’t love a dish that’s made with ease, but tastes like you’ve been in the kitchen all day?

And all it takes is a few simple ingredients, including a bottle of tasty Newman’s Own Alfredo Sauce, and voila! You’ve gone from zero to dinner in less than an hour.

Serves: 4

Prep Time 10 min

Cook Time 20 min

Print Recipe


  • 1 pound chicken breast tenderloins, cut into bite-sized pieces
  • 10 ounces crimini or button mushrooms, chopped fine
  • 1 package frozen broccoli cuts
  • ½ cup frozen seasoning blend (onions, bell peppers, parsley)
  • 1 jar Newman’s Own® Alfredo Pasta Sauce
  • 1 package fettuccini
  • olive oil
  • salt and pepper, to taste



Cook pasta according to package directions. Drain and set aside.


Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Cook chicken in oil until well browned. Remove from pan and set aside.


Add 3 Tbsp olive oil to the same skillet and add the mushrooms. Cook until the mushrooms are fragrant and have reduced in size by at least half, adding more oil as necessary.


Add the seasoning blend and broccoli. Cook, stirring often until onions are translucent. Return chicken to pan and toss to heat through.


Reduce heat to medium-low. Pour Newman’s Own® Alfredo Pasta Sauce over all and mix well. Add fettuccine and toss with sauce, adding a ladle of pasta water if necessary for consistency


Serve immediately.

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