One-Pot Butternut Alfredo with Chicken & Peas
This one-pot pasta is creamy, cozy, and ready in just over 30 minutes. Tender chicken and fettuccine simmer together in a rich butternut squash Alfredo sauce made with broth and creamy soup. Sweet green peas add a pop of freshness, while Parmesan brings a savory finish. It’s a simple, satisfying dinner the whole family will love.
Campbell's
Campbell's
Recipe - Save-on-Foods
One-Pot Butternut Alfredo with Chicken & Peas
Prep Time10 Minutes
Servings5
Cook Time35 Minutes
Ingredients
1 tbsp olive oil
1 ¼ pound boneless, skinless chicken breast cut into 1-inch (2.5 cm) cubes
32 ounces Pacific Foods® Organic Creamy Butternut Squash Soup
1 cup Pacific Foods® Organic Chicken Broth
8 ounces uncooked fettuccine pasta
1 cup frozen green peas thawed
½ cup grated Parmesan cheese
Directions
Ingredients
- 1 tbsp olive oil
- 1 ¼ pound boneless, skinless chicken breast cut into 1-inch (2.5 cm) cubes
- 32 ounces Pacific Foods® Organic Creamy Butternut Squash Soup
- 1 cup Pacific Foods® Organic Chicken Broth
- 8 ounces uncooked fettuccine pasta
- 1 cup frozen green peas thawed
- ½ cup grated Parmesan cheese
Instructions
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes or until lightly browned.
- Stir in the soup, broth and fettuccine and heat to a boil. Reduce the heat to medium-low. Cook for 15 minutes or until the fettuccine is tender, stirring often (stirring is important to separate the pasta and prevent sticking).
- Stir in the peas and cook until hot. Stir in the cheese and season to taste with salt and pepper. Serve immediately.
10 minutes
Prep Time
35 minutes
Cook Time
5
Servings
Directions
Ingredients
- 1 tbsp olive oil
- 1 ¼ pound boneless, skinless chicken breast cut into 1-inch (2.5 cm) cubes
- 32 ounces Pacific Foods® Organic Creamy Butternut Squash Soup
- 1 cup Pacific Foods® Organic Chicken Broth
- 8 ounces uncooked fettuccine pasta
- 1 cup frozen green peas thawed
- ½ cup grated Parmesan cheese
Instructions
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes or until lightly browned.
- Stir in the soup, broth and fettuccine and heat to a boil. Reduce the heat to medium-low. Cook for 15 minutes or until the fettuccine is tender, stirring often (stirring is important to separate the pasta and prevent sticking).
- Stir in the peas and cook until hot. Stir in the cheese and season to taste with salt and pepper. Serve immediately.