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Chicken Broccoli Spaghetti with Golden Mushroom Sauce

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Chicken Broccoli Spaghetti with Golden Mushroom Sauce – chicken and broccoli smothered in a delicious creamy mushroom sauce, made with golden mushroom soup. The flavor is amazing!

creamy mushroom sauce, chicken pasta, spaghetti sauce recipe

If you’re craving a comfort food pasta dinner – this is the perfect recipe for you!

pasta with vegetables and chicken, chicken veggie spaghetti, creamy spaghetti sauce, golden mushroom soup


Chicken Broccoli Spaghetti with Golden Mushroom Sauce

Total Time: 40 minutes

Yield: 4 servings

Chicken Broccoli Spaghetti with Golden Mushroom Sauce


  • 1 pound chicken breast, skinless, boneless, cut in half horizontally
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 (10.5 oz) Golden Mushroom condensed soup
  • 1 (.7 ounce) package dry Italian Salad Dressing Mix
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 8 oz spaghetti pasta (use gluten free spaghetti for gluten free version)
  • 1/2 pound broccoli florets, sliced into bite-size pieces
  • 4 green onions, chopped


  1. Slice boneless, skinless chicken breasts in half horizontally, to make them thinner and easier to cook. Season chicken breasts lightly with salt and pepper on both sides.
  2. Heat 1 tablespoon of olive oil on medium heat in a large skillet. Cook chicken breasts 4 minutes on each side. Then, remove the skillet from heat, cover with the lid and let the chicken sit in the skillet, covered, for about 15 minutes, off heat - until it's completely cooked through in its own heat, and no longer pink in the center. Remove the chicken from the skillet and slice it into thin strips.
  3. To the same skillet add golden mushroom condensed soup and about 1/2 to 3/4 of the 0.7 ounce Italian Salad dressing mix (make sure not to add all of the salad dressing mix - it might make the sauce too salty). Heat the mixture and add chicken stock and heavy cream - bring to boil and mix well.
  4. Cook pasta according to package instructions. Drain and rinse with cold water.
  5. Cook broccoli florets in boiling water for 5 minutes, or, just simply add broccoli florets to boiling water with pasta during the last 5 minutes or cooking. Drain and rinse.
  6. Add cooked and drained pasta and broccoli to the skillet and combine it with the sauce. Taste and add more of Italian salad dressing seasoning, if needed. Add sliced cooked chicken and half of chopped green onions and mix well with pasta and sauce. When serving, top with the remaining half of chopped green onions.


Inspired by Allrecipes.com




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{ 5 comments… add one }
  • cheri March 13, 2016, 1:32 pm

    Hi Julia, wonderful meal, love the mushroom sauce and the bright green from the broccoli. Have a great week.

  • Pepper Dasnee March 22, 2016, 12:18 pm

    This looks delicious! Thank you for sharing 🙂

  • Hafsa May 10, 2016, 1:44 pm

    I like your blog and this recipe looks so delicious ! I will try this soon I like spaghetti 🙂

  • Cathy May 20, 2016, 10:23 pm

    Such a lovely dish but I’m disappointed that there are still recipes that require canned, condensed soup! Can you redo this without the canned sodium and chemicals?

    • Julia May 25, 2016, 8:40 pm

      Cathy, if you looked at my other recipes, you can see that I NEVER use canned stuff. 🙂 For this recipe, I did use canned GOLDEN MUSHROOM SOUP because of its color and nice flavor (I really like it!). I was not able to reproduce it on my own yet, from scratch, so I used a can of soup, maybe someday I will make it from scratch.

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