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Pasta Chicken

Chicken Broccoli Spaghetti with Golden Mushroom Sauce

Published: Mar 12, 2016 | 5 Comments

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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.

Chicken pasta with golden mushroom sauce

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

Use skinless, boneless chicken breasts.  First, you slice them up, season with salt and pepper and cook in olive oil on stove top in a large skillet.

Then, remove the cooked chicken from the skillet, and add golden mushroom soup together with Italian Salad dressing mix.  Heat everything up and mix with chicken stock and heavy cream.

In the mean time cook pasta and blanch broccoli for 5 minutes in boiling water.

Finally, add cooked chicken, cooked broccoli, and cooked and drained pasta to the skillet with the creamy golden mushroom soup sauce.  Mix everything well, season if needed, and your delicious dinner is ready!

Creamy chicken and broccoli pasta with golden mushroom sauce

What is golden mushroom soup?

Golden mushroom soup is usually made with beef stock, mushrooms and savory tomato puree. You can buy it in the store or on-line. It’s a very flavorful combination of ingredients, and it works really well with chicken and pasta.

Creamy chicken and broccoli pasta with golden mushroom sauce

Print
Chicken Broccoli Spaghetti with Golden Mushroom Sauce
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Creamy Chicken Broccoli Pasta with Golden Mushroom Sauce - comfort food dinner.  Use canned golden mushroom soup to make the creamy sauce.  

Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 564 kcal
Ingredients
  • 1 pound chicken breast , skinless, boneless, cut in half horizontally
  • salt and pepper
  • 1 tablespoon olive oil
  • 10.5 oz Golden Mushroom condensed soup from the can
  • 0.7 oz dry Italian Salad Dressing Mix packaged
  • 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
Instructions
  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.
Recipe Notes

Inspired by Allrecipes.com

Nutrition Facts
Chicken Broccoli Spaghetti with Golden Mushroom Sauce
Amount Per Serving
Calories 564 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Cholesterol 117mg39%
Sodium 1257mg55%
Potassium 905mg26%
Carbohydrates 55g18%
Fiber 3g13%
Sugar 3g3%
Protein 38g76%
Vitamin A 945IU19%
Vitamin C 54.2mg66%
Calcium 75mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Broccoli, Chicken, Dinner, Pasta, Recipe, Vegetables Published: Mar 12, 2016 5 Comments

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Comments

  1. Cathy

    May 20, 2016 at 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?

    Reply
    • Julia

      May 25, 2016 at 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.

      Reply
  2. Hafsa

    May 10, 2016 at 1:44 pm

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

    Reply
  3. Pepper Dasnee

    Mar 22, 2016 at 12:18 pm

    This looks delicious! Thank you for sharing 🙂

    Reply
  4. cheri

    Mar 13, 2016 at 1:32 pm

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

    Reply

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