Turkey Broccoli Alfredo

Turkey Broccoli Alfredo
★★★½   13 votes

Alfredo sauce is one of the most popular Italian sauces for pasta and also one of the easiest. This version is made with linguini pasta while classic Alfredo is made with fettuccini. To make a fuller and more complete meal this recipe also combines broccoli and turkey that is delicious for lunch as well as for dinner. Basic Alfredo pasta consists of tossing the cooked pasta in Parmesan cheese and butter. In the process of heating it on low fire together with the cooked pasta the cheese melts, coating the pasta completely, producing a rich and luxurious dish.

To Italian restaurateur Alfredo Di Lelio the original recipe is credited, who the dish is also named after. At his restaurant in Rome also named Alfredo on the Via della Scrofa it was first served sometime in 1914.

Pasta Alfredo has evolved into many versions throughout the years, and mixed with other ingredients like cream, broccoli, parsley, garlic, chicken, or shrimp, and sometimes all of the above are incorporated in one dish.

In this low-fat version of Alfredo pasta, for a healthier choice whole grain linguine is used. To make the sauce low fat-cream of mushroom soup is combined with skim milk, low fat grated Parmesan cheese, and olive oil. To give flavor, texture and color to the dish skinless and boneless turkey breast together with fresh (or frozen) broccoli florets are added, and finally salt and pepper are used to season the dish. For a nice and refreshing contrast you can also garnish the dish with fresh parsley.

To make this recipe you can also use leftover turkey. This is a great idea for using up roast turkey leftover from Thanksgiving or the holidays. Shred the cooked turkey into strips or cut them into cubes. Then add them in the end just to heat them up a bit.


10 min

20-25 min

Difficulty Level



  • 8 oz. pkg. whole grain linguine

  • 1 cup fresh or frozen broccoli florets

  • 2 tbsp. olive oil

  • 1 lb. boneless, skinless turkey breast, cut into 1-inch pieces

  • 1 can (10 3/4 oz.) low-fat cream of mushroom soup

  • 1/2 cup skim milk

  • 1/2 cup low-fat grated Parmesan cheese

  • 1/2 tsp. coarse ground black pepper

Preparation Instructions


In a large saucepan prepare linguine according to package directions. Then add broccoli to the water during the last 4 minutes of cooking time.


Drain. In a large skillet, heat oil over medium-high heat.


Add chicken and cook until browned, stirring often. This will take 5-7 minutes.


To skillet add soup, milk, cheese, pepper and linguine and broccoli. Cook, stirring often until mixture is hot and bubbly, for 3-5 minutes.