Bow Tie Alfredo with Chicken and Broccoli
Indulge in the creamy comfort of Bow Tie Alfredo with Chicken and Broccoli, a weeknight dinner favorite that balances rich flavors and vibrant veggies in every bite. This dish features tender bow tie pasta tossed in a velvety Parmesan-infused Alfredo sauce, perfectly complemented by juicy, golden-brown chicken breast and crisp-tender broccoli florets. With a luxurious garlic butter base and a hint of optional red pepper flakes for subtle heat, this hearty meal comes together in just 45 minutes, making it perfect for busy families or cozy date nights at home. Easy to customize and served hot with a sprinkle of fresh parsley, this one-pan wonder is sure to satisfy cravings and bring bold flavor to your table.
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Recipe Information
Ingredients
- 12 oz bow tie pasta (farfalle)
- 2 pieces boneless, skinless chicken breasts
- 3 cups broccoli florets
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1.5 cups grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the bow tie pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook the chicken for 6-7 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet, let it rest for 5 minutes, and then slice it into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and toss in the broccoli florets. Cook the broccoli for 4-5 minutes, stirring occasionally, until it's bright green and tender-crisp. Remove the broccoli from the skillet and set it aside.
In the now-empty skillet, melt the butter over medium-low heat. Add the minced garlic and cook for 1 minute, stirring frequently, until fragrant but not browned.
Pour in the heavy cream and stir to combine. Let the cream simmer for 3-4 minutes, then slowly whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach the desired consistency.
Season the Alfredo sauce with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and red pepper flakes if using.
Add the cooked pasta, chicken slices, and broccoli to the skillet with the Alfredo sauce. Toss everything together to coat evenly.
Cook for an additional 1-2 minutes to heat everything through. Taste and adjust seasoning if necessary.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
4548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.8 g | 372% | |
| Saturated Fat | 156.9 g | 785% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1020 mg | 340% | |
| Sodium | 4851 mg | 211% | |
| Total Carbohydrate | 258.4 g | 94% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 9.4 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1481 mg | 114% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1454 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
