Broccoli and Lemon Pepper Chicken Alfredo with Bow Tie Pasta
Elevate your weeknight dinners with this irresistible Broccoli and Lemon Pepper Chicken Alfredo with Bow Tie Pasta. This creamy, comforting dish combines tender bow tie pasta with crisp steamed broccoli and juicy chicken breasts seasoned to perfection with zesty lemon pepper. The rich Alfredo sauce, made from scratch with heavy cream, Parmesan cheese, and garlic, coats each bite in velvety indulgence while beautifully balancing the freshness of the vegetables and the bright citrus notes of the chicken. Ready in just 40 minutes, this dish is an ideal choice for a quick yet satisfying family meal. Garnish with fresh parsley for a pop of color and serve this restaurant-quality entree straight from your skillet for maximum flavor and simplicity!
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Recipe Information
Ingredients
- 12 oz Bow tie pasta (farfalle)
- 1 lb Boneless, skinless chicken breasts
- 2 tsp Lemon pepper seasoning
- 2 tbsp Olive oil
- 3 cups Fresh broccoli florets
- 2 tbsp Unsalted butter
- 2 Garlic cloves, minced
- 2 cups Heavy cream
- 1 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, pat the chicken breasts dry and season both sides with the lemon pepper seasoning.
Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet, let rest for 5 minutes, then slice into strips.
In the same skillet, add broccoli florets and 1/4 cup of water. Cover and steam over medium heat for 4-5 minutes, or until the broccoli is tender. Remove the broccoli and set aside.
Lower the heat to medium-low and melt the butter in the skillet. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, salt, and black pepper. Continue to stir until the sauce thickens (about 3-4 minutes).
Add the cooked bow tie pasta, steamed broccoli, and sliced chicken into the skillet with the Alfredo sauce. Toss to coat everything evenly.
Taste and adjust seasoning if needed. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 3.2 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 709 mg | 15% | |
*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.
