Creamy Chicken Brocolli Pepper and Farfelle Noodles
Indulge in the comforting flavors of this Creamy Chicken Broccoli Pepper and Farfalle Noodles recipe, a true weeknight dinner favorite. This dish combines tender slices of seasoned chicken breast with vibrant broccoli florets and sweet bell peppers, all tossed in a velvety Parmesan cream sauce that's made entirely from scratch. Al dente farfalle pasta soaks up the rich, flavorful sauce, creating a hearty and satisfying meal that’s as colorful as it is delicious. With just 45 minutes from start to finish, straightforward cooking techniques, and fresh, wholesome ingredients, this recipe is perfect for busy families or anyone craving a cozy, indulgent dinner. Finish with a sprinkle of fresh parsley and a splash of lemon juice for a zesty twist, and serve it piping hot for an unforgettable mealtime experience! Perfect keywords: creamy chicken pasta, broccoli and bell peppers, farfalle noodles, weeknight dinner, Parmesan cream sauce, hearty pasta dishes.
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Recipe Information
Ingredients
- 12 oz Farfalle pasta
- 1 lb Chicken breast
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 3 large Garlic cloves
- 2 tbsp Olive oil
- 3 tbsp Unsalted butter
- 2 tbsp All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Lemon juice (optional)
Instructions
Cook the farfalle pasta in a large pot of salted boiling water according to package instructions until al dente. Drain, toss with a drizzle of olive oil to prevent sticking, and set aside.
While the pasta cooks, season the chicken breast with 0.5 tsp salt, 0.25 tsp black pepper, and the paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes on each side, until golden and fully cooked (internal temperature of 165°F). Remove from the skillet, let it rest for 5 minutes, and slice into bite-sized pieces.
In the same skillet, heat another 1 tbsp olive oil over medium heat. Add the broccoli florets and sauté for 3 minutes, followed by the sliced red and yellow bell peppers. Cook for an additional 5 minutes until the vegetables are tender-crisp. Remove from the skillet and set aside.
Melt the butter in the skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the flour and cook for another minute, whisking constantly to create a roux.
Gradually pour in the chicken broth, whisking continuously to avoid lumps. Allow the mixture to simmer and thicken for 2-3 minutes, then stir in the heavy cream.
Reduce the heat to low and mix in the Parmesan cheese, stirring until it's fully melted and the sauce is creamy. Add the remaining 0.5 tsp salt and 0.25 tsp black pepper to taste.
Return the cooked chicken, sautéed vegetables, and cooked farfalle to the skillet. Toss everything together until well coated in the creamy sauce. Cook for an additional 2-3 minutes to let the flavors meld.
Garnish with chopped parsley and a splash of lemon juice, if desired, before serving. Enjoy your Creamy Chicken Broccoli Pepper and Farfalle Noodles!
Nutrition Facts
Calories |
3796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.5 g | 246% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 803 mg | 268% | |
| Sodium | 6195 mg | 269% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 19.9 g | ||
| Protein | 219.6 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1200 mg | 92% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2463 mg | 52% | |
*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.
