Lemon Chicken Pasta with Broccoli Peppers
Brighten up your weeknight dinner routine with this zesty and comforting Lemon Chicken Pasta with Broccoli Peppers! Tender chicken breast, vibrantly sautéed broccoli florets, and colorful slices of bell peppers come together in a rich, velvety lemon cream sauce that's both refreshing and indulgent. Twirled with perfectly cooked pasta and topped with freshly grated Parmesan and parsley, this dish strikes the perfect balance between wholesome and decadent. The addition of lemon zest and juice infuses every bite with a delicious tang that complements the creamy base, while garlic and a touch of chicken broth add depth of flavor. Ready in just 40 minutes and ideal for a family-style meal, this easy recipe is a one-pan wonder that pairs well with a crisp green salad or a slice of crusty bread. Perfect for busy weeknights or casual gatherings, it’s a vibrant, satisfying dinner everyone will love!
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 cups Broccoli florets
- 2 pieces Bell peppers (red, yellow, or orange)
- 12 ounces Pasta (penne or fettuccine)
- 1 piece Lemon (zested and juiced)
- 3 pieces Garlic cloves (minced)
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken breasts for 5-6 minutes on each side, or until they are golden brown and fully cooked. Remove from the skillet and let rest for a few minutes before slicing into thin strips.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta water.
In the same skillet used for cooking the chicken, add the remaining tablespoon of olive oil. Sauté the minced garlic for 1 minute until fragrant.
Add the broccoli florets and sliced bell peppers to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Reduce the heat to low and stir in the heavy cream, chicken broth, lemon juice, and lemon zest. Simmer for 2-3 minutes to allow the flavors to blend.
Add the cooked pasta to the skillet, tossing to coat in the creamy lemon sauce. If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Stir in the sliced chicken, Parmesan cheese, and chopped parsley. Cook for an additional 2 minutes, ensuring everything is heated through.
Taste and adjust the seasoning with additional salt or lemon juice if necessary.
Serve the Lemon Chicken Pasta with Broccoli Peppers warm, garnished with extra Parmesan and parsley, if desired.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.3 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 389 mg | 30% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 523 mg | 11% | |
*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.
