Cheesy Lemon Chicken and Broccoli Alfredo

Cheesy lemon chicken and broccoli alfredo is one of my favorite pasta dishes, combining marinated chicken pan seered and cut up, with bow tie noodles all in a creamy lemony sauce. This could easily be converted into a one pot meal, but I split it up due to not having a large enough cast iron pot to bake this in.

This recipe originally started because I was in a pinch, being low on groceries, and not wanting to go to the store. I generally keep the ingredients on hand for this recipe so it was pretty easy to throw this together. I also had some dough that I had frozen a while ago for noodles. If you haven’t tried making noodles from scratch, give it a try when you have a couple hours prior to the meal. It’s absolutely worth it!

A note on cooking meat over the stove

Anytime I need to cook some meat, whether it’s chicken or beef (usually don’t do this for seafood), I will pan sear it using a cast iron pan. This will keep the moisture in while adding in a ton of complex flavors.

To properly seer your meat, follow these steps:

1. First make sure the meat has been salted/seasoned appropriately. This will improve the flavor tremendously, as well as keep the meat much more moist. Also, if you have a lot of marinade still on the chicken, try and get it off, you don’t want a lot of moisture on the meat otherwise you won’t get as good of a sear.
2. Heat up a skillet (I recommend cast iron due to the cast iron being able to get hotter) over medium to high heat (not so hot the oil starts smoking).
3. Drizzle enough oil (90% of my meals are with olive oil) to cover the pan. This will allow the entire side of the meat to cook well. You don’t want too much oil, just enough to coat the meat.
4. Once the oil is heated place the meat on the skillet, with some nice tongs. You should instantly hear a sizzling sound. If not the skillet isn’t hot enough.
5. Usually I do about 5 min. per side, sometimes longer depending on the size of the meat. After you pan sear both sides, you can either finish cooking it in the oven, or turn down the heat and cook it that way.

For the lemon chicken in this recipe, I left them whole, and pan seared/cooked them in a cast iron skillet to really bring out the flavor. Then I use the juices to cook the sauce…mmmm.

Cheesy Lemon Chicken and Broccoli Alfredo

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This lemon chicken and broccoli alfredo pasta recipe, will put your taste buds in heaven.  So much cheesy, noodley goodeness, it’ll be hard to not impress your family and friends with this recipe in your arsenal.

• Author: Joel
• Prep Time: 30
• Cook Time: 45
• Total Time: 75
• Yield: 4 – 6 servings 1x
• Category: Comfort
• Method: Bake
• Cuisine: Italian

Ingredients

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Marinade:

• 2 garlic cloves (minced)
• 1 tsp onion powder
• 1.5 tsp salt
• 2 tbs white vinegar
• 1 tsp oregano
• 1 tsp basil
• 1/8 c. lemon juice
• 4 6 oz. chicken breasts

Sauce:

• 1 onion (diced)
• 2 tbs flour
• 1/2 c. chicken stock
• 1/2 c. coconut milk
• 1/4 c. lemon juice
• 1/4 c. Parmeson cheese
• 1/4 c. mozzarella cheese
• 1 c. broccoli (cut into spears) – I use frozen
• 1 c. peas – I use frozen

Noodles:

• 1.5 – 2 c. uncooked Farfalle (bow tie) noodles

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Instructions

1. Mix all the marinade ingredients together in a small bowl, and pour over the chicken.  I use a zip lock bag for this, and refrigerate for at least 30 minutes up to 1 day.
2. Heat a skillet up over medium heat, add 1 tbs olive oil, and pan sear the chicken for 5 minutes per side, and turn the heat down to low, to finish cooking the chicken.*
3. While the chicken is cooking, heat a medium sized sauce pan with about 2 cups water, or enough to cover the noodles.  Make sure to adequately salt the water to enhance the flavor of the noodles*.  Bring this to a boil.
4. Dump the noodles in the boil, and cook for the recommended time on the box, stirring occasionally.
5. Once the chicken is finished and registers an internal temperature of 165 degrees.  Remove from heat and set aside.
6. Preheat oven to 375.
7. In the same pan, add in 1 tbs oil and saute the onions for about 5-8 minutes or until fragrant and transparent.
8. Add in the flour, and cook for another minute.  You should see the oil/flour combo start to bubble.
9. Slowly add in the broth and coconut milk while stirring.
10. Bring to a boil, reduce heat to simmer and cover.
11. Add in the broccoli and peas
12. Allow to simmer for about 10 min.
13. Now in a large pan or oven safe pan, combine the noodles with the sauce.
14. Cut the chicken into small pieces and combine with rest of the ingredients
15. Add in the Parmeson and mozzarell cheeses.
16. Bake at 375 degrees for 15 – 20 minutes, or until the cheese on the top is golden brown, and the sauce is bubbling.

Notes

• If you have thicker chicken breasts, I recommend you slice them in half long ways, to make them less thick.  This will let them cook much faster.
• When cooking noodles in water, you don’t have to worry as much about over salting, since most of the salt water will end up in the drain and not on the noodles

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