Cheesy Lemon Chicken and Broccoli Alfredo
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.
- Prep Time: 30
- Cook Time: 45
- Total Time: 75
- Yield: 4 - 6 servings 1x
- Category: Comfort
- Method: Bake
- Cuisine: Italian
Ingredients
Scale
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
Instructions
- 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.
- 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.*
- 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.
- Dump the noodles in the boil, and cook for the recommended time on the box, stirring occasionally.
- Once the chicken is finished and registers an internal temperature of 165 degrees. Remove from heat and set aside.
- Preheat oven to 375.
- In the same pan, add in 1 tbs oil and saute the onions for about 5-8 minutes or until fragrant and transparent.
- Add in the flour, and cook for another minute. You should see the oil/flour combo start to bubble.
- Slowly add in the broth and coconut milk while stirring.
- Bring to a boil, reduce heat to simmer and cover.
- Add in the broccoli and peas
- Allow to simmer for about 10 min.
- Now in a large pan or oven safe pan, combine the noodles with the sauce.
- Cut the chicken into small pieces and combine with rest of the ingredients
- Add in the Parmeson and mozzarell cheeses.
- 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
