Best 8 Lemon Chicken Broccoli Alfredo Recipes

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Lemon chicken broccoli Alfredo is a flavorful and creamy pasta dish that combines the delightful flavors of lemon, tender chicken, broccoli florets, and a rich Alfredo sauce. It's a perfect meal for busy weeknights as it is quick and easy to prepare, and is sure to please the whole family. With just a few simple ingredients and a bit of cooking time, you can have a delicious and comforting dish that is bursting with flavor. So, grab your apron and let's embark on a culinary journey to create the best lemon chicken broccoli Alfredo recipe that will tantalize your taste buds.

Let's cook with our recipes!

LEMON FETTUCCINE ALFREDO WITH GRILLED CHICKEN AND BROCCOLI



Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli image

A bright and deliciously tasty pasta recipe that includes lightly charred pieces of grilled chicken, fresh nutritious broccoli and a creamy lemon sauce. A recipe everyone can agree on!

Provided by Jaclyn

Categories     Main Course

Time 35m

Number Of Ingredients 13

12 oz dry fettuccine pasta
1 lb boneless skinless chicken breasts (, grilled and sliced into strips)
4 cups broccoli florets ((from 1 lb broccoli crowns))
2 Tbsp butter
2 cloves garlic (, minced)
3 Tbsp flour
1 3/4 cups milk ((preferably 1%))
Salt and freshly ground black pepper
3 oz . light or regular cream cheese (, diced into cubes)
1/2 cup (1.5 oz) finely shredded parmesan, plus more for serving
3 Tbsp heavy cream
1 Tbsp lemon zest (, plus more for serving)
1 Tbsp fresh lemon juice

Steps:

  • Prepare pasta in salted water according to directions listed on package, adding in broccoli during last 5 minutes of boiling pasta (so they will both boil together during last 5 minutes, then drain them together. Reserve 1/4 cup pasta water just in case you want to thin sauce, I didn't use it but I always save some just in case).
  • In a large and deep skillet or pot, melt butter over medium heat then add in garlic and flour and cook 1 minute, stirring constantly.
  • While whisking slowly pour milk into flour mixture, then cook, whisking vigorously to smooth lumps until mixture begins to thicken. Add in cream cheese and parmesan and whisk until melted (it will look lumpy at first but will begin to smooth).
  • Mix in cream and season with salt and pepper to taste (I liked this with a fair amount of pepper). Stir in lemon zest and lemon juice.
  • Toss drained pasta and broccoli into sauce mixture along with chicken (thin with reserved pasta water if needed). Serve warm topped with additional parmesan, lemon zest and pepper as desired.

Nutrition Facts : Calories 505 kcal, Carbohydrate 53 g, Protein 30 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 137 mg, Sodium 387 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

LEMON CHICKEN WITH BROCCOLI & BOW TIES



Lemon Chicken with Broccoli & Bow Ties image

Provided by Ina Garten

Categories     side-dish

Time 6h40m

Yield 8 to 10 servings

Number Of Ingredients 15

3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 pounds boneless chicken breasts, halved and skin removed
8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
1/4 cup good olive oil
1 teaspoon minced garlic
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese

Steps:

  • For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
  • Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
  • Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
  • In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
  • In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
  • Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

CHICKEN AND BROCCOLI ALFREDO RECIPE BY TASTY



Chicken and Broccoli Alfredo Recipe by Tasty image

Here's what you need: salt, penne pasta, broccoli floret, olive oil, boneless, skinless chicken breasts, pepper, butter, garlic, heavy cream, salt, nutmeg, black pepper, grated parmesan cheese, red pepper flake

Provided by Hector Gomez

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

salt, to taste
8 oz penne pasta
2 cups broccoli floret
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed
pepper, to taste
¼ cup butter
3 cloves garlic, minced
1 cup heavy cream
1 teaspoon salt
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ cups grated parmesan cheese, plus extra for garnish
red pepper flake, to garnish

Steps:

  • Bring a quart (950 ML) of water in a large pot to a boil over high heat, and salt to taste.
  • Cook pasta for 8 minutes, or until slightly underdone.
  • Add broccoli to pasta and simmer for 4 minutes with the lid on.
  • Strain the pasta and broccoli in a colander, and run cold water over to prevent the broccoli from over cooking.
  • Heat the olive oil in the pot over medium-high heat, and add the chicken. Season the chicken with season salt and pepper.
  • Once the chicken is cooked through, remove it from the pot and set aside.
  • Add the butter to the pot, and melt it. Once butter is fully melted, add in garlic and stir continuously for 10 seconds.
  • Add the heavy cream, salt, pepper, and nutmeg. Stir often, and cook until sauce starts to bubble slightly.
  • Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
  • Add in the cooked chicken, pasta, and broccoli, and stir until fully combined.
  • Top with Parmesan cheese or red chili flakes.
  • Enjoy!

Nutrition Facts : Calories 828 calories, Carbohydrate 50 grams, Fat 54 grams, Fiber 4 grams, Protein 43 grams, Sugar 4 grams

LEMON CHICKEN WITH BROCCOLI



Lemon Chicken with Broccoli image

Sauteed chicken and tender-crisp broccoli are infused with flavor from a savory lemon sauce in this exquisite skillet dish.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h

Yield 4

Number Of Ingredients 7

1 large lemon
2 tablespoons olive oil
3 pounds chicken parts
1 medium onion, diced
1 clove garlic, minced
2 packets Swanson® Flavor Boost™ Concentrated Chicken Broth
3 cups fresh broccoli florets

Steps:

  • Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.
  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
  • Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.
  • Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.

Nutrition Facts : Calories 542.9 calories, Carbohydrate 11.9 g, Cholesterol 145.5 mg, Fat 33.8 g, Fiber 3.6 g, Protein 48.5 g, SaturatedFat 8.4 g, Sodium 579.5 mg, Sugar 2.3 g

MY MOTHER'S LEMONY CHICKEN WITH BROCCOLI



My Mother's Lemony Chicken with Broccoli image

My mom used to make super succulent chicken with broccoli for our family in Montana. The few lucky guests invited for supper could not stop raving. -Jessy Drummond, Springfield, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 large egg
3 tablespoons lemon juice, divided
1/4 cup butter, cubed
1 cup chicken broth
1/2 teaspoon grated lemon zest
4 cups fresh broccoli florets
Lemon wedges
Hot cooked rice, optional

Steps:

  • Sprinkle chicken with salt and pepper. In a shallow bowl, mix flour, garlic powder and paprika. In another shallow bowl, whisk egg and 1 tablespoon lemon juice. Dip chicken in egg mixture, then in flour mixture; shake off excess., In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove and keep warm. Add broth, lemon zest and remaining lemon juice to skillet; bring to a boil. Stir in broccoli. Reduce heat; simmer, covered, 8-10 minutes or until broccoli is tender. Serve with chicken, lemon wedges and, if desired, rice.

Nutrition Facts : Calories 304 calories, Fat 15g fat (8g saturated fat), Cholesterol 122mg cholesterol, Sodium 716mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 3g fiber), Protein 28g protein.

CHICKEN, BROCCOLI, AND LEMON STIR-FRY



Chicken, Broccoli, and Lemon Stir-Fry image

Make and share this Chicken, Broccoli, and Lemon Stir-Fry recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons soy sauce
3 tablespoons water
2 tablespoons rice vinegar
2 tablespoons honey
2 garlic cloves, minced
1/4-1/2 teaspoon crushed red pepper flakes
1 1/2 lbs boneless skinless chicken breasts, cut crosswise into 1/2-inch-thick slices
2 tablespoons canola oil
1 1/2 lbs broccoli, stems peeled and sliced 1/4 inch thick, florets separated
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
1/2 cup water
2 teaspoons cornstarch, dissolved in
1 tablespoon water
2 tablespoons toasted sesame seeds

Steps:

  • In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper.
  • Pour half of the mixture into another bowl; reserve.
  • Place chicken in remaining mixture;
  • marinate for 15 minutes.
  • In a 12-inch nonstick skillet, heat 1/2 tablespoon oil over high heat.
  • Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes.
  • Transfer chicken to a plate. Repeat with another 1/2 tablespoon oil and remaining chicken.
  • Wipe skillet with a paper towel.
  • Heat remaining tablespoon oil in skillet over medium-high heat.
  • Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes.
  • Add 1/2 cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.
  • Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate.
  • Bring to a boil; cook, stirring until thickened, 1 minute.
  • Sprinkle with sesame seeds.

Nutrition Facts : Calories 403.6, Fat 15.5, SaturatedFat 2, Cholesterol 109, Sodium 1010.5, Carbohydrate 25, Fiber 5.8, Sugar 12, Protein 43.8

LEMON CHICKEN ALFREDO SAUCE



Lemon Chicken Alfredo Sauce image

Creamy chicken and Alfredo sauce with a lemon twist. Serve over noodles.

Provided by Ryan Smith

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 11

3 tablespoons olive oil
2 skinless, boneless chicken breasts, chopped
¼ medium onion, chopped
1 tablespoon garlic powder
1 (8 ounce) package cream cheese
½ cup milk, or more as needed
2 tablespoons chopped fresh basil
1 small lemon, juiced
1 teaspoon dried rosemary
salt to taste
½ (10 ounce) package frozen peas, or to taste

Steps:

  • Heat olive oil in a pan over medium-high heat. Saute chicken breasts with onion and garlic powder until browned and no longer pink in the centers, turning as needed, 7 to 10 minutes.
  • Stir in cream cheese, 1/2 cup milk, basil, lemon juice, rosemary, and salt. Cook over low heat, stirring occasionally so sauce doesn't burn, for 15 minutes. Add peas and simmer for 15 minutes more. Add extra milk to thin sauce if it gets too thick.

Nutrition Facts : Calories 405.4 calories, Carbohydrate 12.4 g, Cholesterol 96.3 mg, Fat 31.9 g, Fiber 3 g, Protein 19.6 g, SaturatedFat 14.5 g, Sodium 286.7 mg, Sugar 4.3 g

CHICKEN BROCCOLI ALFREDO



Chicken Broccoli Alfredo image

A creamy, comforting dinner that goes from stovetop to table in under an hour? Don't mind if we do! Four of our favorite dinnertime ingredients come together in this chicken broccoli Alfredo pasta dish-versatile chicken breast, family-friendly broccoli, always-on-hand pasta and a homemade Alfredo sauce that comes together in a snap.

Provided by Christy Denney

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

Fettuccine or other favorite pasta, cooked according to package directions
1 to 2 cups fresh chopped broccoli, cooked and hot
1/2 cup (1 stick) butter
1/2 teaspoon (1 clove) minced garlic
2 cups heavy cream
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup freshly grated Parmesan cheese
2 to 3 cooked chicken breasts, diced

Steps:

  • Cook fettuccine according to package directions adding broccoli last 3 minutes, drain. Set aside.
  • Meanwhile, melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper.
  • Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese.
  • Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.

Nutrition Facts : Calories 670, Carbohydrate 5 g, Cholesterol 245 mg, Fat 11, Fiber 0 g, Protein 22 g, SaturatedFat 38 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 4 g, TransFat 2 1/2 g

Tips:

  • To save time, use pre-cooked chicken or leftover chicken from a previous meal.
  • If you don't have Alfredo sauce, you can make your own by combining butter, flour, milk, and Parmesan cheese.
  • Feel free to add other vegetables to the dish, such as carrots, peas, or zucchini.
  • If you like a little heat, add a pinch of red pepper flakes to the sauce.
  • Serve the Lemon Chicken Broccoli Alfredo over pasta, rice, or mashed potatoes.

Conclusion:

Lemon Chicken Broccoli Alfredo is a creamy, delicious, and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients, you can create a restaurant-quality dish that your family and friends will love. So next time you're looking for a quick and easy dinner recipe, give Lemon Chicken Broccoli Alfredo a try.

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