Looking for a hearty, delectable supper that the whole family will enjoy? You are covered with this spaghetti! You get noodles, a lightened-up creamy alfredo sauce, loads of fresh lemon juice, grilled chicken, and fresh broccoli(Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli).
It doesn’t get much better than this, and it’s unquestionably a healthier version of the classic fettuccine alfredo.
I like this dish so much that I would gladly include it in my weekly menu! It was a big hit with my kids, and my husband couldn’t stop gushing about it.
Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli
This Lemon Fettuccine Alfredo with Grilled Chicken and Broccoli was going to be called that at first, but I opted to shorten it and leave out “Pepper.”
Having said that, I believe that the pasta is enhanced by a good amount of pepper to achieve the delicious lemon-pepper flavor combination. If you wanted more heat, you could also add some red pepper flakes.
Enjoy!
Grilled Chicken And Broccoli With Lemon Fettuccine Alfredo Ingredients And Instructions
Chicken and broccoli on the grill served with lemon fettuccine, Alfredo.
A fresh and flavorful pasta dish with grilled chicken that has been lightly charred, fresh, healthy broccoli, and creamy lemon sauce. A recipe that may be approved by all!
6 servings
Prep
15-20 minutes
Cook
two hours
Finished in 35 minutes
Ingredients
- 12 ounces of dried fettuccine
- 1 lb. of grilled, sliced, boneless, and skinless chicken breasts
- Broccoli florets, 4 cups (from 1 lb broccoli crowns)
- 2 tbsp. butter
- minced garlic from 2 cloves
- 1/3 cup of flour
- 1 3/4 cups of milk, ideally 1%
- Freshly ground black pepper and salt
- 3 oz. of cubed, light, or regular cream cheese
- Finely grated parmesan, 1/2 cup (1.5 oz), plus additional for serving
- 3 Tbsp. thick cream
- Lemon zest, plus more for serving, 1 tablespoon
- 1 tablespoon lemon juice, fresh
Instructions
- Prepare pasta as directed on the box in salted water, adding broccoli during the final five minutes of cooking so they will both boil at the same time and drain together. In case you want to thin the sauce, save 1/4 cup of the pasta water (I didn’t use it, but I always keep some on hand just in case).
- Butter should be melted over medium heat in a big, deep skillet or pot. Next, add the flour and garlic, and cook, stirring frequently, for 1 minute.
- Pour milk into the flour mixture while stirring gently, then simmer while whisking briskly to remove lumps until the mixture starts to thicken. Whip the cream cheese and parmesan till melted after adding them (it will look lumpy at first but will begin to smooth).
- Add the cream, then taste and add the salt and pepper (I liked this with a fair amount of pepper). Lemon juice and zest should be combined.
- Add the chicken, broccoli, and drained pasta to the sauce mixture (thin with reserved pasta water if needed). Serve hot, topped with more parmesan, optional lemon zest, and pepper.