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Lemon Chicken & Broccoli Alfredo

Rated as 4.2 out of 5 Stars

"Rotini, chunks of chicken and broccoli florets are tossed in a creamy, lemony Alfredo sauce for a brightly flavored and quick weeknight meal."
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30 m servings 840
Original recipe yields 4 servings


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  1. Cook broccoli florets and rotini according to package directions. Set aside.
  2. Spray both sides of chicken with olive oil and evenly sprinkle with lemon pepper chicken.
  3. Heat 1 tablespoon olive oil in large skillet over medium high heat. Cook chicken in skillet until cooked through, about 4 minutes per side (instant-read thermometer reads 165 degrees F). Remove chicken from skillet; cut into cubes and keep warm.
  4. Wipe out skillet and return it to stove. Stir together Ragu(R) Classic Alfredo sauce, lemon zest, and lemon juice in skillet. Heat over medium-low heat until warmed through, stirring occasionally. Add pasta, broccoli, and chicken to skillet, and stir to combine. Cook until heated through.
  5. Serve with grated Parmesan cheese, if desired.

Nutrition Facts

Per Serving: 840 calories; 27.3 95.7 48 130 765 Full nutrition

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Read all reviews 5
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The recipe itself has a few flaws. It says 1 1/2 lemon zest...tbsp or tsp? Way to much pasta. I only added just 1/2 the box and it was quite ample. I used lemon rosemary spice blend to cook chi...

I've made this many times and it has always been delicious! I change up the type of pasta depending on who will be eating the meal.

This is by far my favorite chicken alfredo recipe! Flavorful, easy and always a hit. Definitely going to make this often!

This was pretty good. Very lemony I think I will cut down on the lemon juice the next time I make it. Also way too many noodles I only put half of them in in. But in general pretty tasty.

Lemon made all the difference. I use lemon pepper and my husband said it was the best I've ever made!