In a pot, boil the water for the noodles. Place pasta in the pot and boil until tender. Remove the pasta with a strainer and place in a large bowl (without draining the pasta water). In the same hot pasta water, place the cut up broccoli and let steam until bright green and slightly tender (don't over cook or you will have soggy broccoli). When the broccoli is cooked, drain the water out and add the cooked broccoli to the pasta and stir.
For the chicken, grill or bake the chicken until cooked through. Season the chicken with lemon pepper. When the chicken is cooked, cut the chicken into bite sized pieces and add to the pasta and broccoli.
In the same saute pan that you cooked the chicken place the butter in the bottom of the pan and turn to medium heat. Add the flour and mix the flour and butter together until it creates a roux. Add the minced garlic, pepper, and salt and stir. Once the butter is melted and the roux has cooked for 1-2 minutes, add the milk and whisk vigorously until combined and the sauce begins to thicken. Cook the sauce on medium heat for several minutes until the sauce begins to thicken. Once the sauce is a nice alfredo texture, add the juice of the lemon and half of the parmesan cheese. Continue to stir and then pour the sauce over the chicken, broccoli and pasta. Stir around and then garnish the top with grape tomatoes and more parmesan cheese. Serves 6-8 people.
Notes
HEALTHIER OPTION: Serve over whole grain pasta. Use lowfat milk instead of the cream if you want less fat.