Lemon Pasta with Chicken
The ultimate comfort food, Lemon Pasta with Chicken is creamy, zesty, and oh-so-easy to prepare! Bursting with flavor, this quick weeknight dinner is sure to impress. Make it tonight and savor the delightful tastes!
Equipment
- DiOro Silicone Spoonula
Ingredients
- 1 pound Pasta I used a colorful veggie pasta for a fun twist.
- 1 cup Green peas These add a burst of color and sweetness.
- 1 pound Chicken breast Cut into 1/2-inch pieces.
- 1-2 teaspoon Garlic salt Enhances the flavor of the chicken.
- 1 teaspoon Italian seasoning I used Penzey's Pasta Sprinkle.
- 1 tablespoon Olive oil Perfect for sautéing the chicken.
- 15 ounces Lemon ricotta alfredo sauce You can use any alfredo sauce of your choice.
- 1/2 cup Parmesan cheese Freshly grated for the best flavor.
Instructions
- Bring a large pot of water to boil.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat.
- Once the water is boiling, add 1-2 tablespoons of salt.
- Add the pasta, giving it a few stirs to avoid clumping.
- Continue cooking according to the package directions, adding the peas near the very end.
- Dice the chicken into bite-sized pieces and season with the garlic salt and Italian seasoning.
- Once the skillet is hot, add the chicken.
- Once the chicken is golden brown and cooked through, remove from the heat.
- Once the pasta is finished cooking, drain thoroughly and return to the hot pot.
- Add the alfredo sauce and chicken and heat through.
- Add the parmesan cheese and give it a quick stir.
- Once everything is incorporated, serve the Lemon Pasta with Chicken onto your favorite dishes.
Notes
Extra tips or suggestions here.