Lemon Pasta with Chicken

This Lemon Pasta with Chicken is the perfect weeknight meal. It comes together in under 30 minutes with just a handful of ingredients, it’s packed with flavor, and it’s a hit with everyone who tries it.

Course dinner

Cuisine Italian

Prep Time 15

Cook Time 15

Servings

Calories 568kcal

Equipment

1 DiOro Silicone Spoonula Great for gently mixing the pasta without breaking the noodles.

Ingredients

1 pound pasta I used a colorful veggie pasta
1 cup green peas frozen
1 pound chicken breast cut into 1/2-inch pieces
1-2 teaspoon garlic salt
1 teaspoon italian seasoning I used Penzey's Pasta Sprinkle
1 tablespoon olive oil
15 ounces lemon ricotta alfredo sauce or alfredo sauce of your choice
1/2 cup parmesan cheese freshly grated

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 the cheese is melted, add your pasta to serving dishes. Garnish with additional shredded parmesan cheese if desired. Enjoy!

Nutrition