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.
Fast, Easy and Delicious Lemon Pasta with Chicken
I love a good 30-minute meal. I’m not opposed to spending a little extra time on fussier recipes, and I often turn to those for special occasions or weekends when I have a little extra time. However.. more often than not, when it comes to weeknight dinner, I need something quick, easy, and family-approved.
This Lemon Pasta with Chicken is exactly that. I can make it in less time than it takes to get carryout, it only uses a handful of ingredients (most of which I always have on hand!), and everyone from youngest to oldest gobbles it right up. It doesn’t get much better than that.
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Bring a large pot of water to boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
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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.
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Dice the chicken into bite-sized pieces and season with the garlic salt and italian seasoning. Once the skillet is hot, add the chicken.
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Once the chicken is golden brown and cooked through, remove from the heat.
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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.
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Once the cheese is melted, add your pasta to serving dishes. Garnish with additional shredded parmesan cheese if desired. Enjoy!
Calories: 568kcal | Carbohydrates: 63g | Protein: 32g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1091mg | Potassium: 519mg | Fiber: 4g | Sugar: 5g | Vitamin A: 278IU | Vitamin C: 11mg | Calcium: 130mg | Iron: 2mg
What You’ll Need to Make Lemon Pasta with Chicken
This recipe is more of a method. One of the things I love about it is that you can easily change it up to according to taste preference or to use ingredients that you have on hand!
- Pasta: I used this colorful veggie pasta but penne, ziti, corkscrew, or rotini would also work great
- Chicken Breast: You could also use leftover or rotisserie chicken
- Lemon Alfredo Sauce: This one is my favorite, but anything you like will work here! You could also use a regular alfredo sauce and just add a bit of lemon juice and zest at the end
- Peas: The peas and a bit of sweetness, nutrition and color that we all love, but you can add any veggies you like. Or just leave them out!
- Parmesan Cheese: Optional, but who doesn’t love a bit of extra cheese?
- Italian Seasoning and Garlic Salt: Our little flavor boosters!
How to Make This Easy Peasy Lemon Pasta
- Boil the pasta. Let it do its thing while you prep the rest of your ingredients.
- Cook the chicken. Add the diced chicken to a hot skillet coated in olive oil. Season with the italian seasoning and garlic salt and cook until cooked through and golden.
- Add the peas. Add the frozen peas to the pasta right towards the end. Drain thoroughly and return the pasta and peas to the pot.
- Toss it all together. Add the chicken, alfredo sauce, and parmesan cheese to the pot with the pasta and give it a good stir to combine.
- Serve and enjoy! Top with extra parmesan cheese if desired and dig in!
