• Prep Time: 5 mins
  • Cooking Time: 25 mins
  • Serves: 6

Lemon Pepper Chicken Alfredo Pasta

  • Recipe Submitted by on

 Ingredients List

  • 16 oz. bow-tie/farfalle pasta
  • 1 lb. boneless, skinless chicken breasts
  • Lemon pepper seasoning to taste
  • 1 teaspoon garlic, minced
  • 8 oz. baby portobello mushrooms, quartered/sliced
  • 1/2 lb. asparagus, cut into 2″ pieces
  • 1/4 cup white wine/chicken broth (optional)
  • 2 cups Alfredo sauce
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Parmesan cheese, grated


Cook the pasta according to package directions until al dente. Drain and set aside
Season both sides of the chicken breasts with lemon pepper seasoning
In a large skillet over medium high heat, pan-sear the chicken in some oil. Reduce heat to medium after searing the first side
Cook chicken on both sides until browned or until center is no longer pink. Slice them into thick strips
In the same pan, saute the garlic, mushrooms and asparagus in some oil until cooked, about 2 minutes
If you have stuck on bits in the pan, deglaze it with 1/4 cup of white wine or chicken broth
Pour in the Alfredo sauce and let the sauce come to a gentle boil
Add in the pasta and stir to mix
Season with salt and pepper to taste
Dish and serve hot, topped with chicken slices, fresh parsley and Parmesan

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