This post may contain affiliate links, which means I'll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure here.

Cannot tell you how yummy this lemon pepper chicken alfredo is. Just trust me and try it asap!

This dinner was SO so good. It came together in 30 minutes and tasted really high effort even though it was pretty simple to throw together. I used the Barilla protein pasta to keep it GD friendly and my numbers were great! Def going in the rotation for the spring and summer.

Ingredients

8 ounces pasta
1 pound boneless skinless chicken breast cut into bite size pieces
1 tablespoon olive oil
1½ teaspoons lemon pepper seasoning
1 teaspoon garlic powder
2 tablespoons butter
2 cloves garlic minced
1 cup heavy cream
¾ cup grated parmesan cheese
½ teaspoon lemon zest
1 to 2 tablespoons fresh lemon juice to taste
Salt and black pepper to taste

Instructions

Bring a pot of salted water to a boil and cook the pasta according to package directions. Reserve about ½ cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Toss the chicken pieces with the lemon pepper seasoning and garlic powder. Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and lightly golden. Transfer the chicken to a plate.
In the same skillet, melt the butter over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the parmesan cheese and cook for 2 to 3 minutes until the sauce thickens slightly.
Add the cooked pasta and chicken back to the skillet and toss until everything is coated in the sauce. Add a splash of the reserved pasta water if needed to loosen the sauce.
Turn the heat to low or off. Stir in the lemon zest and lemon juice.
Taste and adjust with salt and black pepper if needed.
Serve warm with extra parmesan sprinkled on top!

To reheat: Add 1–2 tbsp milk, cream, or water to the pasta. Microwave in 30 second intervals instead of one long heat. Stir well between each interval. Keep going until warmed through.

I used my fave skillet for this dish – code IVYROSE10 gets you 10% off anything on their website!

Enjoy! And find more of my recipes here.

Lemon Pepper Chicken Alfredo