A delightful pasta dish featuring tender chicken, vibrant vegetables, and a creamy lemon-infused sauce.
Boil the pasta in a large pot of salted water until al dente, then drain and set aside.
Save a cup of pasta water before draining to adjust the sauce consistency later.
Season the chicken breasts with lemon pepper on both sides.
Pat the chicken dry before seasoning for better flavor absorption.
Heat olive oil in a non-stick skillet over medium heat, then cook the chicken until golden and cooked through. Remove and keep warm.
Avoid overcrowding the skillet to ensure even cooking.
In the same skillet, sauté the garlic until fragrant, then add the chicken broth, carrots, peas, cream cheese, and lemon juice. Stir until the cheese melts and the sauce is smooth.
Stir continuously to prevent the cream cheese from clumping.
Combine the cooked pasta, chicken, and sauce in the skillet. Mix well and heat through.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta warm, garnished with fresh parsley or grated Parmesan if desired.
Serve with a side of crusty bread for a complete meal.
