Today we’ll be making some creamy Alfredo pasta mixed with bite-sized pieces of fresh asparagus, baby portobella mushrooms and topped with thick cut slices of seared chicken in lemon pepper seasoning. Top it with freshly cracked black pepper, parsley and of course, some Parmesan cheese.
I used farfalle or bow-tie pasta but you can substitute it with your favorite pasta. And for those that aren’t fans of mushrooms, you can change it up with whatever you like, or just leave it out. I find the lemon pepper notes compliment an Alfredo sauce really well. Lemony and creamy! This one should take you all of 30 minutes in the kitchen for a hearty meal that can serve 6-8 people. Maybe toss in some garlic bread while you’re at it, because everyone loves garlic bread.
Let’s get started!