Need another reason to make chicken alfredo? You probably don’t because it is already delicious, but if you want another twist on the original you have to try this one. Light, fresh, and super delicious!

As of late I am continuing to become a bigger and bigger fan of Alfredo Pasta. And one of my favorite things to do is continue to find unique twists to change it up (it also gives me another reason to keep making it ha!).

This specific twist makes the dish feel super light and springy. So it will be perfect all year long (especially for those of us in cold climates that want to imagine warmer days!)

*For my Gluten Free fans out there, this is another recipe that can easily be converted. All you need is to swap out the fettucine, my favorite is Barilla!*

Chicken – The first thing you need to do is make sure you either cut or pound the chicken to around a 1/2″ thick. Coat both side with the oil and them make sure to generously season both sides with the seasoning mixture. Get the pan and oil nice and warm and then cook both sides of the chicken until golden and the inside is the right temp. Remove and tent with foil

Lemon Alfredo Sauce – Overall this sauce is very easy to make, melt the butter, cook the garlic for 30 seconds and then add the cream and lemon zest. The biggest key is that after it simmers for a few minutes, you then remove the heat before you add the lemon juice and grated parmesan. This will keep it all from curdling, just make sure to stir continuously for the first 2 minutes!

If you want another easy twist on the classic chicken alfredo check out one of my all time favorite recipes with this Cajun Chicken Alfredo Pasta!

If you give it a try, tag me on social media and make sure to follow my Facebook and Instagram Pages!

Enjoy!!