Lemon Alfredo with Chicken and Prosciutto

This dish was inspired by a menu item at a restaurant we’ve never eaten at.  We were checking out the menu at a new restaurant in town and the only thing I saw that caught my eye was a Lemon Alfredo Pasta with Chicken and Prosciutto.  We eventually decided against going to try the restaurant (it was expensive and that was the only thing I saw that I could eat), but I was still thinking about that pasta dish.

I decided to make my vision of the Lemon Alfredo with Chicken and Prosciutto at home.  I made this on a weeknight, so it is quick and easy.  I used refrigerated light Alfredo sauce and some rotisserie chicken.  If you want to get all fancy, you can make your own Alfredo sauce and cook the chicken yourself.   The dish turned out really good.  I imagine that it was better than the original.  It was actually pretty light even though it used Alfredo sauce.  I think the lemon juice lightened it up.  I also loved the crispy prosciutto sprinkled over the top of the pasta.   

Lemon Alfredo with Chicken and Prosciutto
8 oz bow tie pasta, cooked and drained
3 oz prosciutto
2 tsp olive oil
1/2 rotisserie chicken, meat pulled and shredded
1 tsp Greek seasoning
1 tsp minced garlic
Juice and zest of 1 lemon
10 oz refrigerated light alfredo sauce
3 oz prosciutto
2 tsp olive oil
parmesan cheese
Cook pasta according to package directions.  
While pasta is cooking, heat oil in skillet and saute prosciutto until crispy, about 5 minutes.  Remove from pan and set aside.  
Add cooked chicken to skillet over medium heat.  Sprinkle with Greek seasoning and add minced garlic.  Cook for about 30 seconds and add Alfredo sauce, lemon juice and zest.  Stir to combine and keep warm over low heat.
Toss cooked pasta with lemon Alfredo sauce.  Serve in individual pasta bowls topped with the crispy prosciutto and parmesan cheese. 
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