Creamy Chicken Fettuccine Alfredo with Spring Peas and Herb Roasted Carrots

Preheat oven to 425°F (220°C).

Pat chicken thighs dry with paper towels. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon garlic powder.

Peel 4 medium carrots and cut into 3-inch sticks. Place on a baking sheet.

Finely chop 1 tablespoon fresh rosemary and 1 tablespoon fresh thyme. Toss carrots with 2 tablespoons olive oil, chopped herbs, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon lemon zest.

Spread carrots in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized, turning halfway through.

While carrots are roasting, heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).

Remove chicken to a plate and cover with foil to keep warm.

Meanwhile, bring a large pot of salted water to a boil. Cook 8 ounces fettuccine according to package directions until al dente, about 10-12 minutes.

While pasta is cooking, slice the cooked chicken thighs into strips.

In the same skillet used for chicken (do not clean), add 1 cup Alfredo sauce and heat over medium-low heat.

Add 3/4 cup frozen peas to the sauce and simmer for 2-3 minutes until peas are heated through.

Drain the pasta, reserving 1/4 cup pasta water.

Add the cooked fettuccine to the skillet with the Alfredo sauce and peas. Toss to coat, adding a splash of reserved pasta water if needed to thin the sauce.

Fold in the sliced chicken and remaining 1/2 teaspoon Italian seasoning and 1/4 teaspoon garlic powder.

Serve the fettuccine Alfredo topped with 1/4 cup grated Parmesan cheese alongside the herb roasted carrots.