Creamy Lemon Thyme Fettuccine Alfredo with Chicken and Garden Vegetables

Bring a large pot of salted water to a boil for the pasta.

Pat the chicken thighs dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Remove to a cutting board.

While the chicken cooks, zest the lemon and then cut it in half. Set aside.

Add fettuccine to the boiling water and cook according to package directions, usually 8-10 minutes until al dente.

In the same skillet used for chicken, reduce heat to medium and add remaining 1 tablespoon olive oil. Add minced garlic and cook for 30 seconds until fragrant.

Pour the Alfredo sauce into the skillet. Add 1 tablespoon fresh thyme leaves, 1 teaspoon lemon zest, and the juice from half the lemon. Stir to combine and bring to a gentle simmer.

Add the frozen peas and carrots to the sauce and simmer for 3-4 minutes until vegetables are heated through.

Meanwhile, slice the cooked chicken thighs into strips.

Reserve 1/2 cup of pasta cooking water, then drain the fettuccine.

Add the drained pasta directly to the sauce, along with the sliced chicken. Toss everything together, adding a splash of pasta water if the sauce is too thick.

Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.

Serve immediately, garnished with grated Parmesan cheese, additional fresh thyme leaves, and lemon wedges from the remaining half lemon.