A delightful pasta dish combining tender chicken, fresh vegetables, and a creamy lemon sauce.
Cook the pasta in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
Season the chicken with a pinch of salt and pepper.
Cut the chicken into even-sized pieces for uniform cooking.
Heat the olive oil in a nonstick skillet over medium heat and cook the chicken until golden and cooked through, then remove and set aside.
Avoid overcrowding the skillet to ensure the chicken browns properly.
In the same skillet, sauté the garlic until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the chicken broth, peas, and carrots to the skillet and cook until the vegetables are tender.
Cut the carrots into thin slices to ensure they cook quickly.
Stir in the cream cheese and lemon juice until the sauce is smooth.
Use a whisk to blend the cream cheese into the sauce for a creamy texture.
Combine the cooked pasta, chicken, and sauce in the skillet and toss to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Serve the pasta topped with grated Parmesan cheese.
Garnish with fresh parsley for added flavor and color.
