Dad's Semi-Homemade Chicken Alfredo

This is a recipe my dad used to make when I was younger. It's a little bit different than the traditional recipe, but I love the flavors. People seem to enjoy it; I'm always getting compliments.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2  medium chicken breasts
•  Lawry's Seasoned Salt
•  lemon pepper
•  garlic salt
• 2  tablespoons  teriyaki sauce
• 1 (12 ounce) package dry pasta, any shape
• 1 (16 ounce) jar  bertolli alfredo sauce
• 1⁄2 teaspoon butter

Directions

1. Put on water for pasta to boil first. When I'm cooking for company, I like to use different shaped pasta; it's a bit more festive. Anything you like works well.
2. Cut chicken breasts into small, bite-size pieces, and season chicken breast with season salt, lemon pepper, and garlic salt. Melt butter in a frying pan over medium heat. Add chicken breast pieces and let them cook until white on both sides.
3. Turn down to medium low, add teriayki sauce (I like to use the glaze/marinade, because it's a little thicker) and let chicken finish cooking while the teriayki is absorbed.
4. Turn down to low, add the alfredo sauce and stir well to mix everything. Allow it to simmer until the pasta is ready. Drain the water from the pasta and add chicken and sauce mixture. Toss and mix well. Serve.