Lemon Cream Pasta with Chicken recipe

4 servings

3 skinless, boneless chicken breast halves

1 lemon, quartered

2 teaspoons garlic powder, divided

1 teaspoon ground black pepper, divided

2 (14.5 ounce) cans chicken broth

1/4 cup fresh lemon juice

1 (8 ounce) package rotelle pasta

1 cup heavy cream

1 teaspoon grated lemon zest

Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a lightly greased baking dish.

Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper.

Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.

Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper.

Bring to a boil and add lemon juice and pasta.

Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest.

Cook, stirring, over low heat for 5 minutes.

Remove from heat and let stand 5 minutes.

Stir thoroughly before serving.