Lemon Cream Pasta with Chicken
Serves: 8-10
  • 3 skinless, boneless chicken breast, cut in half
  • 1 lemon, quartered
  • 2 tsp garlic powder, divided
  • 1 tsp ground black pepper, divided
  • 2 - 14.5 ounce cans chicken broth
  • ¼ cup fresh lemon juice
  • 16 ounces penne pasta (cooked as directed on box)
  • 1½ cup heavy whipping cream
  • 1 tsp grated lemon zest
  1. Prepare chicken by squeezing lemon over both sides and seasoning with 1 teaspoon garlic powder and ¾ teaspoon pepper. Bake at 350 for about 40 minutes, or until chicken is cooked through.
  2. Meanwhile, in a large saucepan, add remaining teaspoon of garlic powder and pepper to chicken broth. Bring to a boil and add lemon juice and pasta. Cook over medium heat until all liquid is absorbed, stirring occasionally, approximately 25 minutes.
  3. Cut up your chicken into bite-sized pieces and stir in to your pasta, along with the whipping cream and lemon zest. Cook over low heat for 5 minutes, stirring every minute. Remove from heat. Let stand about 5 minutes before stirring and serving.
Recipe by Lil' Luna at https://lilluna.com/creamy-lemon-chicken-pasta/