Name: Lemon Cream Chicken Pasta Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 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; 0.25 cup fresh lemon juice; 1 (8 ounce) package rotelle pasta; 1 cup heavy cream; 1 teaspoon grated lemon zest

Ingredients

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
0.25 cup fresh lemon juice
1 (8 ounce) package rotelle pasta
1 cup heavy cream
1 teaspoon grated lemon zest

Instructions

Step 1

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
Step 2

Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 ½ teaspoons garlic powder and ¾ teaspoon pepper.
Step 3

Bake in the preheated oven until juices run clear and chicken is no longer pink inside, about 40 minutes.
Step 4

Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper.
Step 5

Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Step 6

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.

Enjoy your meal!