Lemon Cream Chicken Pasta Recipe

Ingredients

• skinless, boneless chicken breast halves
• lemon, quart ered
• teaspoon sgarlic powder, divided
• teaspoon ground black pepper, divided
• (14.5 ounce) can schicken broth
• 1/4 cup fresh lemon juice
• (8 ounce) packagerotelle pasta
• cup heavy cream
• teaspoon grated lemon zest

Instructions

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Allrecipes / Julia Hartbeck
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. Allrecipes / Julia Hartbeck
3. Bake in the preheated oven until juices run clear and chicken is no longer pink inside, about 40 minutes. Allrecipes / Julia Hartbeck
4. Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Allrecipes / Julia Hartbeck
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. Allrecipes / Julia Hartbeck
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. Allrecipes / Julia Hartbeck