Ingredients
4
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
- •¼ cup fresh lemon juice
- •1 (8 ounce) package rotelle pasta
- •1 cup heavy cream
- •1 teaspoon grated lemon zest
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 532
- Carbohydrate: 49g
- Fat: 25g
- Fiber: 4g
- Protein: 31g
- Sugar: 4g
Related Recipes
Lemon-Pepper Chicken Pasta
Lemon Pasta with Chicken
Creamy Lemon Chicken Pasta
Instant Pot Creamy Lemon Chicken Pasta
Creamy Lemon Butter Chicken Pasta
Cheesy Stuffed Lemon Chicken Breasts
Lemon Chicken
Lemon Pepper Chicken I
Easy Creamy Lemon Chicken
Cheesy Lemon-Chicken Pasta
Lemon Garlic Chicken Breasts
