Creamy Lemon Chicken Pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

10 ounces uncooked pasta

2 tablespoons olive oil

2 medium boneless skinless chicken breasts

2 teaspoons garlic powder

Salt and black pepper (to taste)

¾ cup low-sodium chicken broth

¾ cup heavy whipping cream

¾ cup grated Parmesan cheese

1½ teaspoons Italian seasoning

1 teaspoon garlic powder

Salt and pepper (to taste)

Zest and juice from one lemon

Directions

Cook pasta according to package instructions until al dente. Drain and set aside.

Heat a large skillet over medium-high heat until hot and then add olive oil. Add chicken to skillet and season with salt, pepper, and garlic powder. Cook and brown chicken for 6-8 minutes on each side, or until cooked through.

Remove chicken from pan, let rest for 3-4 minutes, and then cut into bite-sized pieces.

Scrape the bottom of skillet to get the browned bits off from bottom of pan. Then add chicken broth, heavy cream, Parmesan cheese, lemon zest and juice, salt, pepper, garlic powder, and Italian seasoning. Stir to combine. Bring mixture to a boil, then reduce heat to low and simmer 2-3 minutes, or until slightly thickened.

Add pasta and chicken to sauce and toss to coat. Adjust seasonings and garish with additional lemon zest/juice, if needed.

Nutrition

• Calories: 636 kcal
• Total Fat: 31 g
• Saturated Fat: 15 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.01 g
• Cholesterol: 103 mg
• Sodium: 425 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 29 g