Description
Juicy baked chicken meets lemony rotelle pasta in this creamy, flavorful dinner that comes together in just under an hour.
Ingredients
Scale
- 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°F (175°C). Lightly grease a baking dish.
- Place chicken in the dish. Squeeze lemon over both sides and season with 1½ teaspoons garlic powder and ¾ teaspoon pepper.
- Bake for 40 minutes or until cooked through.
- In a saucepan, season chicken broth with remaining garlic powder and pepper. Bring to a boil.
- Add lemon juice and pasta. Cook over medium heat until liquid is absorbed, about 25 minutes.
- Cut baked chicken into pieces and stir into pasta with heavy cream and lemon zest. Simmer for 5 more minutes and serve warm.
Notes
For extra richness, stir in grated Parmesan just before serving. Store leftovers in an airtight container and reheat with a splash of broth.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Category: Chicken
- Cuisine: Comfort
Nutrition
- Calories: 520kcal
- Sugar: 2g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 22g
- Protein: 38g
Keywords: Chicken Pasta