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Creamy Lemon Chicken Pasta

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Course Mains, Pasta

Ingredients
  

  • 1 lb penne pasta
  • 3 tbsp olive oil
  • 4 boneless skinless chicken breasts, diced into 1-inch cubes
  • 1 tsp herbes de provence
  • 1 pinch salt
  • 1/2 tsp salt
  • 1 cup reduced-sodium chicken broth
  • 2 cups half-and-half
  • 1 lemon (zest of)
  • 3/4 tsp cayenne pepper
  • 1/4 cup fresh, flat-leaf parsley, chopped
  • 1 tbsp fresh lemon juice

Instructions
 

  • Bring a large pot of water to a boil, season with salt. Add the pasta and cook until tender but still firm to the bite, 8 to 10 minutes.
  • Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken with herbes de Provence, salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off excess oil from pan. Drain.
  • Add the chicken broth the pan and cook over medium-high heat, scraping up any bits with a wooden spoon. Add the half-and-half, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.
  • Add the pasta, chicken, 1/2 tsp salt, 1/4 tsp pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.