Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast ( (about 2 breasts))
- 1/4 cup lemon juice (divided)
- zest of one lemon
- 1 tablespoon minced garlic
- 2 1/2 cups small (dry pasta, like penne)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup water
- 1/2 cup finely shredded Parmesan cheese
- 2 tablespoons softened cream cheese
- 2 tablespoons capers
- Flat leaf parsley
- Salt & pepper
Instruction
- Cut chicken into 1 1/2" cubes and sprinkle with a pinch of salt and pepper.
- Heat olive oil plus a tablespoon of the lemon juice in a 12" skillet over medium-high heat. Add chicken to the skillet in a single layer.
- Brown chicken on all sides (about 1 minute per side). Chicken does not need to be cooked through.
- Stir in cream, chicken broth, water, lemon juice, lemon zest, pasta and garlic. Bring to a boil and reduce heat to medium. Continue to boil, stirring often, until pasta is tender; about 11-13 minutes (depending on the type of pasta this time could vary - a good rule of thumb is to follow the time on the box and add a minute or two). *If the water seems to evaporate too quickly, add another 1/2 cup of warm water to the pasta. You can always drain it if necessary.
- When the pasta is tender, remove the skillet from the heat and stir in the cream cheese and Parmesan cheese until combined and smooth. Stir in capers.
- Divide into bowls and serve hot. Garnish with fresh chopped flat leaf parsley, if desired.