Servings: 4

3 skinless, boneless chicken breast halves 3 skinless, boneless chicken breast halves
1 lemon, quartered 1 lemon, quartered
2 teaspoons garlic powder, divided 2 teaspoons garlic powder, divided
1 teaspoon ground black pepper, divided 1 teaspoon ground black pepper, divided
2 (14.5 ounce) cans chicken broth 2 (14.5 ounce) cans chicken broth
¼ cup fresh lemon juice ¼ cup fresh lemon juice
1 (8 ounce) package rotelle pasta 1 (8 ounce) package rotelle pasta
1 cup heavy cream 1 cup heavy cream
1 teaspoon grated lemon zest 1 teaspoon grated lemon zest

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 ½ teaspoons garlic powder and ¾ 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 ½ teaspoon garlic powder and ¼ 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.