Chicken & Penne in Lemon Cream

Chicken & Penne in Lemon Cream

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 8


  • 1 Large skillet
  • 1 zester
  • 1 Large pot
  • measuring cups
  • measuring spoons


  • 1 lb penne pasta
  • 3 tbsp olive oil
  • 4 boneless skinless chicken breasts diced into 1-inch cubes
  • 1 tsp herbes de provence
  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1/2 tsp salt
  • 1 cup reduced-sodium chicken broth
  • 2 cups heavy cream
  • 1 lemon zest of
  • 1/8 tsp cayenne pepper optional
  • 1/4 cup dried parsley
  • 1 tbsp fresh lemon juice


  • Bring a large pot of water to a boil and season with salt.
  • Add the pasta and cook until tender but still firm to the bite, 8 to 10 minutes. Drain pasta and set aside when finished.
  • Meanwhile, heat the oil in a large, heavy skillet over medium-high heat.
  • Season the cubed chicken with herbes de Provence, 1/4 tsp salt and 1/4 tsp fresh ground black 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.
  • Add the chicken broth the pan and cook over medium-high heat, scraping up any bits with a wooden spoon.
  • Add the cream, 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 fresh ground black pepper, parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve hot.
Keyword chicken