4-1/2 skinless, boneless chicken breast halves
1-1/2 lemons, quartered
2 tablespoons garlic powder, divided
1 teaspoon black pepper, divided
3 14-1/2-ounce cans chicken broth
1/4 cup and 2 tablespoons fresh lemon juice
1-1/2 (8-ounce) packages rotelle pasta
1-1/2 cups heavy cream
1-1/2 teaspoons grated lemon zest
Preheat oven to 350 degrees. Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1-1/2 teaspoons garlic powder and 3/4 teaspoon black pepper. Bake for 40 minutes or until chicken is no longer pink inside.
In a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until nearly all liquid is absorbed, 25-30 minutes.
Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the heavy cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes.
