Categories: Pasta
Ingredients
- 2 tbsp. olive oil
- 12 oz. chicken breasts, cut into 2-inch pieces
- Kosher salt and black pepper
- 1/4 cup fresh lemon juice
- 4 cups chicken broth
- 12 oz. gemelli pasta
- 4 oz. cream cheese, at room temp
- 2 tsp lemon zest
- 1/2 cup finely grated Parmesan
- 1 tbsp. finely chopped tarragon
Directions
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Heat oil in large, deep skillet on medium-high. Season chicken with 1/4 tsp each salt and pepper and cook until golden brown on all sides, 4 to 5 minutes; transfer to a large bowl. Add lemon juice to pan, scraping up brown bits, then pour over chicken in bowl.
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Add broth and pasta to skillet and bring to a boil. Reduce heat and simmer, stirring often, 10 minutes.
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Return chicken (and any juices) to skillet and continue to cook until pasta is just tender, about 3 minutes.
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Add cream cheese, stirring to melt, then fold in lemon zest, Parmesan and tarragon.