Instructions:

• Start by seasoning the halved chicken breasts with 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and a pinch of salt. Heat a skillet over medium heat and add a drizzle of olive oil. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and set aside to rest.
• While the chicken is cooking, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside, reserving about a cup of pasta water.
• In the same skillet used for the chicken, add the chicken broth, lemon juice, remaining garlic powder, and black pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy whipping cream and bring the mixture to a gentle boil.
• Once the sauce is simmering, slice the cooked chicken into bite-sized pieces and add it back to the skillet. Stir in the cooked penne pasta and lemon zest. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
• Taste and adjust the seasoning with salt and pepper as needed. If desired, top with shredded cheese before serving. Serve hot and enjoy the creamy, dreamy goodness!