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

1. 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.

2. Add broth and pasta to skillet and bring to a boil. Reduce heat and simmer, stirring often, 10 minutes.

3. Return chicken (and any juices) to skillet and continue to cook until pasta is just tender, about 3 minutes.

4. Add cream cheese, stirring to melt, then fold in lemon zest, Parmesan and tarragon.

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