Even kids will be onboard for this cheesy, garlicky Chicken pasta dinner.
2 tbsp. olive oil
12 oz. boneless, skinless chicken breasts, cut into 2-inch pieces
1/4 c. fresh lemon juice
4 c. low-sodium chicken broth
12 oz. gemelli or other short pasta
4 oz. cream cheese, at room temperature
1 c. peas, thawed if frozen
2 tsp. lemon zest
1/2 c. finely grated Parmesan
1 tbsp. finely chopped tarragon
- Heat oil in large, deep skillet on medium-high. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown on all sides, 4 to 5 minutes; transfer to large bowl. Add lemon juice to pan, scraping up brown bits, then pour over chicken in bowl.
- Add broth and pasta to skillet and bring to a boil. Reduce heat and simmer, stirring often, 10 minutes.
- Return chicken (and any juices) to skillet and continue to cook until pasta is just tender, about 3 minutes.
- Add cream cheese, stirring to melt, then fold in peas, lemon zest, Parmesan and tarragon.